Instant pot chicken noodle soup made from almost scratch and in a fraction of the time.
This soup is delicious and hearty and loaded with plenty of savory chicken and tender noodles.
Is there anything more comforting than homemade chicken noodle soup? It’s perfect during cold weather or if you are fighting off the flu.
If you have a couple of hours there is nothing better than making your own chicken noodle soup with broth made from scratch.
But… if it’s Tuesday….and you are short on time…
this quick and easy version has you covered with just a little help using rotisserie chicken and good quality store bought chicken stock.
Can I make this ahead of time?
If you want to make this ahead of time make it without the noodles and cook those separately on top of the stove to al dente.
When you are ready to serve put the cooked noodles in the bottom of your bowl and ladle the hot soup over the top.
Can I make this ahead of time and freeze?
Yes you can but again I definitely recommend you NOT include the noodles in the soup as they do not freeze well.
Simply complete the steps in the recipe through step 5.
Let soup slightly cool and then freeze in a freezer safe container or plastic freezer bag.
The day before you plan to serve thaw the soup overnight in fridge.
Next day reheat on stove and cook wide egg noodles to al dente.
Serve hot soup ladled over noodles in bottom of bowl or drop cooked noodles straight into the soup pot and mix in and serve.
Can I make this on top of the stove?
You haven’t jumped on the Instapot bandwagon yet??
No worries follow the same steps except use a heavy stock pot or Dutch oven and make on top of the stove.
Let’s talk rotisserie chicken and chicken stock…
I buy a rotisserie chicken in the hot section of my grocer or you will also find that Costco has a wonderful hot rotisserie chicken for around $5.00.
When it comes to chicken stock I do recommend you go for a premium brand of chicken stock (Trader Joe’s organic low sodium or Swanson Natural Goodness 33% less sodium).
So much of this soup is the BROTH so upgrade the broth if you can.
Let’s talk egg noodles…
The egg noodles are going to soak up massive amounts of this broth both during cooking and while stored in the fridge.
If you have any left over after dinner (and you won’t) you will find after refrigerating it overnight that you will wake up to homemade chicken noodle casserole!
Honestly, we like it that way the next day but if you prefer something more broth like then I recommend you always cook the noodles separately from the soup each time you want to serve.
It’s a hassle but it does allow for a broth filled soup.
Let’s talk vegetables and aromatics…
This recipe is a classic version and therefore we are only using a mirepoix of onions, celery and carrots.
DO feel free to dice them into cubes if you want your soup to have a more traditional look but keep in mind they will need less time to cook.
The customary ratio for mirepoix is 2 parts onion to 1 part celery and 1 part carrot but I am very heavy handed on the carrots and especially the celery so feel free to adjust to your preferences.
I add bay leaf but it is optional and don’t forget to pull it out at the end.
- 2 tablespoons SALTED BUTTER or OIL
- 1 medium/large WHITE ONION CHOPPED
- 2 cups CHOPPED CELERY (about 5 stalks)
- 4 large GARLIC CLOVES MINCED
- 12 cups GOOD QUALITY CHICKEN STOCK (or broth) (LOW SODIUM)
- 1 whole SHREDDED ROTISSERIE CHICKEN or 3 cups COOKED SHREDDED (or cubed) CHICKEN
- 10 ounces WIDE EGG NOODLES
- 2 Cups SLICED CARROTS
- 2 BAY LEAF
- 1 teaspoon DRIED OREGANO
- 1 teaspoon DRIED TARRAGON
- 1 teaspoon DRIED BASIL
- 1 teaspoon FRESH CRACKED PEPPER
- SALT to taste
- Chop White Onion, set aside
- Chop Celery, set aside
- Mince Garlic, set aside
- Slice Carrots, set aside
- Measure out Spices, set aside
- Shred 1 whole rotisserie chicken, set aside OR 3 cups of any cooked shredded (or cubed) chicken
- Add butter (or oil) and sauté until butter begins to melt and gently foam (1 to 2 minutes).
- After butter begins to foam and melt add celery and onion and sauté until the onions are translucent and the celery is slightly tender (5 to 6 minutes)
- Add garlic and sauté until fragrant (1 to 2 minutes)
- Add the chicken stock to the pot, followed by the shredded chicken, carrots, bay leaf if using, oregano, basil, salt and pepper. DO NOT ADD NOODLES AT THIS TIME. Give everything a stir. Press cancel and reset to SOUP/BROTH setting.
- Set the instapot to SOUP/BROTH-- Put lid on until mixture begins to boil (about 10 minutes)
- Add noodles and cook for another 20 minutes on same setting (SOUP/BROTH). Mix occasionally as needed.