• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Instant Pot Recipes

    Chicken Noodle Soup with Kale

    Published: Dec 10, 2020 · Modified: May 6, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 7 Comments

    614 shares
    Jump to Recipe

    Cooked in under 30 minutes this homestyle EASY chicken Noodle soup with kale is a must-try! It is healthy, delicious, and simple to make. Using a few basic ingredients, you will have a comforting one-pot meal in no time!

    2 bowls of chicken noodle soup with kale

    Soups make fantastic meals on cool fall and winter nights. With most of our cooking in the Instant Pot, we are so happy that our favorite chicken noodle soup got even easier to make. This is my recipe that I came up with over years, when I got frustrated eating restaurant noodle soup which was, WELL just not GOOD enough!

    bowl of chicken noodle soup

    Process

    Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots, and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) followed by natural pressure release. 

    photos showing how to make Instant Pot Chicken soup

    Open the Instant Pot. Take the Chicken Breasts out and shred them with a fork. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins as the egg noodles get cook soft and tender. Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

    instant pot chicken soup with noodles and kale

    Enjoy hot! A perfect make-ahead recipe that stays good refrigerated for up to 5 days. For longer shelf life or to freeze this soup, save the egg noodles and the kale. When you are ready to eat, simply thaw the soup overnight in the refrigerator and then heat it up on the stovetop. Simply add egg noodles once the soup comes to a full boil, then stir in the kale!

    2 bowls of chicken noodle soup with kale

    Variations

    A few variations to this Instant Pot Chicken Noodle soup:

    • Use bone-in chicken for this recipe, it's a great way to boost the nutrient density of this soup
    • Substitute Chicken breasts with chicken thighs, drumsticks, or whole cut-up chicken
    • You can leave out the baby kale or add other green veggies like baby spinach or Bok choy
    • To make this soup low carb, leave out the egg noodles or add spiraled zucchini
    • For a gluten-free soup, skip the egg noodles and add rice noodles or any GF noodles

    More Soups

    Here are some of our family favorite Instant Pot Soups:

    • Pasta e Fagioli
    • Chicken Cilantro Soup with ginger
    • French Onion Soup
    • Chicken Mulligatawny Soup
    • Tomato Basil Soup
    • Chicken Tortilla Soup
    • Chicken Tortellini Soup
    • Thai Curry Noodle Soup
    • Lasagna Soup

    Video

    Here is a quick video showing how to make Chicken soup in the Instant Pot:

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    chicken noodle soup
    Print Recipe Pin Recipe Save Saved!
    4.79 from 14 votes

    Instant Pot Chicken Noodle Soup with Kale

    A healthy, quick and EASY homestyle chicken noodle soup in Instant Pot
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 312kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon oil
    • 2 tablespoons garlic minced
    • 1 cup yellow onion finely diced
    • 1 cup carrots peeled and sliced
    • 1 cup celery sliced
    • 1 pound chicken breasts
    • 4 cups low sodium chicken broth better than bouillon chicken broth base
    • 2 cups egg noodles no yolks egg white noodles
    • 4 handfuls baby kale or baby spinach
    • black pepper
    • 1 tablespoon parsley chopped for garnish

    Instructions

    • Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.
    • Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
    • Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
    • Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

    Video

    Notes

    You can add any greens you like in the end. We love baby kale and baby spinach!

    Nutrition

    Calories: 312kcal | Carbohydrates: 28g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 1062mg | Potassium: 1176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11270IU | Vitamin C: 94.5mg | Calcium: 149mg | Iron: 2.4mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Almond Flour Brownies
    Fish Curry with Coconut »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kalbap says

      October 07, 2017 at 11:09 pm

      This is a complete nutritious comfort food meal in a bowl albeit way too bland. Suggest serving it with a dash of hot sauce!

      Reply
      • Archana says

        October 07, 2017 at 11:14 pm

        Hi Kalyani! Serving with hot sauce sounds like a good idea!!

        Reply
    2. Michelle says

      October 08, 2017 at 11:55 am

      Yum!! Any suggestions on the best gluten free noodle to use with this recipe? I'm tempted to make it as directed but then I can't enjoy it bc I have celiac. Do you think vermicelli would work? Thanks!

      Reply
      • Archana says

        October 08, 2017 at 12:26 pm

        Hi Michelle! Yes any of your favorite gluten free noodles or pasta will work perfectly. Rice vermicelli will work too! Let m know if you have any other questions ?

        Reply
    3. SG says

      December 29, 2017 at 12:13 am

      Hi Archana - when you say 4 cup chicken broth better than bouillon chicken broth base, do you mean mix the bouillon chicken broth base with water? How much base and how much water? Thanks! sounds yummy.

      Reply
      • Archana says

        December 29, 2017 at 9:41 am

        Hi! To make 1 cup of broth with better than bouillon, you mix 1 teaspoon of of the broth base to 1 cup of water. So you need 4 teaspoon of base and 4 cups of water. Let me know how you like this soup!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    614 shares
    • 66