Go Back
–+ servings
Quick Instant Pot Chicken Noodle Soup
Jon Simon

Quick Instant Pot Chicken Noodle Soup (5-Ingredient)

No ratings yet
The fastest quick soup recipe of the bunch — 5 ingredients, rotisserie chicken shortcut, and 20 minutes start to finish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 
 

  • 1 rotisserie chicken meat removed and shredded
  • 8 cups chicken broth low-sodium preferred
  • 2 cups egg noodles added after pressure cook
  • 2 cups frozen mixed vegetables carrot, peas, corn blend
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

Equipment

Method
 

  1. Pour the chicken broth into the Instant Pot and stir in the Italian seasoning.
  2. Add the shredded rotisserie chicken and frozen mixed vegetables. Stir to combine.
  3. Seal the lid, set the valve to sealing, and pressure cook on high for 3 minutes.
  4. Quick-release the pressure and open the lid carefully.
  5. Set the Instant Pot to sauté mode and add the egg noodles. Cook for 4 to 5 minutes until tender, stirring occasionally to prevent the noodles from sticking to the bottom.
  6. Taste and adjust with salt and pepper. Serve hot.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 28gProtein: 28gFat: 8gSaturated Fat: 2gCholesterol: 70mgSodium: 720mgFiber: 4gSugar: 4g

Notes

Net carbs: 24g per serving (28g total carbs minus 4g fibre).
Freezer tip: Freeze the soup without the noodles for up to 3 months. Add fresh cooked noodles when reheating to avoid mushy texture.
Storage: Refrigerator 4–5 days, freezer up to 3 months (noodle-free).
Reheating: Reheat on the stovetop over medium-low heat with a splash of broth to reach the desired consistency.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe