Instant Pot Chicken Noodle Soup
This post may contain affiliate links. Please see our privacy policy for details.
The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
Featured Comment
Rain or shine, cold or flu, chicken noodle soup is always a good idea. It’s cozy, it’s hearty, and it’s packed with tender chunks of chicken and egg noodles with all the veggies swimming in a perfectly soothing chicken-infused broth thanks to your pressure cooker.
reasons to make chicken noodle soup in the instant pot
- Pressure cooker takes care of it all
- That means less fuss and less babysitting, saving you time and dirty dishes
- Cooks on high pressure for only 10 minutes
- Tastes as though its been simmering for hours on end
- Perfect to bring to family and friends feeling under the weather, with a new baby or recovering from surgery
- So so good paired with crusty bread or my favorite dinner rolls
tips and tricks for success
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the broth and soaking in all the flavors.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
- Freeze without the noodles. Chicken noodle soup is a great recipe to freeze to have on hand for future cold weather meals or when you’re feeling under the weather. Freeze in airtight, resealable freezer bags in individual servings without the noodles (they soak up a lot of liquid causing them to fall apart). Label, date and freeze up to 3 months.
what to serve with chicken noodle soup
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Chicken Noodle Soup: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! Increase the cook time to 12 minutes (instead of 10).
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
We have had great success halving the recipe completely (cutting down every ingredient by 1/2) and setting the time to 8 minutes (instead of 10) in the Instant Pot.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken broth
- 1 sprig fresh rosemary
- 2 bay leaves
- 8 ounces wide egg noodles
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Remove chicken from the Instant Pot® and shred, using two forks.
- Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Just made this for dinner tonight as I had some boneless skinless thighs I needed to use. This was so yummy! I just added some baby spinach at the end as I needed to use that up too! The whole family loved it!
My family loved it! Took me longer than 45 minutes, I’m still learning how to use the instant pot .
I’ve made this many times. There are probably some things I would do to create some more depth of flavor but I’m usually making this when I’m running out of time to make a fresh meal and it tastes good and is easy to make, makes great leftovers. Just as a personal preference, I like to cook the noodles in the instant pot per the recipe (or add cooked noodles I might already have on hand), and then store any unused noodles separately for leftovers so that they don’t expand too much in the fridge.
Love, love, love! I’ve made this 3 times now – I always add diced japeno for a kick. But if I were to put baby potatoes and cabbage in this (on hand right now) do you think it would work?
Made this last night – added a little extra garlic and about 1-1.5 tsp of tumeric. Would probably add a bit of ginger too next time. Simple and incredible.
OMG! So good! The only thing I changed was I boiled the chicken in broth instead of water, then added the water later where you’d add broth in the recipe. Just switched them around.
Love this soup!!!
If you don’t have a pressure cooker, would you cook this on the stove top or slow cooker? Sandy
This is a great recipe. I can have homemade chicken soup faster than the time it takes to go to the store and buy crappy canned soup as I tend to have mirepoix ingredients on hand.
Zest the lemon before squeezing the juice. If you like ginger it’s a fantastic addition grated into the pot. It helps settle the stomach though if that’s an issue you might want to skip the lemon.
Any tips for making this in a crock pot? I don’t own an instant pot.
This looks so yummy and I can’t wait to make it when we aren’t in the 100’s. It’s almost October! When will it end?
Can I make this soup on the stovetop or in a slow cooker?
Is there a Crockpot equivalent?
Absolutely delicious! I’m under the weather and this was just what I needed. I will be eating it for days. 🙂
I have made this recipe many times and love it!
It unfortunately my instapot is not working correctly
Could you give me some tips for on the stove
Hands down best chicken soup ever! I love the fresh lemon juice added at the end. Such a nice addition! I put some in mason jars and keep in the freezer for when we need a warm, comforting, immune boosting meal! Thank you so much for this amazing recipe!
This recipe makes the very best chicken noodle soup. My husband (who claimed he doesn’t like chicken noodle soup) called me to say this soup was “Damn Delicious”. Perfect blend of spices & herbs with a squeeze of lemon brightness.
It is flu season in Ohio so I’m making a pot to deliver to some ailing family members today. Best thing to soothe a respiratory illness!
This is so good. We got fever and colds in September and I wanted chicken soup. The lemon juice really takes it up to zesty. I didn’t have celery but added cabbage and corn for more veggies. All the kids liked it, too. Thanks!
This is my favorite Instant Pot chicken noodle soup recipe.
Super comforting and delicious. Lemon and salt/pepper to taste at the end is key. Made this twice in a month and going to keep it in the rotation.
I’ve made this a bunch of times – it’s wonderful – and so easy during the week. The only thing I’ve changed is to use 8 cups low sodium chicken stock instead of 4 cups stock/broth plus 4 cups water. For me it’s a little too bland with the water but that’s just me (and my family and friends who’ve also made this). Making this again tonight.
This is my go-to chicken soup for cold nights. I make it on Sunday night and eat for lunch throughout the week. It is delicious! I use frozen chicken and use poultry seasoning as well.