Ultimate Chicken Noodle Soup Recipe Instant Pot Frozen Chicken

Craving a warm bowl of comfort? Look no further! This chicken noodle soup recipe instant pot frozen chicken is your answer to quick, delicious, and stress-free weeknight dinners. Forget hours of simmering – with your Instant Pot, you can transform simple ingredients, even frozen chicken, into a hearty, flavorful soup in under an hour. This isn't just any soup; it's a family favorite, packed with tender chicken, soft noodles, and a rich, savory broth that will warm you from the inside out.

Ingredients for Instant Pot Chicken Noodle Soup

The Chicken & Broth Foundation

Let's start with the heart of our soup: the chicken and broth. For the chicken, you've got options! Boneless, skinless chicken breasts are the classic choice for their convenience and lean protein. But don't underestimate chicken thighs; they bring a richer flavor and stay incredibly moist in the Instant Pot. And the broth? Opt for low-sodium chicken broth to control the saltiness of your final dish. Trust me, you'll want to season it to your liking!

Now, let's talk quantities. About 1.5 to 2 pounds of chicken is perfect for a standard-sized Instant Pot. And for the broth, aim for 6 to 8 cups. This will give you a good balance of chicken and liquid, leaving room for the veggies and noodles. Remember, you can always add more broth later if you prefer a soupier consistency.

Veggies, Noodles & Seasoning Essentials

Next up, the veggies! Aromatic vegetables are the key to building a flavorful base. We're talking about the holy trinity: onion, carrots, and celery. Dice them up into small, even pieces so they cook evenly and release their flavors quickly. About 1 cup each of diced onion, carrots, and celery is a great starting point.

Don't forget the noodles! Egg noodles are the traditional choice for chicken noodle soup, adding a comforting, chewy texture. But feel free to experiment with other types of noodles, like rotini or even gluten-free options. Just keep in mind that different noodles cook at different rates, so you may need to adjust the cooking time accordingly. Finally, a simple blend of salt, pepper, and maybe a bay leaf or two will round out the flavors perfectly. Fresh parsley at the end adds a nice pop of color and freshness.

StepbyStep: Cooking Chicken Noodle Soup in Your Instant Pot

Sautéing for Flavor

First things first, let's build some flavor! Turn on your Instant Pot and select the "Sauté" function. Add a tablespoon of olive oil or butter to the pot. Once it's heated up, toss in your diced onion, carrots, and celery. Sauté them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the veggies start to soften. This step is crucial because it brings out the natural sweetness of the vegetables, adding depth to your soup's flavor profile.

Don't rush this step! Sautéing the vegetables is where the magic happens. It's like waking up the flavors and getting them ready to mingle in the broth. If you're feeling adventurous, you can even add a clove or two of minced garlic during the last minute of sautéing for an extra layer of aroma.

Pressure Cooking the Chicken

Now, it's time to add the chicken and broth. If you're using boneless, skinless chicken breasts, place them directly into the Instant Pot on top of the sautéed vegetables. Pour in the chicken broth, making sure the chicken is mostly submerged. Add your salt, pepper, and bay leaf (if using). Give everything a gentle stir to combine.

Next, secure the Instant Pot lid, making sure the valve is set to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set the cooking time for 7 minutes. Yes, you read that right – just 7 minutes! Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. This means you don't touch the valve; just let the pressure release on its own. After 10 minutes, you can quick release any remaining pressure by carefully moving the valve to the "Venting" position.

Adding the Noodles and Finishing Touches

Once the pressure is fully released, carefully remove the Instant Pot lid. Take out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Meanwhile, switch the Instant Pot back to the "Sauté" function. Add the egg noodles to the broth and cook for about 5-7 minutes, or until the noodles are tender. Stir occasionally to prevent them from sticking to the bottom of the pot.

Finally, return the shredded chicken to the Instant Pot and stir to combine. Taste and adjust the seasoning as needed. Garnish with fresh parsley and serve hot. Enjoy your delicious, homemade Instant Pot chicken noodle soup!

Pro-tip: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last minute of cooking to thicken it up.

Using Frozen Chicken in Instant Pot Chicken Noodle Soup

From Freezer to Flavor: Instant Pot Magic

let's talk about using frozen chicken in your Instant Pot chicken noodle soup recipe. Because let's be real, sometimes you forget to thaw the chicken, and that's perfectly fine! The Instant Pot is a lifesaver here. You can absolutely cook frozen chicken breasts or thighs directly in the soup. The key is to adjust the cooking time.

