Chicken Noodle Soup is always a hit at our house. I love that it is light enough for a summer meal, but enough of a comfort food to satisfy you on even the coldest winter evening. This recipe is kid and husband approved. In fact, my family requests it regularly.

You will need:

• 2 cooked chicken breast, shredded or diced
• 2 tbsp olive oil or butter
• 4 carrots, peeled and diced
• 1 medium yellow onion, diced
• 4 stalks celery, diced
• ⅛ tsp oregano
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tbsp dried parsley
• 32 ounces chicken broth
• 3 cups wide egg noodles
• ½ to 1 cup water (as needed)

Here is what you do:

Prepare chicken breast, shred or dice, then set aside. While the chicken is cooking; clean and dice the carrots, onion, and celery. Not sure how to prepare chicken breast? Here is a recipe for chicken breasts in your pressure cooker. Bonus, you can use the broth for your soup when the chicken is done cooking! 

Set the Instant Pot to saute for 12 minutes. Add the olive oil and vegetables and allow them to cook until they begin to soften. Stir occasionally. 

After about 10 minutes; add the dried parsley, chicken breast, salt, pepper, garlic, and oregano. You can omit the oregano and garlic if you desire something more bland. Let the flavors simmer together until the saute setting finishes.

Pour in 32 ounces of chicken broth and give it a good stir. I have come to realize that I say this phrase often. Not sure what the difference is between a ‘stir’ and a ‘good stir’ yet, I will get back to you on that one.

Place the lid on the pressure cooker, make sure the valve is positioned to ‘sealing’, and then set to pressure cook for 8 minutes.

Quick release the pressure when it is done with the cycle. Turn the pressure cooker OFF and remove the lid after the pressure has been released. You will know pressure is released when the pin on the lid drops down.

Add in 3 cups of uncooked wide egg noodles. This is where you might add ½-1 cup more water; if you like more broth in your soup, be sure to do at least an extra ½ cup. 

Set the pressure cooker to the saute setting for 6-8 minutes; this will allow the soup to simmer and the noodles will have time to soften. Cook longer or shorter depending on how you prefer your noodles; they will get mushy if you pressure cook them initially with the rest of the soup. 

Serve with sandwiches, crunchy bread, or your favorite soup crackers. 

Pro tip! This is a great recipe for freezing as well! If you plan to freeze this meal, don’t cook the noodles quite as long. They will soften as the soup unthaws and is warmed on the stove top. You may also omit the noodles and just freeze the prepared broth/veggies/chicken and add the noodles whenever you decide to pull it out of the freezer for a meal.