Who knew chicken noodle soup was so easy to make!? If you haven’t made your own, don’t hesitate any longer!
This soup will be made on repeat this fall and winter season. It’s simple and budget friendly!
Double this recipe for twice as many meals, or freeze it for future use when you just don’t feel like cooking. Win, win!
Slow cooker option or stove top-
This is an instant pot recipe, but you could easily make it using a slow cooker or stove top.
Serve the soup with…
Pair the chicken noodle soup with a slice of fresh sourdough, topped with butter or ghee, and you’ve got yourself a meal!
Some other recipes you may be interested in-
Sweet Potato and Black Bean Enchiladas
Enjoy, friends!
Instant Pot Chicken Noodle Soup
This simple, chicken noodle soup recipe is great for those cozy fall days! Using the instant pot, it will be done quickly without much work!
Servings: 4
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 1/2 cups carrots chopped (about 3 medium size carrots)
- 1 cup celery chopped
- 1/2 tsp rosemary dried
- 1/2 tsp oregano
- 1 tsp thyme dried
- 1 boneless skinless chicken breast diced
- 4 cups vegetable broth
- 1 cup water
- 2 1/2 cups uncooked pasta noodles
- salt and pepper to taste
Instructions
- Turn the instant pot on the sautee setting. Wait for about a minute to warm, then add the olive oil.
- After about 30 seconds, add the onion and garlic, stirring frequently for 2 minutes, until fragrant and softened.
- Add in the carrots and celery, stirring frequently for another 3 minutes. Add the spices and diced chicken. Stir for about 4 minutes, until chicken is almost done cooking.
- Add the broth and water to the instant pot. and stir. Cover and set valve to "seal." High pressure cook for 6 minutes and preform a quick release by switching the valve to "vent." (Use a hot pad or long spoon to do this, so you don't burn yourself).
- Turn the instant pot off (push cancel) then push the "sautee" button. Pour in the noodles and stir everything around.
- Allow the noodles to cook for about 5-10 minutes.
- Serve warm
Notes
*The total time does NOT include the time your instant pot will need to come to pressure. I highly recommend chopping all veggies before you start cooking, so you can just throw everything in as the recipe calls for ingredients.
Noodles: I used gluten free noodles in this recipe, and they took about 8 minutes to cook using the “sautee” function on the instant pot.
This would be a SUPER easy to double! Keep half, freeze the remainder, or eat it for a few days in a row!
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