Enjoy this quick and easy Instant Pot Chicken Noodle Soup in your lunch box, on a cold day or when you’re feeling under the weather. It’s so comforting!
Instant Pot Chicken Noodle Soup
There’s nothing quite as soothing and satisfying as a steaming bowl of homemade chicken noodle soup with egg noodles. It’s the best for warming you up or fighting a cold. Plus, it’s easy to make. This healthy chicken noodle soup recipe is so nourishing, with lots of veggies and over 26 grams of protein. If you need warm school lunch ideas, this soup is perfect for packing in a thermos. For more takes on classic chicken noodles soup, try my Chicken Barley Soup, Turmeric Chicken Noodle Soup, and Chicken and Cavatelli Soup.
Ingredients
- Chicken: Trim the fat off four boneless, skinless chicken thighs or chicken breasts, if you prefer.
- Salt and Pepper for seasoning
- Vegetables: Onion, celery, carrots
- Garlic and Bay Leaves for flavor
- Broth: You’ll need four cups of low-sodium chicken broth or stock.
- Noodles: Measure one cup of uncooked egg noodles.
- Parsley for garnish
How to Make Chicken Noodle Soup in the Instant Pot
- Season the chicken with salt. Then press sauté and add the oil.
- Veggies: Sauté the onion, celery, carrot, and garlic for four to five minutes.
- Remaining Ingredients: Add the chicken, broth, bay leaves, and black pepper to the pot.
- Cook: Cover the Instant Pot and cook on high pressure for 15 minutes. Let the pressure release naturally when finished cooking. If you’re in a hurry, you can do a quick release.
- Shred the Chicken: Discard the bay leaves, transfer the chicken to a plate, and coarsely shred the chicken with two forks.
- Noodles: Add the noodles to the pot with the shredded chicken, and cook for two minutes on high pressure. Do a quick or natural release, and garnish with parsley.
Variations
- Chicken: You can also use bone-in chicken thighs and cook for a couple more minutes. Or substitute boneless, skinless chicken breasts if you prefer white meat and reduce the cooking time by a few minutes.
- Leftover Meat: Use leftover turkey from the holidays or rotisserie chicken with bones.
- Herbs: Swap parsley with chives, rosemary, or oregano.
- Pasta: Sub another type of noodles, like orzo or elbow pasta.
- Low-Carb Soup: Omit the noodles and add more chicken and veggies.
- Gluten-Free Soup: Substitute gluten-free egg noodles.
- No Instant Pot? Follow these directions for chicken noodle soup on the stove.
What to Serve with Chicken Noodle Soup
Chicken noodle soup is a complete meal in a bowl. It’s great served with crackers or bread, and if you want something green to go with it, make a simple romaine salad.
How to Freeze Chicken Noodle Soup
Leftover chicken noodle soup will keep for up to 4 days refrigerated in an airtight container. You can also freeze it for up to 3 months in single-serving containers. Thaw it in the fridge, and microwave or heat it on the stove until warm. The noodles will absorb some of the liquid, so you may need to add more water or broth before reheating or cook the noodles separate.
What gives chicken noodle soup the most flavor?
Bay leaves, salt, pepper, garlic, celery, carrots and onion all flavor classic chicken noodle soup.
Do you precook noodles for chicken noodle soup?
Nope! Just throw the noodles uncooked in the soup towards the end. They cook in just a couple of minutes in the Instant Pot.
More Chicken Soup Recipes You’ll Love
- Chicken Enchilada Soup
- Chicken Pot Pie Soup
- Chicken Soup with Spinach and Acini di Pepe
- Chicken and Lentil Soup
- Avgolemono Chicken and Rice Soup
Instant Pot Chicken Noodle Soup
Equipment
Ingredients
- 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrot
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- black pepper, to taste
- 1 cup egg noodles, (1 1/2 oz)
- parsley, optional for garnish
Instructions
- Season the chicken with salt. Press sauté and add the oil.
- Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
- Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
- Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
- Quick or natural release. Garnish with parsley and serve.
This is such a wonderful meal. I have made it for neighbors who had the flu and they said it was “just what the Dr. ordered”. Now I need to increase the servings to 8 and am wondering if I need to increase the cooking time?
As always, thank you for all your time and effort you put into your recipes, they are delicious!!
This recipe is on repeat all winter long. Love it, so simple,and tasty.
