Comfort Chicken Noodle Soup

These last few days of 2019 have been spent doing nothing but lounging. Grace had her wisdom teeth pulled the day after Christmas (yes, we know how to celebrate the holidays – Merry Christmas)! She enjoyed a lot of wonderful food prior – trust me. Faith spent Christmas Eve and Christmas Day sick with a  horrible head cold and she has not decided to pass that one along to me. So I have joined Grace in our living room drinking warm tea, watching Christmas movies, and eating warm soft foods.

Grace has been living off of creamy mashed potatoes, scrambled eggs, jello, pudding, and applesauce. Since all of us have been under the weather I decided the first day this cold hit me, which was yesterday, to make some Chicken Noodle Soup. I haven’t made this in awhile and decided I needed something quick – I didn’t feel like being in the kitchen all afternoon making soup. So out came the instant pot! Gotta love the instant pot pressure cookers. They are perfect when you want some comfort food in a quick hurry.

With these cold wintery days and being sick there is nothing better than chicken soup! This recipe came together in about 30-45 minutes. Which was perfect for not feeling well and it was perfect for Grace to eat too. So get out your instant pot and gather the ingredients – you are going to make some chicken noodle soup for dinner tonight.


  • 2 tbsp butter
  • 1 cup diced celery
  • 1 – 2 cups chopped carrots
  • 1/2 of an onion – diced
  • 1 tsp thyme (dried)
  • 3 bay leaves
  • 1 tsp rosemary (dried)
  • 2lbs chicken breasts
  • 2 (32 oz) boxes of chicken stock or broth
  • 1/2 box of gluten free noodles


1. Turn the instant pot onto the sauté setting – add the 2 tbsp butter. As butter is melting dice up your celery, carrots, and onion…add to the butter. Once the onion is cooked through – translucent – add salt and pepper to taste. 

2. Turn off the sauté setting – add other dried herbs and the chicken breasts to the pot. Pour the chicken broth in, mix to combine. 

3. Place the lid on the instant pot. Make sure your steam valve is turned to seal. Press the manual button to set the pressure cooker time to approximately 8-9 minutes. Remember it takes about 5-10 minutes for your pressure cooker to get to full pressure before it will start cooking. 

4. Once the pressure cooker is done cooking you can either let the pressure release by itself or you can turn your steam valve to vent. If you turn your valve to vent be sure not to burn your self here. Once the pressure has fully released take the lid off and fish out your chicken breasts. Use two forks and begin to shred the pieces of chicken and place the shredded chicken back into the pot. Stir to combine. 

5. This would be the time to add 1/2 box of noodles if you want to. I have fixed this chicken soup with and without noodles. It turns out perfect either way. If adding noodles, go ahead and add, then place the lid back on the pressure cooker for about 5-10 minutes to let the noodles cook in the hot liquid. 

6. Serve immediately. 



A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

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