Instant Pot Chicken Noodle Soup is made from scratch using frozen chicken breasts, cabbage, onions, garlic, carrots, celery, ginger, and egg noodles. This Chicken Noodle Soup recipe is super fast and tastes like it’s been simmering all day. Delicious, comforting, and hearty, chicken noodle soup will satisfy the home cooked soup craving! This recipe is just as delicious as grandma’s homemade chicken noodle soup, only so much quicker to make.

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History of Chicken Noodle Soup

The Chinese actually recorded the first chicken noodle soup recipe in a medical text in the 2nd Century! It is known to be a “yang” dish with warming properties. They would add therapeutic herbs to the broth to increase the healing properties. In China, chicken noodle soup is given to the older people, and women right after childbirth for its invigorating effect. For more on the history and medicinal value of chicken noodle soup, this article, Can Chicken Soup Really Cure Body and Soul is a great and informative read.

Is Chicken Noodle Soup Really That Amazing?

Instant Pot Chicken Noodle Soup is loaded with wonderful flavor! Cooked with the bay leaves, bouillon, and half the onion, the chicken becomes so tender and tasty. Chicken noodle soup really does make you feel better when you’re under the weather. And with the instant pot you can have nourishing homemade chicken noodle soup in 1 hour. This soup recipe is chock full of vitamins and minerals, and low in fat and carbs, therefore an extremely healthy soup! To read about how chicken noodle soup helps you feel better, read: The Secret Behind Chicken Soup’s Medical Magic.

This soup is easy, quick, and truly tasty, just like my Asian Pork and Noodle Soup and my Homemade Cream of Broccoli Soup!

Soup recipes made in an instant pot are so quick and easy. The pressure cooker infuses the flavors amazingly in the vegetables and meat! Starting with frozen chicken, this easy chicken noodle soup takes under 1 hour from start to finish! This chicken noodle soup recipe tastes like it’s been simmering all day.

If you don’t have an Instant Pot…

If you don’t have an Instant Pot, you can make this chicken soup recipe the old-fashioned way. Simmer the chicken with the bouillon, bay leaves and half the onion for a couple of hours. Then, remove the chicken and add all the vegetables except the mushrooms. Cut up the chicken while the vegetables are cooking. Cook for 20 minutes, until veggies are tender, then add the noodles, mushrooms, ginger, and thyme. Simmer until the noodles are cooked. Add the chicken, and serve.

Do I Have to Use Frozen Chicken?

You totally do not have to use frozen chicken for this Instant Pot Chicken Noodle Soup recipe! For this recipe I do use frozen chicken for this hearty, healthy noodle soup. Of course, that’s just because I don’t always think ahead and have my meals planned and the meat all thawed out beforehand. This is why using the instant pot is great! If you have thought ahead and your chicken is fresh or thawed out, just reduce the first pressure cooking time by about 12 minutes.

Health Benefits of Chicken Noodle Soup

Whether you are making a slow simmered pot of chicken soup on the stovetop, or in your slow cooker, or using your instant pot, homemade chicken noodle soup is packed with goodness! There is scientific evidence to back grandma up when she would make a big pot of chicken noodle soup when the family was sick with colds or the flu! Historically, chicken soup has been prescribed as a cure for the common cold. I don’t think it’s really a cure, but does have actual benefits to aid your body in fighting inflammation and giving you a healthy dose of vitamins and minerals. The warmth of the soothing chicken soup helps break up congestion. And yes, homemade is way better than store bought!

Variations to Try In Your Chicken Soup Recipe

• Stir some chopped spinach into the soup when you add the mushrooms.
• Spice up your chicken soup with a dash or cayenne pepper.
• Try adding chopped bell peppers.
• For a sparkle of freshness, squeeze a bit of fresh lemon juice in before serving.
• Add extra garlic or ginger.

Ingredients For Instant Pot Chicken Noodle Soup

• Chicken Breasts with the bone in and skin on. Great soup broth always tastes best with the bones simmered in it.
• Onion, use half for the broth and toss the other half in with the other veggies.
• Other veggies are garlic, carrots, cabbage, celery, mushrooms.
• Bay leaves for the bone broth, these add that homemade flavor.
• Thyme, because it always goes great with chicken.
• Ginger, a little or a lot, ginger is wonderful in chicken noodle soup.
• Salt
• Chicken Bouillon, I use the powdered for this recipe.
• Egg noodles, use wide or extra wide and just throw in for the final couple of minutes.

