Homemade Chicken Noodle Soup

4 from 4 votes

This super easy Instant Pot Homemade Chicken Noodle Soup recipe with Reames frozen egg noodles is THE go-to recipe all year long!

Prep Time5

Cook Time15

Total Time20

Course: Pressure Cooker, Recipes

Cuisine: Dinner, Lunch

Servings: servings

Calories: 603kcal

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.
Cut the chicken breasts into quarters. Pour in the bag of Reames Homestyle Frozen Egg Noodles into the pot, place the chicken pieces 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 pull out chicken pieces to shred. Add the chicken back in, 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) Once the soup has thickened, serve immediately.

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!