This Homemade Chicken Noodle Soup isn't just great when you're sick. It's perfect all the time. The thick egg noodles combined with veggies, tender chicken, herbs, and spices make this far from your typical soup. Plus, it's an easy instant pot chicken noodle soup that's done and served in 20 minutes!
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Why You'll Love This Recipe
When the weather cools down and you want an easy weeknight meal, I can assure you this Homemade Chicken Noodle Soup will quickly become your go-to. Warm, cozy, full of dumpling-like noodles, and something the kids would love. You can't go wrong.
Ingredients
Chicken: I used boneless chicken breasts and quartered them for this recipe. I also think chicken thighs would be fantastic for chicken noodle soup, but I happened to have some extra chicken breasts on hand from a Brunswick Stew Recipe I was working on. Whichever you prefer will work perfectly.
Broth/Stock: I use a mixture of organic chicken stock, broth, and better than bouillon. (See expert tips)
Vegetables: You'll need Celery, Carrots, and Onions. I'm sure due to the ancient history of chicken noodle soup, there are plenty of other veggies you can add, and I always recommend getting creative with your food, too.
Noodles: OH, THE NOODLES...one of the biggest defining factors for me in a quality chicken noodle soup recipe is the noodles. In goes a bag of Reames Frozen Egg Noodles. (See expert tips)
Herbs and Spices: Nothing too crazy here. You'll need some garlic, bay leaves, parsley, thyme, and black pepper. I probably would've also used some oregano and basil, but I didn't want this to be too similar to my Chicken Orzo Soup recipe.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
This Homemade Chicken Noodle Soup is easy to make and is ready within about twenty minutes using the Instant Pot!
It's as simple as sautéing the veggies, adding the rest of the ingredients, and pressure cooking.
Start out by slicing the carrots, onions, and celery. Set the Instant Pot to sauté and add a stick of butter. Once the butter is just about fully melted, pour in the sliced veggies and sauté them for 10 minutes or until fragrant and the onions are translucent.
Now add the garlic, herbs, and spices, stirring to cover the veggies completely. Sauté for another 2-3 minutes and then add a tablespoon of chicken-better than bouillon.
Lastly, add a bag of Reames frozen egg noodles, place the quartered chicken breasts on top, and then pour in 4 cups of chicken broth and 4 cups of chicken stock.
Set the Instant Pot to Pressure Cook, High, for eight minutes and allow for a five-minute natural release, manually releasing the remaining pressure.
Expert Tips
- By combining chicken stock, broth, and better than bouillon, you get the most flavor out of this chicken noodle soup.
- Reames Egg Noodles are thick dumpling-like noodles that really 'Rise' to the occasion if you will. In fact, they rise so much that I had to add extra broth to my recipe. So don't be confused and get the regular dried egg noodles. These are so much better!
- The cream is completely optional but adds a wonderful texture and flavor to the soup.
- The soup gets thicker the longer it sits. Add extra chicken broth to achieve your desired consistency and allow it to heat through.
Recipe FAQs
A good chicken stock, assorted spices, and herbs such as thyme, parsley, and bay leaves can give chicken noodle soup the most flavor.
Wide frozen homestyle egg noodles are best for chicken noodle soup because they add so much flavor and texture, making the soup even more of a comfort food.
Do not thaw the frozen egg noodles before adding them to the instant pot. This will ensure the noodles don't get soggy and keep their texture.
No. Do not cook the frozen egg noodles before adding them to soup. For best results, cook the noodles in the soup. Not only will this save you time, but the noodles will have the perfect texture every time.
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📖 Recipe
Homemade Chicken Noodle Soup
Ingredients
- 1 Yellow Onion - diced
- 2 Cups Baby Carrots - sliced
- 2 Celery stalks - Sliced
- ½ Cup Salted Butter
- 1 tablespoon Minced Garlic
- ½ teaspoon Dried Thymes
- 2 teaspoon Dried Parsley
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Better Than Bouillon
- 1 Package Reames Homestyle Frozen Egg Noodles
- 4 Cups Chicken Stock
- 4 Cups Low Sodium Chicken Broth
- 2 Bay Leaves
- 1 lb Boneless Chicken Breast - quartered
- 2 Cups Heavy Cream
Instructions
- Dice and slice the onions, carrots, and celery.
- Turn on the Instant Pot to Sauté, high, for 13 minutes and add a stick of butter.
- Once the the butter is almost completely melted add the veggies and sauté for about 8 minutes until fragrant and the onions are becoming translucent.
- Add minced garlic, thyme, parsley, and pepper and sauté for about another 2-3 minutes.
- Scoop in the Better than Bouillon, stir, and turn the instant pot off.
- Pour in the bag of Reames Homestyle Frozen Egg Noodles, place the chicken quarters on top, then the bay leaves and pour the chicken stock/broth over the top of it all.
- Set the Instant Pot to Pressure cook, high, for eight minutes.
- Allow at least a five minute natural release then manually release the remaining pressure.
- Open the lid and slowly stir in the heavy cream. (See Notes)
- Let the soup thicken a bit. Replace the lid and turn the 'keep warm' setting on high. (See Notes)
Video
Notes
- The cream is completely optional but adds a wonderful texture and flavor to the soup.
- The soup gets thicker the longer it sits. Add extra chicken broth to achieve your desired consistency and allow it to heat through.
- By combining chicken stock, broth, and better than bouillon, you get the most flavor out of this chicken noodle soup.
- Reames Egg Noodles are thick dumpling-like noodles that really 'Rise' to the occasion, if you will. They rose so much that I had to add broth to my recipe. So don't be confused and get the regular dried egg noodles. These are so much better!
Rita Newman says
Sounds delicioso, Jeremy! I will plan to make soon. Thank You ?
Jeremy says
It's seriously fantastico! Give it a try and let me know what you think!