Chicken Noodle Soup
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
The world’s best chicken soup is made with dark-meat chicken on the bone. But it sure isn’t the quickest. For this convenient and still-delicious classic chicken noodle, we’ve opted for chicken tenders because they cook quickly. No, they don’t dry out in this technique because they’re thawing as they begin to cook— and are then done in a flash. If you’ve bought a large bag (say, 4 pounds) of fresh chicken tenders, you must first freeze 1 1/2 pounds of it in a clump (in a sealed plastic bag, of course) to make this soup. It’s very hard to break a giant block of frozen chicken tenders into a chunk that’s the right weight. Trust us: We cracked the edge of a sink breaking a block apart.
Votes: 1
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Diet Dairy Free
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Chicken Broth, Chicken Tenders
Prep Time 5 minutes
Cook Time 30 minutes
Servings
4-6 people
Ingredients
  • 1 1/2 quarts chicken broth 6 cups
  • 1 cup frozen chopped onions; or 1 medium yellow or white onion peeled and chopped
  • 2 tsp peeled and minced garlic optional
  • 2 tsp stemmed fresh thyme leaves or 1 tsp thyme leaves
  • 2 tsp stemmed and minced fresh dill fronds
  • 1 tsp dried dill
  • 1/2 tsp table salt
  • 1 1/2 lbs frozen chicken tenders
  • 10 oz frozen sliced carrots (2 cups); or 3 medium fresh carrots thinly sliced
  • 6 oz regular, no‑yolk, or gluten-­free dried egg noodles
Course Soup
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Diet Dairy Free
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Chicken Broth, Chicken Tenders
Prep Time 5 minutes
Cook Time 30 minutes
Servings
4-6 people
Ingredients
  • 1 1/2 quarts chicken broth 6 cups
  • 1 cup frozen chopped onions; or 1 medium yellow or white onion peeled and chopped
  • 2 tsp peeled and minced garlic optional
  • 2 tsp stemmed fresh thyme leaves or 1 tsp thyme leaves
  • 2 tsp stemmed and minced fresh dill fronds
  • 1 tsp dried dill
  • 1/2 tsp table salt
  • 1 1/2 lbs frozen chicken tenders
  • 10 oz frozen sliced carrots (2 cups); or 3 medium fresh carrots thinly sliced
  • 6 oz regular, no‑yolk, or gluten-­free dried egg noodles
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Stir the broth, onion, garlic (if using), thyme, dill, and salt in a Instant Pot. Set the block of frozen tenders in the pot (it may partially rest against the side of the insert). Lock the lid onto the pot.
  2. Option 1 : Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  3. Option 2 : All Pressure Cookers
    Press Soup/Broth, Manual or Pressure Cook (The valve must be closed) for 8 minutes with the Keep Warm setting off.
  4. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
  5. Break up the chicken in the pot. For the neatest pieces, use poultry or kitchen shears to cut the tenders into spoon-sized pieces. Or use the edge of a metal cooking spoon to break up the tenders (although this method requires wrist strength and a little sweaty determination.) Stir in the carrots and noodles. Lock the lid back onto the pot.
  6. Option 1 : Max Pressure Cook
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  7. Option 2 : All Pressure Cookers
    Press Soup/Broth, Manual or Pressure Cook (The valve must be closed) for 4 minutes with the Keep Warm setting off.
  8. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir the soup well before serving
Recipe Notes

• For a heartier soup, add up to 2 cups frozen mixed vegetables with the frozen carrots.
• For a more complex flavor, use 5 cups chicken broth and 1 cup dry white wine.
• Ginger is a nice touch (especially if you’ve got the sniffles): Add up to 1 tablespoon peeled and minced fresh ginger with the onion.
• Ever tried a ham bone in chicken noodle soup? It adds a distinct meatiness. Add a thawed ham bone with a little bit of meat (not gobs) on it when you add the chicken. And omit the salt, since most hams are salty.

3 replies
  1. Bernadette Boissonneault
    Bernadette Boissonneault says:

    Bonjour à vous.Je me suis achetée Instant Pot 9 .Je trouve que les livres de recettes sont presque tout en anglais.Pourrais-je m’en procurer en français SVP..
    Même mon livre d’instruction est anglais ainsi que le livret de recettes fournit est anglais.Merci.

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