Instant Pot Chicken Noodle Soup

Our family loves this Instant Pot Chicken Noodle Soup. It is a hearty and healthy soup that will put a smile on anyone’s face when you serve it. 

This Instant Pot Chicken Noodle Soup is easy to make, and rich in flavor. Even better, you can save time when creating it with our simple tips –

1. Chop all of the vegetables (onions, garlic, celery, and carrots) a day or two before making this dish.
2. Place each vegetable in its own plastic bag, remove the air, seal, and store in the refrigerator.

How to Store Leftover Instant Pot Chicken Noodle Soup

If you are lucky enough to have any leftovers, a great way to store this soup is to ladle the soup into 16 ounce Ball Jars. Do not fill the jars to the top – fill the jars only ¾ of the way full. 

Place plastic Ball lids on the jars. Label the jars and date them with a piece of freezer tape on the top. You can write the date and contents on the freezer tape. Once completely cooled place the jars upright in your freezer. 

On a busy evening, or if you just don’t feel like cooking, problem solved. Place the frozen soup in your refrigerator the night before to thaw.

The next day, just heat the soup, and enjoy. The Ball Jars and lids are dishwasher safe. Save them for the next time you have leftovers you want to store.

Ready to make the best Chicken Noodle Soup? Let’s get cooking!

Instant Pot Chicken Noodle Soup

5 from 1 review

• Author: The Southern Spoonful
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

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Description

Our family loves this Instant Pot Chicken Noodle Soup. It is a hearty and healthy soup that will put a smile on anyone’s face when you serve it. 

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Ingredients

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• 2 cups of thin Egg Noodles, uncooked
• 6 cups of Chicken Stock (either store bought or homemade
• 4 Chicken Breasts, sautéed in Avocado Oil until no longer pink, cooled then cubed or 3 cups of cubed Chicken from Rotisserie Chicken
• 3 cups of Carrots, thickly sliced (Baby Carrots or Regular Carrots)
• 1 teaspoon of Sugar
• ¼ teaspoon of Oregano
• ¼ teaspoon of Thyme
• ¼ teaspoon of Sage
• 2–3 teaspoons of Salt
• ½ teaspoon Pepper
• 2–3 tablespoons of Avocado Oil
• 4 cloves of Garlic, peeled and diced
• 2 Bay Leaves
• 2 cups of chopped Celery
• 1 Purple Onion, chopped

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Instructions

1. Sauté the Onion and Garlic in Avocado Oil until translucent. Add the Chicken Stock and bring to a boil, as well as all the other ingredients except for the Egg Noodles.
2. Place the lid on the Instant Pot.
3. Turn the pressure on ‘high’ and set for 5 minutes.
4. Do the Quick Release method, add the Egg Noodles. When the Egg Noodles have achieved the desired tenderness, ladle the hot soup into bowls.

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