It takes less than an hour to make this easy Instant Pot (or Stovetop) chicken noodle soup that is rich, savory, and comforting. This recipe works for turkey noodle soup as well!
Whether you make your own chicken, have leftover turkey from Thanksgiving, or pick up pulled rotisserie chicken from the store, this easy chicken noodle soup is the perfect thing to make with it.
Chicken noodle soup it is considered a comfort food, and the first thing most folks want to eat when they are under the weather. Whereas making homemade chicken noodle soup used to be a bit of trouble, the Instant Pot has changed all of that. Just use the “sauté” function to sauté veggies/aromatics and then press “soup” for perfect results in no time.
The Instant Pot is my favorite way to make soups. The process is so easy, and even better, the soup cooks in an hour or so (but looks and tastes like it cooked all day). Two other family favorites are Minestrone Soup in Minutes and my crazy delicious Instant Pot Vegetable Soup.
Chicken or Turkey: I make chicken noodle soup whenever I have 2-3 cups of cooked white meat chicken (or turkey) on hand. I’ve used both meats in this soup, and the turkey is just as delicious as the chicken version. NOTE: The chicken looks kind of dark in the soup but it is all white meat. The seasonings just make the chicken look darker.
Vegetables: I use about one cup each of carrots, celery and onion (chopped small) and a few cloves of minced garlic.
Butter and EVOO: I like to saute the vegetables in a combination of butter (or ghee) and EVOO. If you want to use just one, that is fine too.
Seasoning: My favorite way to season the chicken soup is with Greek seasoning. Zoe’s Spice of Life is my favorite. Any seasoning blend will work; just make sure not to use too much salt (the bouillon cube and Better Than Bouillon have salt as well).
Chicken Broths: I use several different chicken broths to add layers of flavor to the soup. Chicken broth (canned or in a carton) is the foundation, and I add at least one chicken bouillon cube and 1 TB Better Than Bouillon roasted chicken base.
Noodles: I use egg noodles because they cook quickly (no boiling) and are so delicious in this soup. You can switch up the noodles, but ditalini and elbow pastas take longer to cook.
If you try this soup, please let me hear what you think! My family thinks I am a rockstar when I make this; yours will too! Thanks so much for stopping by Family Savvy. Be blessed!!!
Amount Per Serving: Calories: 207 Total Fat: 16g Protein: 15g