I love this Instant Pot Chicken Noodle Soup. I cooked according to instructions, but doubled vegetables and 2 extra pieces of chicken, served with crunchy chili onions.
It’s the trifecta for a weeknight meal. Easy, quick, and delicious!
Thanks Steven!
This is delicious, I added some hatch green chili to mine to spice it up.
This recipe is absolutely fantastic. I did cook the noodles separately so they wouldn’t absorb the broth and get soggy. I wonder if I could double the recipe as I’d love to have it for the week. I would definitely make it again.
Wow the best chicken noodle soup I have ever tasted. THANK you soooo much for sharing. 😋
Ive made this recipe before and so good! However this time I forgot to thaw my chicken breasts, will frozen chicken breast work?
My got to recipe for years since my kids were little over a decade ago 🙂 Everytime someone was sick this was an easy one pot solution that never failed. Love how the noodles don’t need special treatment.
I make this all the time. This is my go soup when someone is feeling under th weather.
So delicious and easy! Thank you, Gina!
This was so delicious! Way better than anything from a can. I made it almost exactly to the recipe. Only changes I made were I used chicken breast and I added a teaspoon of roasted chicken better than boullion. I read some of the reviews and someone mentioned cooking the noodles separately while the soup cooks. I did this, and I also added a cup of uncooked noodles to the IP (just to see which would be better) and cooked according to the recipe. I would recommend cooking the noodles according to the recipe, in the instant pot. They were so much more soft and tasty and just really were so much better than the noodles cooked separately. Totally worth the time and effort, if you have it. I let it natural release with the noodles for about 10 minutes and it was just delicious. My husband LOVES chicken noodle soup, so I will definitely be making this alot! Thank you!
I had 2 C*stc* chicken carcasses in the freezer, so made a simple broth yesterday. Today I thought, what am I making with this? – I know! This soup never fails. I do add a bit of thyme, and a tsp of bouillon paste, and double the veg for more fiber. Delicious, and a bowl is on its way yomorriw to my brother-in-law in hospital.
Definitely my favorite chicken soup!!
Thank you!
A family favorite we make all the time. I usually cook the egg noodles separately on the stove while the soup is cooking so that I don’t have to wait for the IP to come to pressure again. Love this recipe!
So so delicious! I added baby spinach at the end. Yum!
Delicious soup! Super easy to make. I used bone in and skin on thighs so I increased the time to 18 mins. Added poultry seasoning. My father in law was sick with a bad cold and said this soup made him feel so much better
Easy and everyone loves
Love this recipe. Easy to make and my family loves the soup. (Kid’s included)
The recipe is wonderful! I am trying to increase to 3 times the amount and the buttons to do that are not working. Is this something that can be fixed?
It is working on my side, please try again and let me know if you are still having issues. Thank you!
I just made this soup for the first time and it is so stinkin’ good. I didn’t change anything during the initial cooking of the soup. I did use chicken breasts instead of thighs. I cook only for myself so I portion out the soup into containers and into the fridge they go. When I reheat it, I always add salt and pepper (to taste – as “they” say). I feel that Gina looks out for our best interest by holding back on spices, especially salt – but, I appreciate everything that she does because heaven knows I could never come up with such delicious recipes. Next time, I will add more carrots and celery as I like a real hearty soup. Bottom line, this is definitely a keeper and I’m looking forward to making it again – soon!!!
Correct! Personally I usually like more salt but I know many people watch their sodium. Glad you loved it!
This recipe is “Better than P*n*r*!” according to my youngest- who is beyond super picky! (I did add some turmeric, Italian herbs, and fresh ginger for added health benefits)
We love this soup. We always make a double batch to freeze for future dinners.
Made this but did add tomatoes just cause they needed using up
Great recipe. My sick friend said it worked like magic
Thank you
Delicious soup for a California rainy winter night! Next time I will double it so we can have leftovers.
Excellent recipe. I doubled the recipe, and made some modifications from there as well. We like a lot of protein in our soups, so I used 3 large chicken breasts and 2 additional cups of chicken stock, and added 1 Tbsp of poultry seasoning prior to pressure cooking the first time.
The next time I make it, I will also increase the carrots and celery and make sure to cut them in larger pieces. I’ll also increase the noodles.
Easily, the best homemade chicken soup I’ve ever had and the first one I’ve ever made.
Thanks Kevin.
Very good recipe. I have made this 2xs now. It’s my go to!!!
What setting do you set the IP to? It’s not clear. Do you turn off sauté and click soup?
Yes, turn off sauté, but no, do not click “soup”; click “pressure cook.” Then click “up” or “down” to get it to say 15 minutes. You should also see the word “high” next to “pressure.” If that says “low,” click the “pressure level” button to switch it to high.
You might also see one of the three words, “less,” “normal,” or “more.” Don’t worry about those; they’re just a quick way to set the time. As long as you set it to 15 minutes, you’re good.
Make sure the valve on the cover is set towards “sealing,” not “venting.” After it heats up (maybe 10 or 15 minutes), it will start counting down from “15.” When that’s done, it beeps and starts counting up instead; that’s “natural release.”
But as someone else mentioned, waiting until it unlocks in natural release takes a very long time. I let it count up to 10 or so, then switched the valve to “venting.”. Then you’ll be able to open it in a couple more minutes.
I have made this about 6 times and really enjoy the flavor even more the second day. I’ve been inadvertently cooking the noodles in with everything all the previous times but tonight I tried making the way the recipe-emits written. The Mueller’s extra wide noodles were not cooked enough for me at 2 minutes and tried this twice until they came out just right so from now on I’ll probably stick with cooking it all together from the start- although I’m thinking the noodles absorb some of the liquid. I’ve also been adding a chicken cube and another cup of water because of the noodles soaking up the liquid. In any case- this soup is “safe” for all my stomach issues- THANK YOU for all your recipes. I’ve been with you since you started-back when we used to encourage you to publish- now look st you! And you helped me get to lifetime on WW even if it took 13 years- your recipes were and still are my go to even at 103 pounds.
Great recipe, easy, quick, and good! TY
I’ve made this a bunch of times and love it. It’s a recipe that helps me stay on my WW points. The chicken is moist and I add extra celery and carrots.
The chicken was not dry at all and the noodles were perfectly cooked. Delicious!
I’ve made this a few times. I’ve used dark meat as well as breast. It’s good either way. I’m in weight watchers and really love having this in the frig for any meal. I’ve doubled it too and used my Dutch oven but it’s still best to use instant pot to cook the chicken as it keeps the chicken juicy.
Simple and delicious!
Another amazing soup recipe in my favorites!
Delicious, but this takes far longer than 50 minutes. Natural release alone took over half an hour; I finally just released it on my own at the 30 minute mark. That said, this recipe was DELICIOUS.
Delicious and easy. Will be going into my regular round of recipes.
Great chicken noodle! Especially for a man that is sick!
Can you make in crockpot. I don’t have an instapot
My go to comfort food. Love it❣️
I added gnocchi instead of noodles because i had some. It was really good. Kind of chicken and dumpling like. Love this recipe!!!
I absolutely love all of your recipes and this one was no different. I double the recipe so I can put some in the freezer.
Great!!
Yummy soup..I made this because my daughter-in-love was sick and thought it would make her feel better. So glad I did..big hit with everyone.
Glad everyone enjoyed it! Hope she feels better!
I have tried countless chicken noodle soup recipes. Stovetop, crockpot, instant pot, you name it. I have found some decent ones, but they have all left something to be desired. This recipe is the best chicken noodle soup I have ever made, and it is so, so simple. My entire family raved about it so much, I am now making it for the second week in a row. Thank you, Gina for always coming up with amazing recipes!
This is a delicious easy soup. I used frozen thighs and it worked well. I can always count on your recipes!
This is a frequent request, everyone in the family loves it and we generally make it about once a month. I sometimes use matzoh balls instead of noodles, it is an easy swap. Fantastic recipe 🥰
Hi Gina, can you give the measurements for your simple romaine salad? Would love to try the soup and salad.
I have not tried this yet, but what does press, saute and add oil mean?
Press the sauté setting (button) on your pressure cooker/instant pot and then add your oil to it so you can sauté your veggies.
Yum! Love your recipes! For me, I find it easier to turn it to sauté at the end to cook the noodles instead of re-pressurizing 🤷♀️
Do you cook to the directions on the noodle package then, or just until tender?
I like to make my soups early in the day and let them sit on warm all afternoon, so all the flavors meld together. I was wondering if just leaving it on warm for several hours would cook the noodles, also.
I make this at least once a week. My grandkids love it, too! Very simple to make.