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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My toddler has been sick for a few days, so I made this last night to hopefully get her better, and hopefully keep us well! And it turned out perfect! I added about 2 extra cups of broth, since I think I actually had about 10 oz of noodles, but it was so good! Plus, extra broth & noodles means more soup, so who wouldn’t want that? I’ll be eating the leftovers for lunch today, and definitely saving this recipe to cook again.
First time using my new hot pot.
Absolutely delicious chicken noodle soup
First time using my new instant pot I got for Christmas.
Thank you.
Valerie
Thank you for this recipe, Chungah!
Rosemary is the star of this recipe. An entire sprig (plus dried!) is a bold choice, and I love bold choices. Your soup will have a distinct rosemary fragrance to it. Reduce or omit the sprig of rosemary for a less fragrant soup.
YOU NEED 8 CUPS OF LIQUID. 4 cups of broth and 4 cups of water. This is to account for boiling the noodles at the end. I used all chicken broth which made for a very rich soup, I think half broth and half water (per the recipe) would be just fine. (Chungah: consider adding the water to the ingredients list, I nearly missed it.)
The rules of soup apply: remove the rosemary stalk and bay leaves before serving. Skim fat off the top of the soup when boiling the noodles. (Trimming the fat off the chicken thighs helps a ton, too.)
An entire lemon’s juice ended up being too acidic/lemony for my tastes. Add lemon to your taste.
Vegetables will be mushy. Kind of hard to avoid with instant pot. Still tastes great, and some people prefer that anyways. If you want less mushy vegetables, cook the noodles separately (but reduce the overall liquid in the soup to 4-6 cups).
Love the choice of chicken thighs. They just add so much flavor to the soup; Chicken breasts should work just as well at the same cooking time.
Home sick this week and my boyfriend bought me my first Instant Pot – this was my very first recipe I tried with it! OMG – amazing! So easy, delicious, and healthy. Only substitution I made was adding extra low-sodium chicken broth. I’m not a big fan of cooking as I get frustrated when something does not come out perfect, but this will give me the courage to try so much and enjoy it! Thank you 🙂
This really was damn delicious! I used all chicken broth, no water and added a tablespoon of chicken bouillon, cut up two small potatoes and added them, but basically I followed your recipe and it was a hit. We all loved it, we have plenty for tomorrow and I will be making this again.
This ends up being delicious, good on its own or in tortillas, but burns in the instant pot every time. Have made it 3 times now and it burned each time, even on the last attempt with double the liquids from the recipe. I’d imagine it would cook well in a skillet or dutch oven on the stovetop.
So good! The modifications I made were that I seared the chicken thighs in olive oil, salt and pepper, no water only 8 cups chicken broth and a tsp of better than bouillon paste, and along with the dry rosemary and thyme I added a tbsp of turmeric. I almost chose not to add the lemon juice but am SO glad I decided to…that took it to another level of goodness! Thank you for sharing this recipe!
I really loved the soup before I added the lemon juice at the end. I thought it threw the savory taste off. I will definitely make it again, but skip the lemon juice.
So good ! I added one potato and from reading the comments 4 cups of chicken broth (2 boxes) No water.
I made this soup and it was delicious. The only thing I would do is add more garlic and then it will be super medicinal.
Are you adding raw chicken into to the pot? How long did it take for your instant pop to finish the preheating cycle?
Yes, raw chicken. The instant pot will cook it just fine in 10 minutes. With 8 cups of liquid it will take a little while to come up to pressure. I’d say at least 10 minutes.
I am now making this my go-to chicken soup! It’s simple yet so delicious! I add 1/2 a turnip in cut up in little cubes, love it! Thank you for this fantastic easy recipe!
So incredibly good! I altered recipe slightly, used 8 cups chicken broth (instead of 4 broth; 4 water), added a Trader Joe’s concentrate chicken broth and potatoes. Just because I really like potatoes. Can’t get enough, so full but I’m about to get a second bowl, thanks for sharing!
This is easy to make and very tasty. I made only a few changes. I used chicken thighs and seared them in IP prior to sautéing the vegetables. I also added Better than Bouillon to mixture. Otherwise, I followed recipe directly as suggested. Next time I may try orzo or brown rice. Great recipe!
! am new-ish to the instant pot but want to try this for a neighborhood gathering. If i am doubling the recipe, how would this affect the cooking times? Thank you!
I’m by no means an expert but I would think it probably wouldn’t matter cooling time wise but your limitation would be how much liquid you can use in your instant pot at a time.
I made this for my sick boyfriend tonight and we both LOVED IT!
I agree with some of the other comments – I will add an additional cup or two of chicken broth next time. I used gluten free (brown rice) noodles. The flavors were really on point. Damn delicious!!
Pretty sure this is one of the best soups I’ve ever made!!
We love hearing that, Megan!
My family loves this recipe and it’s very quick and easy to make, but I use THREE times the amount of broth (12 cups) and honestly it would still be good with FOUR times the amount (16 cups). I think part of the reason it needs so much more broth when I make it is because I use gluten free noodles (Barilla GF rotini works well) and they might soak up more of the broth. Even with regular noodles though I can’t imagine 4 cups being enough broth. Just wanted to post in case this helps anyone with the recipe. With the right amount of broth it’s delicious!
Sorry just realized it says 4 cups of broth and 4 cups of water (total 8 cups of liquid). It needs more like 12-16 cups of liquid and I think it would be bland with a broth/water mix, but 12 cups of broth with no water works great.
This recipe was so good! I made it with cabbage instead of noodles. My family said it was their favorite chicken soup recipe I’ve ever made!
How much cabbage did you add? That’s sounds liked a great alternative.
When do you add the spaghetti? I am guessing you cook it in the instapot with the chicken?
Hi Denise! The spaghetti is added in step #3:
3. 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.