Chicken Noodle Soup

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Chicken Noodle Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["• For a heartier soup, add up to 2 cups frozen mixed vegetables with the frozen carrots.
• For a more complex flavor, use 5 cups chicken broth and 1 cup dry white wine.
• Ginger is a nice touch (especially if you’ve got the sniffles): Add up to 1 tablespoon peeled and minced fresh ginger with the onion.
• Ever tried a ham bone in chicken noodle soup? It adds a distinct meatiness. Add a thawed ham bone with a little bit of meat (not gobs) on it when you add the chicken. And omit the salt, since most hams are salty."]
cuisine icon Keywords
30-60 min, 4-6 people, chicken broth, contributed, cook 30 min, dairy free, dried dill, easy, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen chicken tenders, frozen chopped onions; or, frozen sliced carrots, max pressure cook, modern, no‑yolk, or gluten-­free dried egg noodles, peeled and minced garlic, prep 5 min, pressure cook, regular, soup, stemmed and minced fresh dill fronds, stemmed fresh thyme leaves, table salt

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4-6 people
Ingredients
  • 1 1/2 quarts chicken broth
  • 1 cup frozen chopped onions; or
  • 2 tsp peeled and minced garlic
  • 2 tsp stemmed fresh thyme leaves
  • 2 tsp stemmed and minced fresh dill fronds
  • 1 tsp dried dill
  • 1/2 tsp table salt
  • 1 1/2 lbs frozen chicken tenders
  • 10 oz frozen sliced carrots
  • 6 oz regular, no‑yolk, or gluten-­free dried egg noodles
Instructions
  • Stir the broth, onion, garlic (if using), thyme, dill, and salt in a Instant Pot. Set the block of frozen tenders in the pot (it maypartially rest against the side of the insert). Lock the lid onto the pot.
  • Option 1 : Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  • Option 2 : All Pressure Cookers
    Press Soup/Broth, Manual or Pressure Cook (The valve must be closed) for 8 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
  • Break up the chicken in the pot. For the neatest pieces, use poultry or kitchen shears to cut the tenders into spoon-sized pieces. Or use the edge of a metal cooking spoon to break up the tenders (although this method requires wrist strength and a little sweaty determination.) Stir in the carrots and noodles. Lock the lid back onto the pot.
  • Option 1 : Max Pressure Cook
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  • Option 2 : All Pressure Cookers
    Press Soup/Broth, Manual or Pressure Cook (The valve must be closed) for 4 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir the soup well beforeserving
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.