Homemade Chicken Noodle Soup

January 16, 2018


I love my Instant Pot: Making a homemade Chicken Soup in less than 40 minutes is just fantastic, especially because this Soup tastes like it was simmering for hours on the stove. This recipe is perfect for left over chicken from your fridge or with chicken soup bones.




  • 3 TB butter

  • 1 medium onion diced

  • 2 large carrots diced

  • 3 celery stalks diced

  • 5 garlic cloves minced

  • 1 tsp dried thyme

  • 1 tsp oregano

  • 1 tsp dried basil

  • 8 cups chicken or vegetable broth

  • 2 cups left over chicken or chicken soup bones (we like it meatier so I add just more chicken)

  • 8 oz Ramen Noodles

  • salt

  • black pepper







  • Plug in your Instant Pot, push the 'Saute' Button and melt the butter in the Instant Pot, add onion, carrots, celery. Saute for 2 minutes.

  • Add the garlic, thyme, oregano, basil, cook for another minute.

  • Turn off your Instant Pot, so the 'Saute" mode is turned off.

  • Add the broth and chicken, close the lid on your Instant Pot, turn the vent valve to closed, and push the "Soup" button. 

  • The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the minutes, when time is up, quick release your valve. It will take a couple minutes to release all of the pressure.

  • After the pressure releases, take the lid off, stir in your Ramen Noodles and salt and pepper (to your taste).  No need to heat the soup again, noodles will cook in no time in your hot soup.

  • Serve warm 

  • and ENJOY!









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