Name: Chicken Noodle Soup
Prep time: 5 min
Cook time: 30 min
Yield: 4-6 people
Cuisine: Modern
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

Chicken Noodle Soup

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

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.

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Soups, Stews & Broths

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

Browse Category

Kid-Friendly, Soups, Stews & Broths

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

Instructions

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.
Option 1 : Max Pressure Cooker
Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
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.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
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.
Option 1 : Max Pressure Cook
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
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.
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.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.