Instead of 7 minutes, increase the pressure cooking time to 12-15 minutes, depending on the thickness of the chicken. Make sure the chicken pieces are separated as much as possible before adding them to the pot; this will help them cook more evenly. Don't worry about the chicken being dry – the Instant Pot's moist environment will keep it juicy and tender.

Adjusting Time and Technique

When cooking frozen chicken, it's crucial to ensure it reaches a safe internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature after cooking. If it's not quite there, you can pressure cook it for a few more minutes. Also, keep in mind that using frozen chicken will increase the time it takes for the Instant Pot to come to pressure.

One thing I like to do is add an extra cup of broth when using frozen chicken, just to ensure there's enough liquid for proper cooking. And don't forget to season generously! Frozen chicken can sometimes taste a bit bland, so a little extra salt, pepper, and your favorite herbs will go a long way. Embrace the convenience of frozen chicken and enjoy a delicious, homemade soup without the thawing fuss!

Variations: Noodles, Chicken, and Slow Cooker Chicken Noodle Soup Recipe Options

Noodle Nirvana: Swapping and Subbing

Let's talk noodles! While egg noodles are classic, don't be afraid to experiment. For a heartier soup, try using wide egg noodles or even pasta shapes like rotini or ditalini. Just keep an eye on the cooking time, as different noodles will cook at different rates. If you're gluten-free, rice noodles or gluten-free pasta are excellent alternatives.

Want to add some extra nutrients? Consider whole wheat noodles or even spiralized vegetables like zucchini noodles (zoodles) for a lighter, healthier twist. Just add the zoodles during the last few minutes of cooking to prevent them from becoming mushy. The possibilities are endless! It's all about finding what you enjoy most.

Chicken Choices: Thighs, Bones, and Beyond

While chicken breasts are a convenient option, chicken thighs bring a richer, more intense flavor to the soup. They also tend to stay more moist during pressure cooking. You can use boneless, skinless thighs or bone-in thighs; just increase the cooking time slightly for bone-in chicken. If you're using bone-in chicken, remember to remove the bones after cooking and shred the meat before adding it back to the soup.

For an even deeper flavor, consider using a whole chicken or chicken carcass to make your own broth. Simply pressure cook the chicken or carcass with water and aromatics like onion, carrots, celery, and herbs. Strain the broth and use it as the base for your soup. This adds an incredible depth of flavor that you just can't get from store-bought broth.

Freezing and Storing Your Instant Pot Chicken Noodle Soup

Freezing for Future Comfort

Want to enjoy your delicious Instant Pot chicken noodle soup later? Freezing is the way to go! However, there's a little trick to it, especially when it comes to noodles. Noodles tend to get mushy when frozen and thawed, so I recommend freezing the soup base without the noodles. That means freezing the broth, chicken, and vegetables together.

Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Label and date the containers, and freeze for up to 2-3 months for the best quality. When you're ready to enjoy, thaw the soup in the refrigerator overnight or in the microwave. Then, cook fresh noodles separately and add them to the thawed soup when reheating.

Storing and Reheating Like a Pro

If you have leftover soup that you plan to eat within a few days, storing it in the refrigerator is perfectly fine. Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3-4 days. When reheating, you can use the stovetop or the microwave. If using the stovetop, heat the soup over medium heat, stirring occasionally, until heated through. If using the microwave, heat in 1-minute intervals, stirring in between, until heated through.

One thing to keep in mind is that the noodles may absorb some of the broth as the soup sits, so you may need to add a little extra broth or water when reheating to achieve your desired consistency. And don't forget to taste and adjust the seasoning as needed. With proper freezing and storing, you can enjoy your homemade chicken noodle soup whenever the craving strikes!

The Last Word on Instant Pot Chicken Noodle Soup

So, there you have it! A simple, delicious, and incredibly convenient chicken noodle soup recipe instant pot frozen chicken that's perfect for any night of the week. Whether you're using fresh or frozen chicken, experimenting with different noodles, or adapting the recipe to your slow cooker, this soup is a guaranteed crowd-pleaser. Embrace the ease of the Instant Pot, and enjoy a warm, comforting bowl of homemade goodness. And don't forget to freeze any leftovers for a quick and easy meal down the road. Happy cooking!