Egg rolls, meats, and vegetables can all be dipped in this sauce. The dish is also delicious when spooned over a hot bowl of pho or another rice noodle soup. The flavor of Vietnamese cuisine, in my opinion, is this sauce. Enjoy! This will keep for up to two weeks in the refrigerator.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons salted butter
- 3 carrots, or more to taste, peeled and sliced
- 3 stalks celery, or more to taste, chopped
- 1 medium onion, chopped
- 1 teaspoon ground thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 4 cups chicken broth
- 4 cups water
- 4 cubes chicken bouillon
- 2 bay leaves
- 1 pound frozen skinless, boneless chicken breast halves
- 1 (8 ounce) package thin egg noodles
- 1 tablespoon dried parsley
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
- Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
- If using unfrozen chicken, you could set the timer for 10 minutes in Step 2 instead of 12 minutes.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 2046 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I added fresh garlic when sautéing the other vegetables and it enhanced the flavors a bit more.
This is a great soup. My son is feeling under the weather and chicken noodle soup is always his request when unwell. I had to make a few substitutions. I used fresh chicken breasts, and I didn’t have wide noodles on hands so subbed linguine broke into 1-inch pieces. I also left out the bouillon and basically halved the recipe. I think it was plenty flavorful for us. If I would have had it, I would have used all the broth instead of part water. My picky son was happy!
Easy to make. Overall flavor good – but I would cut the thyme way back.
Oregano is a brilliant addition to this soup.
The original version is great but I made another batch using chicken thighs (I stripped the meat from the bones) and it raised it to another level. Delicious!
The best chicken noodle soup I have had! Awesome flavor and hit the spot in the cold winter. The only modification I made was I used a full Costco rotisserie chicken. I removed the meat and diced it up and added.
Overall excellent recipe. Only thing for me and it may be personal, but it was a bit bland so I would add more seasoning, but I will definitely make it again!!!
It is really good. I didn’t have bouillon and used like other 8 cups of broth. Used Italian seasoning as did not have oregano and thyme. Kids love it. And was fast!!!!!
Absolutely delicious exactly as written. The spices were perfect.
It was everything promised…quick, easy and DELICIOUS!
My super picky kids and the rest of the family loved it! I did not have chicken broth so I used 8 cups water, 5 cubes buillion. (The cubes I use cal for 1 cube per 2 cups water, so I put in one extra) I used chicken thighs. I did a quick release instead of natural. Everything else was the same and it was perfect! So flavorful and perfect for fall/ winter.
Best chicken noodle soup ever!! Did ours with Raman noodles just for a different texture in the noodles.
Fantastic and easy to make. I added a little turmeric and poultry seasoning and subbed in Better Than Bullion for the cubes but otherwise I followed the recipe precisely. This is my new go-to chicken soup recipe!
Fabulous! The advantage of preparing the soup in the Instant Pot is that you can add the chicken frozen. Instead of chicken broth and bouillon cubes, I used 2 tablespoons of Better Than Bouillon. I think it makes a much better broth base.
This is a great recipe. It is my go to chicken soup, pot pie filling, noodle soup, rice soup. Just by modifying the amount of thickening and ingredients. I can use this basic recipe and go from dumplings to Shepard’s pie.
Loved this recipe! The seasonings were perfect for my taste. I didn’t have fresh veggies so used mixed frozen veggies & skipped the first sauté step. I also didn’t have bouillon cubes so replaced with 4 cups additional broth (didn’t add any water, just 8 cups of broth). It was delicious!!
I just finished making & eating this and it was a great, easy recipe with modest seasoning, which I appreciated— I used skinless boneless thigh meat and put in frozen & it came out great.
This turned out pretty good and was simple to make. I would probably change it up next time and use more broth instead of the cubes but overall this was a good recipe and one I would make again. Also, I would recommend using the quick release over natural so that the veggies do not get overcooked.