How to make Instant Pot Chicken Noodle Soup

Every part of this soup, from the chicken, to the vegetables, and even the noodles are cooked in the Instant Pot!

1.Place the frozen chicken breasts in the Instant Pot with 4 cups of water, 1/2 of the chopped onion, bouillon, and bay leaves.

2. Press the meat setting for 30 minutes. When finished, let the steam escape (carefully) and place the chicken on a cutting board to cool.

3. Toss the garlic, other 1/2 of onion, carrots, cabbage, thyme, celery, salt and 4 more cups of water. Place the lid on and use the soup setting for 10 minutes.

4. While the veggies are cooking, cut up the chicken in fairly large chunks.

5. Once the vegetables are done cooking, carefully release the steam. Remove the lid and add the noodles.

6. Cook with the soup setting for an additional 3 minutes. Then, carefully release the steam, remove the lid, and add the chicken and mushrooms. Stir and serve.

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Frybread!

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup really does make you feel better when you're under the weather. And with the instant pot you can have nourishing homemade chicken noodle soup in less than an hour. Made from scratch with frozen chicken breasts, cabbage, onions, garlic, carrots, celery, ginger, and egg noodles. This Instant Pot Chicken Noodle Soup recipe is super fast and tastes like it's been simmering all day.

Author:RebekahCooking Method:Instant PotCuisine:AsianCourses:Lunch, Main CourseRecipe Keys:ChickenHomemadeSoup

Print Recipe

Pin RecipeMain Course

Prep Time20 minsCook Time43 minsTotal Time1 hr 3 minsDifficulty:BeginnerServings:8Calories:250Best Season:Suitable throughout the year

Ingredients

Servings

• 4 chicken breasts (bone in, skin on, frozen)
• 1 onion (chopped)
• 8 cup water
• 2 tbsp chicken bouillon
• 6 bay leaves
• 4 clove garlic (chopped)
• 7 mushrooms (sliced)
• 5 carrots (sliced or chopped)
• 2 Stalk celery (sliced or chopped)
• 5 cup cabbage (chopped)
• 2 tsp thyme
• 1.5 tbsp salt
• 3 tbsp grated ginger (fresh)
• 340 g extra wide egg noodles

Instructions

Video

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For the Instant Pot Chicken Noodle Soup

1. Place the frozen chicken breasts in the Instant pot with 4 cups of water, 1/2 of the chopped onion, bouillon and bay leaves.

   

2. Cook on meat setting for 30 minutes.

   Do a quick steam escape and remove the chicken to a cutting board to cool down.

   

3. Toss the garlic, other half of onion, carrots, celery, cabbage, thyme, salt, and 4 more cups of water into the Instant Pot.

   

4. Place the lid on and cook on soup setting for 10 minutes.

   Carefully release the steam.

   

5. While the veggies are cooking, cut the chicken into fairly large chunks.

   
6. When the vegetables are done cooking, carefully release the steam and add the noodles. Cook with the soup setting for 3 minutes.
   

7. Release the steam, carefully remove lid and add the mushrooms and chicken into the soup.

   Stir and serve.

   Enjoy!

   

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 369kcal

Calories from Fat 163kcal

% Daily Value *

Total Fat 4.3g7%

Saturated Fat 1.1g6%

Trans Fat 0.01g

Cholesterol 85mg29%

Sodium 1537mg65%

Potassium 758mg22%

Total Carbohydrate 13g5%

Dietary Fiber 3.5g15%

Sugars 5g

Protein 38g76%

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Vitamin A 304 IU

Vitamin C 49 mg

Calcium 12 mg

Iron 16 mg

Vitamin D 9.99 IU

Vitamin K 34 mcg

Thiamin 18 mg

Riboflavin 42 mg

Niacin 112 mg

Vitamin B6 84 mg

Folate 14 mcg

Vitamin B12 37 mcg

Pantothenic Acid 46 mg

Phosphorus 56 mg

Magnesium 22 mmol

Zinc 26 mcg

Selenium 73 mg

Copper 22 mg

Manganese 26 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Just cook the noodles at the very end so they don't get too mushy.
• This soup is also wonderful leftover.
• To store, place cooled soup in an airtight container in the fridge for up to 4 days.
• The cabbage is extremely tasty in this soup, but if you don't like cabbage, you can leave it out.
• To freeze, leave the noodles out and just add them when you reheat the chicken noodle soup.
• If you use thawed or fresh chicken breasts, reduce the initial cooking time by 12 minutes.
• Bone in skin on chicken gives the very best soup stock flavor!