Are you craving a comforting, hearty soup that practically cooks itself? Look no further than this miraculous Instant Pot Chicken Noodle Soup recipe that transforms a frozen chicken breast into a steaming, soul-warming meal in just 40 minutes! Imagine walking into your kitchen and having a restaurant-quality soup ready with minimal effort - this recipe is about to become your new weeknight superhero, delivering maximum flavor with minimum stress.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 frozen chicken breast
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Place the frozen chicken breast directly into the Instant Pot inner pot without thawing.
- Add diced onions, minced garlic, sliced carrots, and sliced celery around the chicken breast.
- Pour chicken broth over the ingredients, ensuring the chicken is mostly submerged.
- Sprinkle thyme, salt, and pepper evenly across the top of the ingredients.
- Secure the Instant Pot lid, ensuring the valve is set to "Sealing" position.
- Select "Manual" or "Pressure Cook" mode and set the timer for 15 minutes at high pressure.
- Once cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully do a quick release.
- Remove chicken breast and shred using two forks on a cutting board.
- Return shredded chicken to the pot and add egg noodles.
- Select "Sauté" mode and cook noodles for 6-8 minutes until tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Let soup rest for 5 minutes before serving hot in bowls.
Tips
- Use frozen chicken for extra convenience - no thawing required!
- Cut vegetables uniformly for even cooking and consistent texture.
- Don't overcook noodles - they can become mushy quickly, so watch them closely during the sauté stage.
- For extra flavor, consider adding a bay leaf or a splash of white wine during cooking.
- If you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and stir in during the final sauté stage.
- Fresh herbs like parsley can be sprinkled on top just before serving for a bright, fresh finish.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 65mg
