Instant Pot Chicken Noodle Soup

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    372

The world’s best chicken soup is made with dark-meat chicken on the bone. But it sure isn’t the quickest. For this convenient and still-delicious classic chicken noodle, we’ve opted for chicken tenders because they cook quickly. No, they don’t dry out in this technique because they’re thawing as they begin to cook— and are then done in a flash. If you’ve bought a large bag (say, 4 pounds) of fresh chicken tenders, you must first freeze 1 1/2 pounds of it in a clump (in a sealed plastic bag, of course) to make this soup. It’s very hard to break a giant block of frozen chicken tenders into a chunk that’s the right weight. Trust us: We cracked the edge of a sink breaking a block apart.

Inspired by: https://recipes.instantpot.com/recipe/chicken-noodle-soup-3/

recipe updated Feb 4, 2020

Ingredients

  • Fresh garlic icon
    Fresh garlic
    2 tsp (6g)
  • Dill icon
    Dill
    2 tsp (3g)
  • Chicken broth icon
    Chicken broth
    6 cups (1494g)
  • Onion icon
    Onion
    1 cup (163g)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Dried dill icon
    Dried dill
    1 tsp (1g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Frozen chicken tenders icon
    Frozen chicken tenders
    2¾ cups
  • Egg noodles icon
    Egg noodles
    ¾ cup
  • Frozen sliced carrots icon
    Frozen sliced carrots
    283g (about 2¼ cups)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add chicken broth, onion, fresh garlic, fresh thyme, dried dill, dill and salt to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Soup, High, 8 min
  4. Cancel - Keep warm
  5. Quick release
  6. Add frozen chicken tenders to the inner pot
  7. Stir egg noodles and frozen sliced carrots into the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Soup, High, 4 min
  10. Cancel - Keep warm
  11. Quick release
  12. Stir well
  13. Serve
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