Instant Pot Chicken Noodle Soup
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The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
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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.
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What if I use rotisserie chicken?
Delicious! I did not have rosemary, but this still turned out great. I followed the comments and did 4 cups water and 4 cups broth. To make the broth a little richer I added a little ghee for that creamy mouth feel. Great recipe!
Great, classic recipe. Love that it uses thighs rather than breasts- so much flavor in that cut.
One suggestion- please add the 4 cups of water to the ingredients list. It’s too easy to miss and an easy fix for folks reading a bit too fast… (especially since the ingredients list ask for “4 cups broth” but the directions only say “add broth” and but then go on to say add “4 cups” water. Too easy to assume the 4 cups is referring to the broth if not reading carefully enough).
Best chicken noodle soup ever! The lemon at the end is magic!
Delicious. Had some fresh lemon thyme and added that too. Will be making this again.
Great recipe!! Very happy with results !!! Thank you for sharing !!!
This is my go-to recipe for weeknight chicken soup. I’m making it tonight because it’s finally feeling like fall and I’m ready to put soups back in the rotation.
Thank you so much for this recipe! I had begun to feel kind of ho-hum about chicken noodle soup over the years, as so many versions just seemed rather insipid. Although I make lots of soups, I never have made a chicken noodle soup, as I didn’t want to deal with a carcass, and I was afraid of cutting corners and ending up with just the same kind of insipid flavoured watery broth creation I was running from. This recipe is so easy, yet I can’t believe the rich flavour it yields. The lemon is an absolutely necessity and should not be skipped. It made such a difference! A few subtle tweaks to my own seasoning preference at the end (and, honestly, I added very little since it was near-perfect) and I was in heaven. I haven’t even finished the one pot yet and I’m already planning to make it again next week.
Thanks so much for this recipe! I recently discovered it and have already made it three times. So easy and everyone loves it.
I loved this recipe! Very flavourful. I used 2 chicken breasts instead of thighs as I prefer white meat and it was very tender. The family enjoyed it!
What brand of egg noodles are the best?!
This recipe is absolutely perfect as is! Thank you! I have made chicken soup from scratch for many years. Mine emphasizes dill. But, I love the rosemary and thyme. In fact, as I do with all spices, I upped the amounts of those. But, this recipe was stellar! Thank you!
how can you make this with frozen chicken thighs?
Great recipe!! Maybe wait to add noodles until serving – make them separate. But everyone loves this recipe. I double It then save it – freezes well too!!
Fabulous, but needed more broth I’ll increase to next go round!!
My family is in love with this recipe ! It is easy to follow and very delicious . I love all your recipes !
This soup was excellent and the recipe easy to follow. I used chicken legs and my only change was to add 2 more cups of chicken broth, we like more broth than noodles, and a can of Green Giant sweet corn, liquid and all after cooking noodles and adding parsley. It was a definite success. I made the soup in my 6qt instant pot ultra.
Just made this on a cold day & having a cold. Perfect. I did cook the noodles separate in chicken broth, as I find they suck up all the soup. Broth back in soup. Very Good! Thank you.
Question:
Am I supposed to 4 cups chicken broth and 4 cups water?
I only added chickeb broth.
Glad I’m not the only one wondering this.
Love this recipe! The lemon juice is like a secret ingredient that takes it to another level for me! I found it too watery with 4 cups of water so all broth here too!