I can’t begin to imagine how many chicken noodle soup recipes are out there on the internet. It’s a classic with so many variations. While it’s such a cozy feeling to have a nice warm pot of chicken noodle soup simmering all afternoon, sometimes it’s nice to be able to achieve the same result in a fraction of the time. I absolutely love this recipe and make abundant amounts of it during the cold months. Everything (except the chopping) can be done in the instant pot which makes for a super easy clean up. It’s also done in about 30 minutes tops which is so nice for busy nights!
In my opinion, the key to the best chicken noodle soup is in the noodles. Homemade noodles are to die for, but I’ve tried them and decided I’m leaving that skill to my grandma. So, I hunted and hunted and discovered the next best thing. The best store bought option is extra wide Amish noodles, and I LOVE the brand Essenhaus. They are wide, flat, and perfect for chicken noodle soup.
The chicken can also be varied depending on preference and time. Occasionally, Colin will smoke a whole chicken and then we’ll shred it and use that for the added smoke flavor, but that takes more time. A rotisserie chicken is always a great option, and if the store is out of those, canned chicken also works as well.
I absolutely love soups. In the winter, we usually have soup one night every week, but I always struggle with what to serve with them. Cinnamon rolls always go well with chili, but I always go back to biscuits or bread of some sort with every other soup. So if you have suggestions, please let me know! I’d also love to hear if you try this recipe and if you make any variations to it! Enjoy!
Ingredients:
1 yellow onion (diced)
3 cups chicken (cubed)
2 cups carrots (chopped)
2 cups celery (chopped)
1/2 bag Essenhaus egg noodles
6-8 cups chicken broth
1 Tablespoons olive oil
Italian Seasoning
Salt
Pepper
Directions:
1. Turn on the instant pot and select the “sauté setting”
2. Heat the oil and sauté the onions until clear
3. Add in the chicken and continue sautéing for 1-2 more minutes
4. Add in carrots, celery, noodles, broth, and seasonings. Stir.
5. Place the lid on the Instant Pot and switch to the pressure setting. Make sure the valve is set to sealing.
6. Set the time for 5 minutes.
7. Once the time is up, relieve the pressure and serve.
