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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This looks amazing! I’d love to swap quinoa for noodles. Would it be best to add cooked quinoa, or could I rinse and add to the soup as it cooks?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Try it with fresh thyme, rosemary and orzo ❣️
I also make my own stock from a chicken that I roast and mostly pick clean except for the wings and little bits of chicken that stick to the bones. If you don’t want to make stock, the Better Than Bouillon is better than canned stock.
I could eat my weight in chicken soup. I also love making chicken noodle soup into avgolemono by tempering in 2 eggs at the end then cooking a few minutes.
I made this as written tonight. It was good, but I think next time I think I’ll use chicken thighs instead of breasts, add more broth, and use shorter noodles.
Thanks for sharing!
This soup is very good! I believe this is the best homemade chicken noodle soup! The only change I made was I added 2 more cups of chicken broth and 1 chicken bouillon. Otherwise I followed the recipe! The chicken was tender and it was just very flavorful! I am currently sick with a cold and this hit the spot! Thank you for sharing this recipe! I can’t wait to see more pressure cooker recipes from you!
I saw you this morning on the Today show!
Thanks, Jennifer!
My husband and daughter loved it. I substituted thighs for breasts and it gave it a little more flavor. Do NOT omit the lemon juice, it makes a huge difference. I think that’s part of what makes it better than other chicken noodle soups.
I used gluten free pasta when I made it for a friend with the flu. Now she and her husband make it all the time.
Great recipe!!
Delicious! I added bouillon for extra flavor & spoon of butter for sautéing the veggies. Would have liked more broth, would add a cup of extra water next time.
Sounds yummy!
Made this tonight and was very impressed!
Great!
Has anyone tried doubling the recipe?
Best i ever had. Apologies to my mother in law and wife.
This was a hit in our house last night! It is a keeper and plan to make it again. It is kid-approved (they asked for seconds) so thank so much for putting this together and posting!
Made this three times now, so i’m obviously a fan! I’ve created it with regular chicken breasts, ones with bone, and frozen chicken. I definitely increase the broth to water ratio if not using chicken with bones, since it doesnt get as flavorful by itself.
Thank you for sharing your recipe and tips at the end!
Great modifications!
Best soup I’ve ever had.
So good I felt confident enough to give to a friend who had surgery. She loved it too
That’s great!
Another excellent recipe. Tastes like grandma’s chicken soup! I used the white meat from a rotisserie chicken to save even more time. It was delicious and a perfect comfort food. Thank you for sharing your talent with us!
This was a hit at my house. The spaghetti noodles were a great idea! I had to use powdered garlic, celery, and other herbs. I added Trader Joe’s 21 salute seasoning and some Herbs de Provence. It was so flavorful.
That’s great, Michelle!
First time using the fast pot. The chicken soup came out great.
This was simple and delicious!! Next time I will use egg noodles instead of spaghetti noodles per my hubby’s request but this is a keeper recipe. Thanks for sharing it with us all! 🙂
Just got my instant pot. First recipe I made was the chicken soup recipe. Outstanding!
Thank you.I am hooked.
Amazing! Let us know when you try other ones!
Can this be made with frozen chicken breasts? If so would cooking time and/or amount of liquid need to be adjusted? Very excited to make this!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I just posted a comment on the Korean Beef recipe that you have and I realized that I also recently made your Chicken Noodle soup recipe, as well. It was great. When making it next time, I will slice the carrots instead of dicing them and will use a shorter pasta. But the flavour of the soup and the texture of the shredded chicken were excellent! Saving this recipe too and can’t wait to try some of your other ones.
Thanks so much for sharing with us!
I made this tonight (with no-yolk egg noodles instead of spaghetti, because we had them on hand) and it was *so delicious*. The lemon juice (from one whole lemon) really gave it a nice tanginess to go with the savory goodness. Great for fighting this icky sore throat and bronchial nonsense that’s been laying me low, too.
Feel better! Glad our recipe can be of help! 🙂
Can’t wait to try it easy one pot recipe. Chicken soup is always a must as the weather gets cooler.