Chicken noodle soup is one of the most asked for dinner at my home. I always make the noodles separately and let each family member add as many noodles as they like to their bowl. Chicken noodle soup is one of those ” blank canvas” dishes where you can get creative with the flavors. This lemon basil chicken noodle soup is refreshing and bright and a great way to warm up on a cold day.
Every summer, I grow herbs in pots outside. This is the first year that I remembered to bring my herbs inside before it got cold. Now I have all of my beautiful herbs displayed in my kitchen looking at me, just begging to be put into cold-weather comfort foods.
I frequently buy a rotisserie chicken from my local Sam’s club, and chicken noodle soup is usually the round-two recipe I make. Chicken noodle soup is the dinner that my entire family agrees on. I always make the noodles separately and add them to the soup as we eat it. Everyone in my house prefers a different amount of noodles in their bowl, plus, I like my noodles al dente.
I make this soup in my Instant Pot. Check out my tips on how to make delicious soups in your Instant Pot. I will include instructions for making this soup with a leftover rotisserie chicken AND how to make this soup easily using frozen chicken breasts, no defrosting needed.
Here is what you need to make this delicious soup
1 tablespoon olive oil
1 small onion
2 stalks of chopped celery
8 basil leaves
2 tablespoons lemon juice
1 leftover rotisserie chicken carcus with chicken OR 2 large frozen chicken breasts
32 ounces of water if you’re using a leftover chicken OR 32 ounces of chicken broth if you’re using frozen chicken breasts
1 pound of whole wheat rotini
An Instant Pot
This meal is so easy, so simple, and so delicious! I really enjoyed the aroma of basil when I opened up my Instant Pot. One of the amazing things about cooking soup in an Instant Pot is that this magical machine cooks soup in minutes, but it tastes like it has been simmering all day.
All you need to do is:
Add the olive oil, chicken, vegetables, lemon juice, basil, and water into your instant pot.
Pressure cook for 15 minutes.
Cook the noodles according to the instructions on the box.
Remove Instant Pot lid. Use a straining spoon to remove the chicken bones and skin. Leave the chicken meat in the soup.
Spoon noodles into each bowl. Ladle soup into each bowl.
Instant Pot Lemon Basil Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 carrots peeled and chopped
- 2 celery stalks trimmed and chopped
- 8 fresh basil leaves
- 3 tablespoons lemon juice
- 1 leftover rotisserie chicken You can sub 2 chicken breasts
- 32 ounces water Use chicken broth if you are making the soup with chicken breasts
Add olive oil, onion, celery, carrots, chicken, basil, lemon juice, and water to your instant pot's inner pot.
Close instant pot and secure lid
Cook on high pressure for 15 minutes
While the soup is cooking, cook noodles on the stove and drain.
Let pressure naturally release
Remove chicken bones and skin from the soup. Remove the bones and skin using a draining spoon to scoop the bones out.
Add noodles to each bowl as you serve the soup.
This soup is so bright and comforting. I have a few more variations for chicken noodle soup I want to make. Tag me on Instagram or Pinterest if you make this soup!