Quick Chicken Noodle Soup

We have been a family full of sickos this past weekend. The weather is changing and the sun coming up later and later is causing some difficulty with staying motivated. Goob was especially miserable yesterday…but some breathing treatments, Tylenol, and a good night’s sleep have helped a lot!

It’s nice to have an arsenal of quick, easy recipes up your sleeve when cold and flu season hits. My family loves homemade chicken noodle soup…noodles from scratch, fresh vegetables, and herbs…but when you don’t have the time or energy, this recipe is just as amazing in a pinch.

The trick is to use egg noodles from the frozen food section instead of the dried egg noodles in the pasta aisle. The ones I always have in my freezer are the Reames Frozen Egg Noodles. They are typically found in the same area as the frozen breads and rolls. I ALWAYS have at least one bag in my freezer. These noodles aren’t just a staple for quick chicken noodle soup, but I also use them in beef stroganoff and creamy chicken and dumplings.

I typically make this recipe in my instapot but is just as easy on the stovetop. This recipe can also be made ahead of time, just don’t put the noodles into the soup until you are going to serve it.

Quick Chicken Noodle Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 257 kcal


  • 3-4 medium chicken breasts
  • 32 oz chicken stock
  • 12 oz Reames egg noodles
  • 16 oz frozen vegetable mix
  • 2 Tbsp dried onion bits
  • 1 tsp garlic powder
  • 2 tsp fresh thyme
  • salt and pepper to taste


  • Place the chicken breasts in the instapot with 1/2 cup of water. If thawed chicken, pressure cook on high for 12 minutes. If frozen chicken, pressure cook on high for 20 minutes. Let stand for 5 minutes and then release pressure. Take chicken out of the instapot and shred. Dump the leftover juices out and wipe out any extra chicken bits in the instapot. Place shredded chicken back in the instapot with all of the ingredients except the fresh thyme. You may need to add in some water if the chicken stock isn’t enough liquid. Remember the noodles will plump up with cooking, the liquid needs to be just to the top of the ingredients. Pressure cook again on high for 5 minutes. Let stand for another 5 minutes then release the pressure. Add in the fresh thyme if using and serve immediately. If making this recipe in advance, do everything except adding in the noodles and thyme (even if you are using dried thyme). Then package up for consumption later. When going to eat the already prepared soup, add in the noodles and thyme and cook until thoroughly heated through and the noodles are soft.


Serving: 1cupCalories: 257kcalCarbohydrates: 25gProtein: 28gFat: 7gSaturated Fat: 1gCholesterol: 83mgSodium: 276mgPotassium: 8mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!

Do you have any tried and true recipes that help get you through the sick season? Hope y’all have an amazing week.

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