Instant Pot Homemade Chicken Noodle Soup
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I have a deep love for any kind of chicken and noodle so it only makes sense I had to have a recipe for Instant Pot Homemade Chicken Noodle Soup! It’s super easy to make and tastes like it has been cooking all day.
This is rich and decadent I won’t lie! I might of gotten carried away with the butter, but butter! And heavy cream and LOTS of parmesan cheese – LOTS! The parm adds a salty component {nice use of a big word don’t you think} so use salt with care!
Instant Pot Homemade Chicken Noodle Soup
This would be a great recipe to use with that shredded chicken you have in the freezer if you do meal prep or it only takes less than 15 minutes to cook some frozen chicken breasts in your Instant Pot for this recipe!
Soup is such a hearty meal, especially when the vegetables are already part of it. I love to serve this with a crispy bread or a freezer yeast roll on busy nights. On not so busy nights I love to make biscuits or homemade bread to serve.
This version has carrots and celery in the recipe but feel free to include any other vegetables that your family loves. I love peas so I have stirred frozen peas into the soup after it cooks. The super hot soup will cook those frozen peas in no time flat, so it doesn’t add any cooking time. Simply stir in a few servings and allow soup to sit for a few extra minutes!
Instant Pot Homemade Chicken Noodle Soup
Ingredients
- 3 boneless skinless chicken breasts
- 2 full size carrots peeled quartered length wise an chopped
- 2 long celery stalks sliced length wise and chopped- if you have celery leaves chop those as well, add tons of flavor
- 1 onion diced
- 4 Tablespoons of butter - less if you like but I love the richness and flavor it adds
- 8 cups chicken broth
- 1 Tablespoon Italian Seasonings or Herbs de Provence
- 1 cup heavy cream
- 1/2 cup or more for Parmesan Cheese shredded plus more for garnish
- 12 ounce bag egg noodles depending on how many noodles you want
Instructions
Chicken
- Add frozen chicken breasts and 1 cup chicken stock to Instant Pot
- Pressure cook for 10 minutes then quick release
- Remove and shred chicken and reserve chicken stock
- OR use your Instant Pot Freezer Meal Shredded Chicken
Soup
- Set Instant Pot on sauté and add butter
- Once butter is melted add chopped veggies and sauté for 5 minutes
- Now add the shredded chicken, 8 cups of chicken stock including the reserved liquid from cooking chicken
- Add spices and noodles
- Set Instant Pot to Pressure Cook for 4 minutes-it will take a bit to come up to pressure
- When done carefully quick release - but there is a lot of liquid so be careful
- Stir in heavy cream and parmesan cheese - Serve
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I not see the measurement for the noodles. Could you add that to the ingredients list?
Oh My Gosh – I didn’t! I have fixed it! I used a 12 ounce bag of egg noodles but use as many or as few as you like really depending on your preference and love of noodles! Sorry about that!