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Asian Chicken Noodle Soup

A comforting Instant Pot soup featuring rotisserie chicken, vibrant vegetables, and rice noodles, perfect for busy families and cold weather.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil Adds richness and helps sauté the vegetables.
  • 1 medium yellow onion Provides a natural sweetness and depth of flavor.
  • 1 medium red bell pepper Adds color and a hint of sweetness to the dish.
  • 2 medium carrots Introduces a refreshing crunch and natural sweetness.
  • 2 cloves garlic Enhances flavor with its aromatic qualities.
  • 1 tablespoon curry powder Provides warm, robust flavor and a hint of spice.
  • 1/2 teaspoon red pepper flakes Adds a touch of heat to the soup.
  • 1 tablespoon lime juice Brightens the dish with its zesty flavor.
  • 4 cups chicken broth Forms the savory base for the soup.
  • 2 cups rotisserie chicken, shredded Provides a quick protein source without cooking from scratch.
  • 1 teaspoon salt Essential for enhancing the overall flavors.
  • 1/2 teaspoon pepper Essential for enhancing the overall flavors.
  • 8 ounces Asian rice noodles Offers a satisfying texture and absorbs the broth well.
  • 1/4 cup fresh cilantro, chopped Adds a burst of freshness as a garnish.
  • 1/4 cup green onion, sliced Brings a mild onion flavor and color as a topping.

Method
 

Preparation
  1. Heat the oil in the Instant Pot by clicking Saute and waiting until it reads HOT, then add olive oil.
  2. Once the olive oil starts to shimmer, add onion, red bell pepper, carrots, garlic, curry powder, red pepper flakes, salt, and pepper. Cook for 2-3 minutes.
  3. Add chicken broth, lime juice, and shredded chicken.
Cooking
  1. Close and lock the lid, point the valve to Sealing, and pressure cook for 5 minutes. Let it naturally release pressure for 10 minutes.
  2. Prepare the rice noodles according to the package instructions.
  3. Open the Instant Pot carefully, press Saute, and add rice noodles to the Instant Pot.
  4. Cook for an additional 10 minutes on Saute to heat the noodles.
Serving
  1. Serve garnished with green onions and cilantro.

Notes

This soup is great for meal prepping and can be stored in the refrigerator for up to 4 days. Freeze in individual portions for convenience, and consume within 2-3 months.