Chicken Noodle Soup
By :Instant Pot Miracle
Votes: 49
Rating: 4.71
Rate this recipe!
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Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth, Pasta
Prep Time 15 minutes
Cook Time 120 minutes
Servings
8 servings
Ingredients
  • 1 whole chicken 3 1/2 pounds to 4 pounds
  • 1 medium red onion
  • 3 stalks celery
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 medium carrots thinly sliced
  • 1 medium red sweet pepper coarsely chopped
  • 2 cups dried wide egg noodles
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon black pepper
  • 3 cups baby spinach leaves
  • Juice of 1 lemon 3 tablespoons to 4 tablespoons
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration more than 2 hours
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth, Pasta
Prep Time 15 minutes
Cook Time 120 minutes
Servings
8 servings
Ingredients
  • 1 whole chicken 3 1/2 pounds to 4 pounds
  • 1 medium red onion
  • 3 stalks celery
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 medium carrots thinly sliced
  • 1 medium red sweet pepper coarsely chopped
  • 2 cups dried wide egg noodles
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon black pepper
  • 3 cups baby spinach leaves
  • Juice of 1 lemon 3 tablespoons to 4 tablespoons
Votes: 49
Rating: 4.71
Rate this recipe!
Print Recipe
Instructions
  1. Place chicken in the Instant Pot. Cut onion in half; set half aside. Cut remaining half into wedges; place on top of chicken.
  2. Cut 1 stalk of celery in half; add to pot with chicken. Add bay leaf to pot.
  3. Slowly pour broth over all in the pot.
  4. Secure the lid on the pot. Close the pressure-release valve. Select Poultry and adjust to more. When cooking is complete, use a natural release to depressurize. Press cancel.
  5. Meanwhile, chop reserved red onion half. Thinly slice remaining 2 stalks celery. Set aside.
  6. Once pressure is released from the pot, transfer the chicken to a large cutting board; set aside.
  7. Use a slotted spoon to remove and discard onion wedges, celery stalk, and bay leaf from liquid in pot. If desired, strain liquid in pot through a fine-mesh sieve; return liquid to pot if strained.
  8. Skim fat from top of liquid in pot if desired. Add chopped onion, sliced celery, carrots, sweet pepper, noodles, garlic, salt, thyme, sage, and black pepper to pot.
  9. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
  10. When chicken is cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Add chicken to soup in the pot.
  11. Select sauté and adjust to normal. Cook, uncovered, for 1 to 2 minutes or until soup is heated through. Press cancel.
  12. Stir in spinach and lemon juice just before serving.
Recipe Notes

Asian Chicken Noodle Soup

Prepare as directed except substitute 8 ounces rice noodles for the egg noodles, substitute 2 tablespoons reduced-sodium soy sauce for the salt, substitute 3 tablespoons to 4 tablespoons rice vinegar for the lemon juice, substitute shredded napa cabbage for the spinach, and substitute 2 tablespoons finely chopped fresh ginger for the dried thyme.

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49 replies
  3. AngelFlud
    AngelFlud says:

    My family loved it. However, not enough noodles for the amount of chicken. I used a whole package of egg noodles with 3 more cups of chicken broth.

  4. Bekkahm
    Bekkahm says:

    This is a delicious recipe. I left out the sage and garlic, only because of preference. It turned out fabulous!

  5. Deedledot81
    Deedledot81 says:

    Delish!!! I used boneless skinless breasts and they were tender and amazing!! Also added some baby potatoes with the rest of the veggies. I would maybe increase the liquid to 8 cups next time. With the egg noodles and potatoes the liquid broth was scarce. But very good and we will make again!!!

  7. MamaLabs
    MamaLabs says:

    When you cook chicken on poultry setting (which Duo60 doesnt have so i used meat setting), how long does it take??

  9. Scottm2753
    Scottm2753 says:

    Delicious! Like others have said though I thought there was far too few noodles for the amount of chicken so I increased the chicken stock to 8 cups and added a whole package of noodles.

