Hearty Instant Pot Chicken Noodle Soup with Spinach & Sundried Tomatoes (Slow Cooker Option)
Discover the ultimate comfort food with this easy Instant Pot Chicken Noodle Soup recipe, elevated with nutrient-rich spinach and savory sundried tomatoes. This quick pressure cooker dish is perfect for chilly days, offering a rich, flavorful broth and tender chicken that the whole family will adore. Whether you’re using fresh or frozen chicken, this versatile recipe provides clear instructions for a delicious homemade meal, complete with a slow cooker alternative for ultimate flexibility and convenience. Prepare to transform your classic chicken noodle soup into a wholesome, satisfying, and deeply flavorful experience that will become a regular in your meal rotation.
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As the leaves begin to fall and the air turns crisp, there’s nothing quite as inviting as a steaming bowl of homemade chicken noodle soup. It’s a timeless classic, a culinary hug that warms you from the inside out and evokes cherished memories of cozy evenings. While traditional chicken noodle soup holds a special place in our hearts, this recipe takes that beloved comfort food and elevates it to new heights. We’re not just making soup; we’re crafting an experience, infusing it with vibrant fresh spinach for a nutritional boost and sun-dried tomatoes for an incredible depth of flavor that will truly surprise and delight your taste buds. Get ready to redefine your definition of “homestyle” with this incredibly satisfying and easy-to-make dish.
Nutrition per serving: Calories: 256 Fat: 9G Carbs: 20G Protein: 22G
Why This Chicken Noodle Soup Stands Out: A Flavorful Twist
My typical chicken noodle soup recipe, while comforting, sometimes left me wanting a bit more substance and excitement. I often found myself craving additional texture and a richer flavor profile to make it a truly complete and filling meal. This led me to experiment with adding a couple of extra vegetables, and the results were transformative. The humble addition of fresh spinach and savory sun-dried tomatoes proved to be the perfect trick, turning an everyday soup into an extraordinary culinary delight.
Fresh spinach melts beautifully into the hot broth, providing a gentle earthiness and a wealth of vitamins and minerals without overpowering the classic chicken flavor. It adds a lovely pop of green, making the soup visually appealing and more nutritionally robust. Sun-dried tomatoes, packed with concentrated umami and a hint of sweetness, infuse the broth with an irresistible depth that is both complex and comforting. These small but mighty additions elevate the soup, ensuring every spoonful is packed with flavor and every bowl leaves you feeling fully satisfied. It’s these subtle enhancements that transform a good recipe into an absolute favorite, perfect for any occasion.
The Secret to Effortless Meal Prep: My Journey from Accounting to Instant Pot Cooking
My appreciation for efficient cooking, especially hearty soups, is deeply rooted in my professional background. Early in my career, immediately after graduating from college, I worked with a large CPA firm where I diligently earned my CPA license. The hours in this industry were notoriously grueling, demanding long stretches of intense focus and dedication. Our traditional busy season, a relentless period lasting from January to March each year, was just the beginning. We also faced equally demanding periods during the first month following each quarter’s end, which typically included April, July, and October.
Needless to say, for approximately six months out of every year, I found myself working an exhausting 50-60 hours a week. During the peak of busy season, these hours often stretched even further, reaching 60-65 hours per week. By the time I finally got off work, my energy was completely depleted. All I craved was a hot shower and the profound relief of sleep. There was simply no time, or frankly, no desire, to come home and spend additional hours cooking dinner each night. It became abundantly clear very early on that to survive these demanding schedules and maintain any semblance of a healthy lifestyle, I would have to become a master of meal planning and prepping in advance.
One of the unexpected perks of being intensely busy during these specific months was the relative calm of December, which beautifully coincided with the holiday season. Most of us at the firm eagerly anticipated and took advantage of a much-needed 2-3 week vacation in December. This period was a vital opportunity to recharge our batteries, mentally and physically, in preparation for the impending “hell” that January’s busy season would inevitably bring. For me, this vacation was a cherished time dedicated to catching up on my reading. I would typically devour 10 books or more during this uninterrupted break alone, feeling utterly starved for the chance to simply come home, truly relax, and immerse myself in stories.
