You don’t get more comforting and nostalgic than a classic Chicken Noodle Soup. I love making it in my slow cooker using this recipe. But sometimes, I want the soup made faster. Enter, our handy pressure cooker. This Instant Pot Chicken Noodle Soup gives you all the flavor and comfort of a soup that has been slow cooking all day long.
- Don’t add the egg noodles. If the noodles sit in the soup, they’ll soak up the broth and get soft and mushy. Instead, boil and drain them separately. When you’re ready to eat, put some cooked noodles in the bottom of your bowl and ladle the soup on top.
Freezing the Soup?
- Keep the noodles out of it and just freeze the veggie/chicken soup. When you’re defrosting the soup, boil up some noodles and then combine.
Have fun with the spices!
- Feel free to add different dried spices of your choice. Thyme, Rosemary, and Bay Leaves are my favorite combo but go ahead and try adding some other dried herbs of your choice!
You can find more easy, weeknight dinner recipes like this one on my website and follow along on instagram for behind the scenes!