When the weather turns cold, nothing beats a steaming bowl of homemade soup. This chicken noodle soup has the familiar, comforting base you expect, but I like to boost flavor and texture with extra veggies—specifically fresh spinach and sundried tomatoes. Those two additions keep the soup interesting meal after meal, and they help make it more filling so it satisfies as both lunch and dinner. The recipe below also includes slow-cooker instructions if you prefer a hands-off method.
Calories: 256 Fat: 9g Carbs: 20g Protein: 22g
I updated my usual chicken noodle soup routine by adding more vegetables. Sometimes a plain chicken noodle soup feels a little light, so carrots, celery and a good handful of spinach make it more satisfying. The sundried tomatoes contribute a subtle sweetness and umami note that brightens the broth.
A little personal background: I work in finance now, but earlier in my career I focused on accounting and worked for a large CPA firm. Those early years taught me the value of planning. The firm’s busy season and quarterly deadlines meant long hours for months at a time. Meal planning and batch cooking became a necessity rather than a hobby.
During busy periods I would often work 50–65 hours a week and had little energy left for nightly cooking. To avoid unhealthy takeout and to keep my meals consistent, I learned to prepare several hearty soups at once. Over a two-week break in December I would cook six to eight large batches of soup, freeze them in labeled containers, and then pull one out each Sunday night to thaw for the coming workweek. That simple strategy kept me eating well without extra effort during hectic stretches.
Chicken noodle soup was always a favorite, but I started adding spinach and sundried tomatoes to prevent the flavor from going flat by midweek. The vegetables stay fresh-tasting after reheating and the sundried tomatoes keep each bowl lively. This makes the soup something I genuinely look forward to eating several days in a row.
Instant Pot Slow Cooker Chicken Noodle Soup with Spinach
Author: Brandi Crawford
Instant Pot Slow Cooker Chicken Noodle Soup with Spinach is an easy, healthy pressure-cooker or crockpot recipe that uses a concentrated chicken base for depth of flavor.
Equipment
- Instant Pot or a comparable electric pressure cooker (or a slow cooker if using the crockpot method)
Ingredients
- 3 cups egg noodles
- 3 chicken drumsticks
- 1 skinless chicken breast
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cups fresh spinach
- 1/4 cup sundried tomatoes
- 2–3 garlic cloves, chopped
- 1 cup onion, chopped
- 2 tablespoons concentrated chicken base (such as reduced-sodium roasted chicken base)
- 6 cups chicken stock
- Salt and pepper, to taste
- 1/2 tablespoon olive oil
Instructions
Instant Pot Instructions
- Turn the Instant Pot to the Sauté function and add the olive oil.
- When the pot is hot, add the chopped garlic and onions. Sauté until fragrant and softened.
- Add the carrots, celery and spinach and cook 2–3 minutes until the vegetables soften and the spinach wilts.
- Stir in the concentrated chicken base, pour in the chicken stock, and add the chicken pieces to the pot.
- Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes.
- Allow the pressure to release naturally when the cook time is complete.
- Open the pot and remove the chicken. Set the Instant Pot to Sauté. Add the egg noodles and sundried tomatoes, stirring to combine, and cook until the noodles are tender.
- Shred the cooked chicken and return it to the pot. Taste and season with salt and pepper as needed.
Slow Cooker Instructions
- Heat a skillet over medium-high heat and add the olive oil. Sauté the onions and garlic until fragrant.
- Add the carrots, celery and spinach to the skillet and cook 2–3 minutes until softened and wilted.
- Transfer the sautéed vegetables to the slow cooker. Add the concentrated chicken base, chicken stock and the raw chicken pieces.
- Cover and cook on High for 4 hours or Low for 8 hours.
- Remove the chicken, shred it, then add the shredded chicken back to the slow cooker along with the egg noodles and sundried tomatoes.
- Cook an additional 30 minutes on Low, or until the noodles are tender. Season with salt and pepper to taste.
Nutrition
Calories: 256 kcal per serving
Macros are provided as a courtesy and are approximate. They were originally calculated using a nutrition tool and will vary depending on the exact ingredients and brands you use. For the most accurate information, calculate nutrition using the specific products you choose.
If you’re prepping soup for the week, this recipe freezes well. Store cooled portions in airtight containers, label them with the date and type, and pull one from the freezer to thaw on Sunday nights. The spinach and sundried tomatoes help the soup stay vibrant even after reheating, so you can enjoy consistent flavor throughout the week without extra effort.
Tried this recipe? If you make it, share a photo on social media and tag the original account to let the author know how it turned out.