More than just reading, I also strategically utilized this extended vacation for intensive meal preparation. Over those two precious weeks, I would dedicate significant time to cooking 6-8 large batches of hearty, nutritious soups. These were carefully portioned into large, freezer-safe Tupperware containers, each meticulously labeled with the type of soup and the date it was cooked. This foresight became my secret weapon against the demands of busy season. Every Sunday night, I would simply remove one of these frozen soup containers from the freezer, allowing it to thaw overnight in the refrigerator. The next morning, it was ready to be packed and taken with me to work, serving as my satisfying lunch and, on many occasions, my much-needed dinner as well.
This meal prep strategy was nothing short of brilliant. It allowed me to consistently commit to eating healthy, home-cooked meals every single day without having to put much thought or, more importantly, any additional time into cooking during my already overwhelming workweek. The stress of my job was more than enough; the last thing I needed to worry about was finding time to prepare nutritious meals. This system provided me with peace of mind, ensuring I was well-nourished and energized, even when my schedule left no room for spontaneity.
The Perfect Balance: Spinach and Sundried Tomatoes
Among my extensive repertoire of meal prep soups, chicken noodle soup always held a special place. It was a staple, but I knew it had the potential for a little more “oomph” to truly make it shine and keep it exciting for multiple meals throughout the week. The solution, I discovered, lay in the ingenious addition of spinach and sundried tomatoes. These two ingredients proved to be the perfect complement, rescuing the soup from the potential dullness or boredom that can sometimes creep in after the first couple of days of enjoying leftovers.
The fresh spinach adds a vibrant, verdant color and a subtle, healthy earthiness that contrasts beautifully with the rich chicken broth. It wilts down perfectly, becoming tender and barely noticeable, yet contributing significantly to the soup’s nutritional profile. Meanwhile, the sundried tomatoes, with their concentrated, sweet-tart, and intensely savory flavor, inject a burst of brightness and complexity that awakens the palate. This thoughtful combination ensures that every spoonful is a delightful experience, preventing the soup from feeling repetitive. It transformed it into a meal I genuinely looked forward to, even on the busiest days when a comforting and delicious home-cooked meal felt like a true luxury.
Instant Pot vs. Slow Cooker: Choose Your Convenience
This recipe is designed with your convenience in mind, offering instructions for both the Instant Pot and the slow cooker. Both methods yield incredibly delicious results, allowing you to choose the cooking approach that best fits your lifestyle and schedule. The Instant Pot is a game-changer for those busy weeknights when you need a hearty, homemade meal on the table in under an hour. Its high-pressure cooking rapidly infuses flavors and tenderizes chicken, making it a super-efficient option.
On the other hand, the slow cooker offers the ultimate “set it and forget it” convenience. Perfect for weekends or days when you’re out of the house, it allows the ingredients to gently simmer for hours, developing an even deeper, more nuanced flavor. Coming home to the enticing aroma of a freshly cooked meal is truly one of life’s simple pleasures. Whichever method you choose, you’re guaranteed a comforting bowl of chicken noodle soup that’s packed with flavor and goodness.
Customization & Serving Suggestions
One of the best things about chicken noodle soup is its versatility. Feel free to customize this recipe to your liking! For extra veggies, consider adding chopped zucchini, bell peppers, or a handful of frozen peas during the last few minutes of cooking. If you prefer a different protein, shredded turkey or even chickpeas could work. Enhance the herb profile with a dash of dried thyme or a sprinkle of fresh dill at the end. For those who enjoy a bit of heat, a pinch of red pepper flakes can add a subtle kick.
This hearty soup is a complete meal on its own, but it pairs wonderfully with a slice of crusty bread or a side of cornbread for dipping. A simple green salad with a light vinaigrette also makes an excellent fresh complement. For an extra touch, garnish individual bowls with fresh parsley, a squeeze of lemon juice, or a dollop of pesto for an added layer of flavor.
