Simple Quick Chicken Noodle Soup When You’re Short on Time

Ditch the can opener and make your own chicken noodle soup exactly how you like. Of course, you may need some help getting started. Our simple, quick chicken noodle soup recipe gives you everything you need to make a delicious bowl of soup.

Why You’ll Love This Recipe

• Simple – There is nothing better than a recipe that produces a classic dish while also being easy to make.
• Quick – Instant Pots are great at making food fast, so we can take advantage of that in this soup recipe.
• Healthy – Chicken noodle soup is usually the go-to option when we’re sick because it is packed with nutrients.

Simple Quick Chicken Noodle Soup When You’re Short on Time

Make quick chicken noodle soup from scratch in just 45 minutes! This easy recipe is loaded with tender chicken and noodles. There are many things that go into making a good soup.

Most of the ingredients will be seasonings and other smaller things. The idea is that the chicken, the noodles, and the broth are the stars of the dish. That doesn’t mean you want to skimp on anything else.

The yellow onion, carrots, and celery are just as important as the boneless chicken breasts or the chicken broth you choose. Of course, a recipe like this also leaves plenty of room for customization.

Only the basic ingredients are needed for good results; everything else can be customized as you prefer. A recipe this simple also means we shouldn’t stress the long ingredient list.

Ingredients for Homemade Chicken Noodle Soup

• Olive Oil – Many chicken recipes start with olive oil. We use this to help saute the garlic and liven up the flavor a bit. 
• Yellow Onion – Onion is nothing more than a flavor addition. You can choose to leave out any flavor additions you want. 
• Carrots – We use carrots to add bulk, nutrients, and flavor to the soup. Again, another optional ingredient.
• Celery – It would be hard to find a chicken noodle soup recipe that doesn’t have celery. The combination just works so well.
• Garlic – Garlic is always a flavor enhancer, but here it is one you can’t skip. Do not skip the garlic; it adds the depth of flavor we need.
• Dried Oregano – The seasonings in this recipe are all meant for flavor. However, seasonings won’t interfere with any allergies or preferences. 
• Dried Thyme –  This means we don’t want to skip the seasonings. 
• Bay Leaf – Even the Bay Leaf is important. We all know that Gordon Ramsay would sandwich our heads if we didn’t season our food.
• Chicken Broth – This is one ingredient you don’t want to skimp on. Pick your favorite chicken broth, as it is a big part of the soup.
• Chicken Breast – The chicken breast is another key ingredient in this Instant Pot soup recipe. 
• Egg Noodles – Lastly, we need some noodles. We used wide egg noodles, but you can use whichever noodles you prefer.

How to Make Instant Pot Chicken Noodle Soup

• Press the sauté button on the Instant Pot, then add the olive oil to the pot. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Add the garlic and stir.
• Press Cancel to turn off the Instant Pot.
• Add the dried oregano, thyme, bay leaf, salt, pepper, broth, and water to the pot, stirring to combine. Add the chicken to the broth.
• Close the Instant Pot lid and make sure the pressure valve is in the sealing position. Pressure cook for 7 minutes on high pressure. The Instant Pot will take about 20 minutes to reach full pressure, and then the cooking time will begin counting down.
• When the cooking time ends, allow the Instant Pot to naturally release for approximately 10 minutes. Then, very carefully release the remaining pressure by turning the steam release valve to the venting position using a long spoon or tong.
• When the valve pin drops down, open the Instant Pot lid. Remove the bay leaf and discard it. Remove the chicken to a large clean plate or cutting board. Let the chicken rest for a few minutes and then shred it.
• Press Cancel to turn off the warm setting, and then press saute. Add the egg noodles to the pot and simmer for 5-7 minutes, until tender. Turn off the Instant Pot.
• Add the shredded chicken back into the soup.
• Serve the soup with fresh parsley, if desired.

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