My kids and I LOVE chicken noodle soup, and I’ve been making it from scratch for years. It started when I found a recipe for cooking a whole chicken in a crockpot, and we’d make chicken noodle soup with the leftover chicken and the broth made from the bones. But since I got an instant pot, I knew I had to find a new way to make our favorite soup. We just made this for lunch today, and I knew I had to get the recipe down for the next time someone asks me.
Most of the time, when I’m cooking, I prefer to wing-it instead of following recipes exactly. This is no exception. So if you’re looking for really precise ingredients, this isn’t going to help you (sorry!) but if you have a little courage and a sense of adventure, it could be amazing!
Instant Pot Chicken Noodle Soup
- Instant Pot
- 1 Chicken carcass
- 1/2 onion (lg), cut into large pieces
- 1 cup carrots
- 1/2 bag egg noodles
- 1.5 cup chicken, diced
- salt and pepper to taste
- Place trivet in Instant Pot
- Add bones, skin, etc. from Rotisserie chicken on top of trivet
- Add onions and carrots
- Fill with water to max-fill line
- Set Instant Pot to Soup/Broth for 30 min.
- When timer is up, use Quick Release method to vent and remove lid when you can
- Remove chicken bones/skin/etc. (leave the onions and carrots for the soup)
- Set Instant Pot on Saute
- Add egg noodles
- Add diced chicken
- Let cook on saute for about 15 minutes or until egg noodles are tender
- Turn off Instant Pot
This soup is really hot when it’s done cooking, so I tend to add some ice cubes to my soup bowl first to help cool it off.
And, since there’s no salt added during the cooking process, you’ll want to add salt (and pepper) to taste.
This is a great way to use up leftovers from a rotisserie or crockpot chicken. I like to make a big pot of this on the weekend and have it available to heat up for lunch that week, or for sharing with family.