Storage & Reheating Tips
This chicken noodle soup is fantastic for meal prepping and storing. Once cooled, transfer any leftovers to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully for up to 3 months. If freezing, I recommend cooking the noodles separately and adding them when reheating, as they can become mushy when thawed. When ready to enjoy, thaw frozen soup in the refrigerator overnight, then gently reheat on the stovetop over medium-low heat, or in the microwave, adding a splash of chicken broth or water if needed to reach your desired consistency. Taste and adjust seasonings as necessary before serving.
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Instant Pot Slow Cooker Chicken Noodle Soup with Spinach
Brandi Crawford
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Equipment
- Instant Pot (or a large slow cooker)
Ingredients(Yields 6 servings)
- 3 cups egg noodles
- 3 chicken drumsticks
- 1 skinless chicken breast
- 3 carrots chopped
- 3 celery stalks chopped
- 4 cups fresh spinach
- ¼ cup sundried-tomatoes (oil-packed, drained and chopped)
- 2-3 garlic cloves minced
- 1 cup yellow onion chopped
- 2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
- 6 cups chicken stock (e.g., Kirkland’s Organic or your preferred brand)
- Salt and freshly ground black pepper to taste
- ½ tablespoon olive oil
Instructions
Instant Pot Instructions
- Turn your Instant Pot to the “Saute” function. Add the olive oil to the inner pot and allow it to heat up until shimmering.
- Once warm, add the minced garlic and chopped onions. Sauté, stirring occasionally, until they become fragrant and translucent, about 2-3 minutes.
- Stir in the chopped carrots, celery, and fresh spinach. Continue to cook for another 2-3 minutes, stirring gently, until the vegetables begin to soften and the spinach has completely wilted down.
- Add the Better Than Bouillon® Reduced Sodium Roasted Chicken Base, chicken stock, chicken drumsticks, and skinless chicken breast to the pot. Stir gently to ensure all ingredients are well combined and the bouillon is dissolved.
- Secure the Instant Pot lid and ensure the venting knob is set to the “Sealing” position. Select “Manual” or “Pressure Cook” (depending on your Instant Pot model) and set the cooking time to 10 minutes on High Pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes (Natural Pressure Release). This helps tenderize the chicken further. Afterward, carefully quick release any remaining pressure by turning the venting knob to “Venting.”
- Open the pot and carefully remove the cooked chicken pieces (drumsticks and breast). Set them aside on a cutting board to cool slightly.
- Return the Instant Pot to the “Saute” function. Add the egg noodles and chopped sundried tomatoes directly into the hot broth. Stir well to combine and prevent sticking. Allow the soup to cook until the noodles are tender, which typically takes 3-5 minutes depending on the noodle type. Keep an eye on the consistency; you may add a little more broth if it becomes too thick.
- While the noodles cook, use two forks to shred the cooled chicken. Once shredded, add the chicken back into the pot with the soup.
- Taste the soup repeatedly and adjust seasoning with salt and freshly ground black pepper as needed until it reaches your perfect flavor balance. Serve hot and enjoy this hearty, homemade comfort food!
Slow Cooker Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and minced garlic. Sauté, stirring occasionally, until fragrant and translucent, about 2-3 minutes.
- Add the chopped carrots, celery, and fresh spinach to the skillet. Cook for another 2-3 minutes, stirring until the vegetables begin to soften and the spinach has wilted.
- Transfer the sautéed vegetables to your slow cooker. Add the Better Than Bouillon® Reduced Sodium Roasted Chicken Base, chicken stock, chicken drumsticks, and skinless chicken breast. Stir gently to combine.
- Cover the slow cooker with its lid and cook on HIGH for 4 hours, or on LOW for 8 hours, until the chicken is thoroughly cooked and incredibly tender, easily shredding with a fork.
- Carefully remove the chicken pieces from the slow cooker and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
- Stir in the egg noodles and chopped sundried tomatoes. Continue to cook on LOW for an additional 30 minutes, or until the noodles are perfectly tender.
- Taste and adjust seasoning with salt and freshly ground black pepper as desired. Serve warm and savor your comforting, slow-cooked hearty meal!
Nutrition Information
Fat: 9g
Carbohydrates: 20g
Protein: 22g
Important Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.