  11. Arvada
    Arvada says:

    This recipe turned me into a chicken noodle soup addict. Making it weekly. Use skinned chicken breasts. Easy easy! I add a whole pound of noodles and add more broth to compensate.

  18. Yarn4me68
    Yarn4me68 says:

    How long does the chicken have to cook? I don’t have the Poultry setting so maybe there is a preset time on that setting?

  19. Interstate66
    Interstate66 says:

    Made this tonight for the family. Skipped the sautee step and roasted the red pepper before adding it. Turned out awesome. I’ll definitely be making this again. Only thing I needed to add was more pepper for my own liking.

  24. Groupergal74
    Groupergal74 says:

    Really good but I used chicken breast to reduce cooking time. I cooked the chicken and vegetables at the same time to reduce cooking time.

  26. paul
    paul says:

    Why isn’t the cooking time for the chicken included? Nuts. Poultry and More require a cook time. Is it the usual 6 minutes per pound plus 2 minutes? Why does the recipe say that the cook time is 120 minutes? Was the editor of this recipe and cookbook sleeping?

  28. Instant Pot
    Instant Pot says:

    Hi Paul,

    The Poultry Function on More has a default preprogrammed cooking time.

    If you do not have a poultry program use Pressure Cook on high pressure, for 30 min

  29. Graphicwit
    Graphicwit says:

    Really good! I added extra broth, noodles and carrot. Im surprised i liked the spinach and lemon in it as much as I did. Definitely worth repeating.

  31. DDDD-1
    DDDD-1 says:

    Delicious! I used Kale instead of spinach and cookec it with other veggies in soup. Reslly good. Directions stink but figured it out. Chicken cooks in 8. Minutes in broth with natural release thst lasted another 10 min. Then open stesm. May need to add more broth. Loved it!!

  32. Wolinda
    Wolinda says:

    Thanks for the information on the preset “The Poultry Function on More has a default preprogrammed cooking time.” I was also confused by this.

  34. Cynthia Grant
    Cynthia Grant says:

    Incredible! I put my chicken in frozen. I dont have a poultry setting. I set it for 35 mintes. Perfect chicken.

  35. Kdwhitis
    Kdwhitis says:

    I made this last night for my husband who has a cold. It was excellent. The only change i made was to throw in a handful of kale instead of spinach since that’s what i had on hand plus i used No Yolk noodles. This is the best homemade chicken noodle soup I’ve ever made. We just ate it for lunch and it was even better the next day. Enjoy!

  37. Instant Pot
    Instant Pot says:

    If you do not have the correct program mentioned you can use the manual or pressure cook program.

  38. Zbaby14
    Zbaby14 says:

    The best chicken noodle soup i ever had… My kids loved it and that is always a plus. I followed the recipe exactly as written besides adding red pepper flakes because I like spice.

  41. Drowndolly
    Drowndolly says:

    I love making this soup. Its easy to make ans so delicious. We always double up on tbe vegerables becauss we love a lot in our soup.

  42. Wellnessvision
    Wellnessvision says:

    Ok …I do not have poultry setting so after reading all the reviews and no concensus on the cook time.temp I’m going with a 4 lb thawed chicken for 6 min per lb on High pressure c natural release. Thats 24 minutes at High pressure. Ill ket you know how it turns out!!
    Hope this helps!!

  43. cbrillow
    cbrillow says:

    I made a smaller batch, using 4 large chicken wings as the meat. Stuck with the suggestion of cooking the chicken for 30 minutes, and it turned out well.

    We like spinach and had some in the fridge, but I omitted that and the red pepper for a simpler, more traditional chicken noodle soup.

    We enjoyed it and would make it again.

  45. Moontunes
    Moontunes says:

    Amazing soup and so easy!
    Cooked the entire chicken bone-in and then took it out and tore off all the chicken and placed back inside.
    Definitely need the bones in there to give those extra nutrients!

  47. PVHagen
    PVHagen says:

    If substituting wild rice blend for noodles, how much should i use for the regular recipe? Thanks

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