Straight from Heaven Soup is a surprisingly good soup that is made in your Instant Pot or Crockpot. It’s got the most heavenly broth with thick egg noodles, moist chunks of chicken and vegetables.
Straight from Heaven Soup
I served this to a friend, my parents, my husband and kids and their reaction was all the same. They couldn’t believe how delicious this soup was! They were expecting a boring chicken noodle soup but were surprised at how much flavor this soup had. The secret is the lemon zest! It brightens the flavor so much you’ll be shocked. The other secret is using the thick, homestyle frozen egg noodles that seem like they are homemade! I want you to try this soup out because I think you’ll reeeeeally love it!
- Olive oil–or canola oil
- Diced onion–yellow or white onion
- Garlic cloves–I used fresh peeled garlic (I buy in a big bag from Sam’s Club and keep it in my freezer) and use a garlic press*.
- Chicken broth–or water and Better than Bouillon Chicken Base
- Boneless skinless chicken thighs–or breasts
- Kosher salt
- Bay leaf–fresh or dried
- Dried parsley
- Dried thyme
- Dried oregano
- Dried basil
- Frozen egg noodles–I used the Grandma’s brand. You can also use Reames brand. Look for these noodles by the frozen breads. For this recipe you’ll use half a package. Just do your best to break the brick of frozen noodles in half.
- Fresh lemon juice
- Lemon zest–I used a small grater to grate the lemon peel*. Try to only get the yellow part of the peel. The white part is very bitter.
Instant Pot Steps
Turn Instant Pot to saute setting. When display says HOT add in the olive oil and onion. Saute for 3 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so nothing is sticking.
Add in the chicken, salt, pepper, bay leaf, parsley, thyme, oregano and basil. Peel apart the noodles as best as you can and add them into the pot along with the celery and carrots.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. (If you don’t have a soup button just use pressure cook button). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
Move chicken out of the pot and chop. Add it back into the pot.
Stir in the lemon juice and lemon zest.
Ladle into bowls and serve.
- Serve with fresh French Bread.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 3 quart pot. You can 1.5 times the recipe in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- If you can’t find frozen egg noodles then you can cook another type of pasta on the stove top and add the pasta in after the pressure cook time is up.
- One thing I like to do is buy a big bag of lemons from Costco and juice them* all and freeze into ice cube trays*. Then I always have fresh lemon juice ready to go. Before I juice the lemons I zest them* and save all the lemon zest in a ziploc bag in my freezer. This comes in handy for recipes like this one.
- Other recipes you can make with frozen egg noodles are Instant Pot Beef And Noodles and Instant Pot Chicken Slop.
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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Straight from Heaven Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- 1 Tbsp olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 5 cups chicken broth
- 1 1/2 pounds boneless skinless chicken thighs
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1 bay leaf
- 1 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp oregano
- 1/4 tsp basil
- 8 ounces frozen egg noodles (I used the Grandma’s brand)
- 2 ribs of celery, sliced
- 4 carrots, peeled and sliced
- 3 Tbsp fresh lemon juice
- 2 1/2 tsp lemon zest
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil and onion. Saute for 3 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so nothing is sticking.
- Add in the chicken, salt, pepper, bay leaf, parsley, thyme, oregano and basil. Peel apart the noodles as best as you can and add them into the pot along with the celery and carrots.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Move chicken out of the pot and chop. Add it back into the pot.
- Stir in the lemon juice and lemon zest.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat oil in a pan and add in the onions. Saute for 3 minutes. Add in the garlic and saute for 30 seconds. Add onions and garlic into slow cooker.
- Add in the broth, chicken, salt, pepper, bay leaf, parsley, thyme, oregano and basil. Peel apart the noodles as best as you can and add them into the crockpot along with the celery and carrots.
- Cover and cook on low for 6 hours. Discard the bay leaf.
- Move chicken out of the slow cooker and chop. Add it back into the slow cooker.
- Stir in the lemon juice and lemon zest.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
3/4/23 – Made this using my 6 quart IP Duo. This was an easy recipe and turned out very good!. The chicken thighs were tender & sheddable. Egg noodles held up well. The lemon zest and lemon juice gave it a lighter taste profile but we all preferred the more traditional chicken soup profile. I will definitely make this again leaving out the lemon seasoning. While this is not as good as making traditional chicken noodle soup starting with a whole cut up chicken, it sure is easier & quicker which is why it will be a soup we have pretty often. Makes enough for 6 servings.
I am so thankful for Karen’s recipes as they make cooking interesting & fun. I look forward to trying new ones.
Thanks so much for the 5 stars!!
Jeff Winett says
Straight to Heaven is right! On a cold and rainy night I put my faith into your recipe, to feed us and our best friends for dinner. Normally I test recipes first, before feeding guests. The 4 of us went crazy over this soup. It was so flavorful, and the first time I included aspects of Lemon. LOVED this soup. It was also my first time using frozen Grandma’s Noodles, and I loved how they absorbed some of the broth and became so tender. Adding the frozen noodles directly in the pot allowed them to quickly separate, just from a gentle stir before turning on my Instant Pot. Thank you Karen for all that you share….I think I say that a lot :).
So happy you and your guests were able to enjoy this soup together! We LOVED the lemon too. It was amazing!
Doug Byas says
can you use dry egg noodles in the crockpot?
Yes but I would add them in the last hour of cooking.
Theresa J Rogers says
yes wait until 30 minutes before cook time is finished if added sooner they will be over cooked just mush.
Dennis Putman says
When using a Ninja foodi, what would be soup seating
Just use the pressure cook setting…should be fine!
Barbara McCarthy says
I have never seen frozen noodles in the NYC area- would love to try. An excellent sub is Pappardelle egg noodles. You can buy them in the pasta section (though difficult) or better yet Rana pasta makes them fresh. Rana is a wonderful Italian brand that makes lots of different FRESH pastas. In a blue & yellow bag refrig section of supermarket- usually near dairy. Wegmans also sells fresh pasta. But Rana is best! Cant wait to try this soup- I adore lemons!
Those sound so good! I hope you like the soup Barbara!
Can regular dry noodles (pre-cooked al a dente) be added at the end of the IP cook and just left a short time to retherm? In my part of Canada I’ve never seen frozen egg noodles although we do have dry egg noodles.
I would imagine the dry egg noodles would be okay to use in the slowcooker method or would they disintegrate?
If you can’t find frozen egg noodles then you can cook another type of pasta on the stove top and add the pasta in after the pressure cook time is up.
Of you can add the noodles in when there is 4 minutes left of pressure cooking time. You’ll have to quick release and then add noodles in and bring to pressure again and then let it natural pressure release. It may be easier to cook noodles on the stove.
Thanks Karen! ….. I think I’ll add at the end of cooking and let the soup sit for a few minutes to allow the pasta to absorb some of the flavour.
Jimmie Lindsey says
First off, I am not an Instant Pot fan, purchased 2, returned one & gave the second away. Have been a Crockpot enthusiasts for 50 years! This is a longtime favorite recipe for our family. The frozen eggnoodles make the big difference! Good seasoning blend with the lemon touch helps push it over the top & of course cooked low and slow, Yumm!
Yes this soup is so good! Glad you like it too. Keep up the crockpotting!
Totally awesome soup👍👍⭐️⭐️⭐️⭐️⭐️
Easy delicious thanks for sharing this
Recipe all your recipes are awesome recipes