This Instant Pot Chinese Chicken Noodle Soup has all the comfort of a classic chicken soup but with an Asian flare! Complete with healing ginger, garlic and a splash of soy sauce, this recipe is sure to renew any heartache, bellyache or cold.
- 1 Whole Chicken or 4 Bone in Skin On Breasts and 6-8 Wings
- 1 Onion (Washed and NOT peeled)
- 2 Whole Carrots, peeled
- 2 Celery Stalks, Washed
- Salt (to taste)
- 14–16 cups Water
- 1 2-inch piece of ginger, sliced
- 4 garlic cloves, minced
- 3 green onions, thinly sliced (reserve 1 for soup add-ins)
- 2 tbsp soy sauce or tamari
- 2 tbsp Shaoxing Wine
- 1 tsp sesame oil
- A package of Cantonese Noodles or Wonton Noodles. Low Mein Noodles will work in a pinch
- Place chicken, onions, carrots and celery into your Instant Pot with a big pinch of salt.
- Seal the Instant Pot and set it to “Manual” for 75 minutes.
- In the meantime, add sesame seed oil, wine, soy sauce, ginger, garlic, onions and scallions into a pot and allow to sweat for 10 minutes. No need to sautee to develop the color, just cook it long enough for the aromatics to develop and the flavors to fill up the room.
- Prepare the noodles according to package instructions.
- Once the Instant Pot timer is done, release the pressure of the pot.
- Remove the meat and vegetables from the broth with a spider or a slotted spoon.
- Add in the ginger and garlic mixture into the soup and taste for seasoning. Adjust for seasoning.
- Shred the chicken with your hands or gloves. If using chicken wings serve them in the soup or take off the meat off the bones.
- Assemble the soup with the noodles, broth and chicken. Feel free to toss the veggies from the soup into bowls as well.
- Time Saver: In a pinch you can always use some good store-bought chicken broth and just use some shredded chicken that you happen to have leftover. Or just boil some bone in breasts in your chicken stock or broth! I have done this many times and truth be told it was still ridiculously delicious! I do love that fat from the wings though to really help with the cold curing 🙂
- Add-Ins: If adding veggies and they require cooking, just cook them in the before cooking the noodles in the same pasta water. Only instead of straining the water, just use a spider to remove the veggies and reserve them. Then cook the noodles last.
- Asparagus: Cute them up, boil them for just 1-2 minutes and serve them inside the soup
- Zucchini: Cut into thin rounds and just add them right into the bowls. I love giving them that crunch.
- Baby Bok Choy: That is my favorite in this soup! Just do as you did with the asparagus and boil it for 1-2 minutes.
- Broccoli: Same as the others…boil quickly and add to the soup
- Prep Time: 10 min
- Cook Time: 75 min
- Category: soup
Keywords: soup, Asian soup, chicken soup, noodle soup, Chinese soup