Instant Pot Chicken Noodle Soup

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Chicken Noodle Soup is a comforting classic! Perfect for colder weather. This Instant Pot Chicken Noodle Soup lets you have a warm bowl in a fraction of the time. All the flavor and comfort of a soup that has been slow cooking all day long.

Instant Pot Chicken Noodle Soup with text

There are few things more comforting than Chicken Noodle Soup. You can also use your crockpot to make this Slow Cooker Chicken Noodle Soup.

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Ingredients You'll Need
Recipe FAQs
Experiment with different spices!
New to the Instant Pot?
Recipe
Reviews

Ingredients You'll Need

Mirepoix! - Carrot, celery, and onion. A great base for almost any soup
Garlic and Spices - I like Rosemary, Thyme, Bay Leaves, and Salt & Pepper, of course.
Chicken Stock - Chicken broth is also okay, but I prefer stock.
Chicken Breasts
Egg Noodles
Fresh Lemon Juice and Fresh Parsley - To add at the end for an added brightness and freshness.

Recipe FAQs

Can I use a different pasta instead of egg noodles?

Yes! Egg Noodles are the classic choice for this soup, but you can use a different pasta of your choice. The cook time may differ, so adjust accordingly.

Can the soup be made in advance?

Absolutely you can follow the recipe as-is or hold off on the egg noodles. If the noodles sit in the soup, they'll soak up the broth and get soft and mushy. Instead, boil and drain them separately. When you're ready to eat, put some cooked noodles in the bottom of your bowl and ladle the soup on top.

Can it be frozen?

Yep! Again, keep the noodles out of it and just freeze the veggie/chicken soup. When you're defrosting the soup, boil up some noodles and then combine.

Experiment with different spices!

Feel free to add different dried spices of your choice. Thyme, Rosemary, and Bay Leaves are my favorite combo but go ahead and try adding some other dried herbs of your choice!

Bowl of chicken noodle soup made in an instant pot pressure cooker

New to the Instant Pot?

Using a pressure cooker for the first time can be intimidating. I recommend first doing a ‘water test’ to learn how it works and what to expect during the pressure cooking process.

Here is a great step by step. The ‘test’ does not make your Instant Pot work better, but it will allow you to get comfortable before actual food and ingredients are involved.

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Recipe

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5 from 1 review

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 70 minutes
Yield: 6 servings
Category: Instant Pot, Main Dish
Method: Pressure Cooker
Cuisine: American

Ingredients

1 tablespoon olive oil
1 small to medium yellow onion, diced
3 medium carrots, peeled and diced or sliced into rounds
3 stalks celery, diced or sliced into half moons
2 teaspooos minced garlic
8 cups chicken stock, or broth
2 large boneless, skinless chicken breasts, about 1.5 lbs
2 dried bay leaves
1 ½ teaspoons dried thyme
1 ½ teaspoons dried rosemary
8 ounces egg noodles
½ lemon, juiced
3 tablespoons chopped fresh parsley
salt and pepper

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Instructions

Sauté the Mirepoix. Heat the olive oil in the Instant Pot using the Sauté function. Add the onion, celery, carrots, and a heavy pinch of salt and pepper to taste. Cook, stirring occasionally until the veggies are starting to soften (about 5 minutes).
Add spices, chicken, and stock. Add the garlic, thyme, rosemary, and bay leaves. Stir and cook for 1 minute more. Add the chicken stock (scraping any bits off the bottom), then add the chicken breasts. Add a final pinch of salt and pepper.
Pressure Cook. Close the lid on the Instant Pot and set vale to sealing. Cook for 10 minutes on Manual High Pressure.
Release Pressure. When the IP is done cooking, allow the pressure to release naturally for 10 minutes then quick release any remaining pressure.
Shred Chicken and Cook Noodles. Remove the lid, and remove the chicken breasts to a plate. Turn the IP back to Sauté, and bring the soup to a simmer. Add in the egg noodles and cook on a simmer/low boil until the noodles are tender. About 5-6 minutes. Meanwhile, shred the chicken breasts with two forks.
Add Remaining Ingredients. Stir back in the shredded chicken, the fresh parsley, and lemon juice. Taste and adjust seasoning if needed.
Serve and Enjoy!

Notes

To Make Ahead: Don't add the egg noodles. If the noodles sit in the soup, they'll soak up the broth and get soft and mushy. Instead, boil and drain them separately. When you're ready to eat, put some cooked noodles in the bottom of your bowl and ladle the soup on top.
To Freeze: Keep the noodles out of it and just freeze the veggie/chicken soup. When you're defrosting the soup, boil up some noodles and then combine.