Chicken Noodle Soup
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.
Servings Prep Time
4-6people 5 minutes
Cook Time
30minutes
Servings Prep Time
4-6people 5 minutes
Cook Time
30minutes
Ingredients
  • 1 1/2quarts chicken broth6 cups
  • 1cup frozen chopped onions; or1 medium yellow or white onion peeled and chopped
  • 2tsp peeled and minced garlicoptional
  • 2tsp stemmed fresh thyme leavesor 1 tsp thyme leaves
  • 2tsp stemmed and minced fresh dill fronds
  • 1tsp dried dill
  • 1/2tsp table salt
  • 1 1/2lbs frozen chicken tenders
  • 10oz frozen sliced carrots(2 cups); or 3 medium fresh carrots thinly sliced
  • 6oz regular, no‑yolk, or gluten-­free dried egg noodles
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.