Instant Pot Chicken Noodle Soup (2024)

Make this hearty and soul-warming Chicken Noodle Soup in just a few minutes using your Instant Pot! There is nothing like a steaming bowl of tender chicken strips, egg noodles, and hearty veggies in a flavorful broth to keep your whole family warm and toasty on a cold winter night!

The air has gone chilly and will soon turn frosty- which means soup season is upon us! And what better way to kick it off than with a bowl of classic, homemade Chicken Noodle Soup made from scratch? This soup has always been our go-to recipe when we need a restorative broth when feeling under the weather, as a “pick-me-up” soul-food when in need of comfort, and, of course, to instantly ward off the numbing coldness that winter brings. And if you love easy IP chicken recipes like I do, you’ll want to try my sweet friend Chandice’s Mississippi Chicken Instant Pot dinner!

Super Easy Chicken Noodle Soup from Scratch

Sometimes just the thought of how long it would take to make a delicious chicken noodle soup from scratch can make us consider those sodium-rich packed instant noodles instead. I get it, when you are not feeling well or need something to warm you up quickly, standing in front of the stove is not what you need. While I am not one to judge, I certainly am not a fan. At least not when I discovered that I can make a comforting bowl of chicken noodle soup using fresh ingredients at home in a fraction of the time using my trusted kitchen partner- my Instant Pot!

Why This Recipe Works

Using an instant pot significantly cuts the cooking time but still delivers that ‘boiled-for-hours’ deliciousness that we all crave! Instant pot recipes for the win!
Just one pot to clean makes a busy mama happy!
Clean your fridge up and use your leftover veggies to amp up the flavor and nutrition!
This instant pot chicken noodle soup recipe is not only full-on flavorful; it is also packed with nutritional benefits!

Ingredients NeededTo Make Instant Pot Chicken Noodle Soup

Chicken breasts
Chicken broth (if you are concerned about sodium, you can use low sodium)
Onion
Carrots
Celery
Garlic
Bay leaf
Fresh parsley
Salted butter
Chicken bouillon powder
Thyme
Salt (to preference)
Pepper
Egg noodles

Instant pot
Garlic press

How to make the Best Chicken Noodle Soup using Instant Pot

Mix all the ingredients in the pot except for the noodles.
Pressure cook for 12 minutes. Once done, you can do either a natural or quick release.
Use tongs to remove the chicken from the pot and place it on a chopping board to rest.
Add the noodles and press the sauté function. (you will leave the lid off and stir occasionally)
Cook noodles for around 5 minutes or until al dente.
While the noodles are cooking, shred chicken into bite-sized strips. Add them into the soup mixture.
Remove bay leaves and serve!

Helpful tips for you!

Cooking time for noodles depends on the type and brand you are using. I recommend following the instructions written on the package for best results.
Turn the heat off once the noodles are supple but still have a firm bite in them, though. Remember that they will continue to cook even when in the bowl.
If you are making this Instant Pot Chicken Noodle Soup ahead, do not add the noodles yet as they will absorb the flavorful chicken broth and will make them soggy. Just cook them a few minutes before mealtime starts.

Storage Instructions:

The soup may be kept in the fridge in an airtight container for up to 3 days or in the freezer for up to 6 months.I like to store it in smaller airtight containers that are easy to reheat.

Frequently Asked Questionsfor Instant Pot Chicken Noodle Soup

Can I use frozen chicken?

Yes, increase the cooking time to 15 minutes. If you want to double-check that your chicken is fully cooked, the internal temperature of cooked chicken should be at least 165 degrees F.

Could I use a whole chicken or other chicken pieces besides chicken breast?

Feel free to use a whole chicken or whatever pieces you like. You will want to cook the whole chicken for 6 minutes per pound.

INGREDIENTS

2 pounds chicken breast
8 cups chicken broth, low sodium if you perfer
1 large onion diced
1 cup carrots, sliced
1 cup celery, sliced
2 cloves garlic, pressed
1 piece bay leaf
½ cup fresh parsley, chopped
1 Tablespoon butter, salted
2 Tablespoons chicken bouillon powder
1 teaspoon dry thyme
2 teaspoons salt, if you prefer less salt, only use one tsp
1 teaspoon pepper
6 ounces egg noodles, about 2 cups

INSTRUCTIONS

Put the chicken, broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the pot. (everything but the noodles) Stir to mix.
Set the instant pot to pressure cook for 12 minutes.
When cooking time is over you may use the quick release or natural release.
Remove the chicken from the pot. Place it on a clean cutting board and allow it to rest for a few minutes.
While the chicken is resting, add the egg noodles to the instant pot and hit the saute function.
While the noodles are boiling, shred the chicken.
Boil until the noodles are just turning soft. (it will probably take no more than 5 minutes)
Add the shredded chicken back to the pot.
Remove the bay leaf before serving.

NOTES

*This recipe uses an 8qt Instant Pot.

* If you have any issues with sodium, you can use low sodium broth and only 1 tsp of salt in the recipe, instead. I love it the way it is – but I am a fan of saltiness, but you should season to preference! 🙂

NUTRITION

Calories: 319kcalCarbohydrates: 25gProtein: 38gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 121mgSodium: 2535mgPotassium: 1038mgFiber: 2gSugar: 2gVitamin A: 4153IUVitamin C: 33mgCalcium: 68mgIron: 2mg

Course Soup

Cuisine American

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