Last updated on November 4th, 2018 at 02:38 pm
Instant Pot Chicken Noodle Soup made from scratch and in a fraction of the time. Delicious and hearty, loaded with noodles and chicken, this soup will warm the cockles of your heart.
I wished for snow for Christmas and my wish came true tenfold. While it was beautiful while snowing, now I don’t wish for it anymore, but I’m stuck with it. That and the temperature, because it’s been very cold. Nothing’s better on a cold winter night than a bowl of comforting chicken noodle soup. Especially when you have a cold. Not me, but hubs does.
Which is why I decided to make him a chicken noodle soup, in the instant pot because you guys have been emailing me for more and more IP recipes. While I have some coming over the next few months, I thought now would be the perfect time for a chicken noodle soup.
The secret to good chicken noodle soup is to make the broth from scratch using chicken with skin and bones. My mom always made her soup with a whole chicken, lots of carrots, onion, celery and sometimes a parsnip for more flavor. The end result is always the best and tastiest broth and my favorite part was always the noodles. Oodles of noodles, the more the better.
This Instant Pot chicken noodle soup is similar but it takes a lot less time and the soup is just as incredible, loaded with tons of flavor.
I did not use a whole chicken, it’s not necessary, but you’ll need about 2 lbs of chicken with skin and bones. You will want at least one chicken breast, so that you have some to shred after to add back to the soup. The biggest advantage of using the Instant Pot to make this soup is of course time. It takes 7 minutes to cook the chicken for that delicious broth.
Someone asked me if the food cooked in the Instant Pot is bland and I think the exact opposite is the truth. I find the flavors richer and much deeper. When you open that lid after cooking and the aromas hit your nose, you won’t be able to wait till you have a taste of this soup.
One thing to note is I didn’t cook the noodles with the chicken on the soup cycle and that is because I didn’t want to end up with mushy noodles, noodles cook quick anyway, so I didn’t think it’s necessary.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Instant Pot Chicken Noodle Soup
Ingredients
- 2 tbsp butter unsalted
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tsp thyme dry, 1 tbsp if using fresh
- 1 tbsp parsley fresh, chopped
- 1 tbsp oregano fresh, chopped, 1 tsp if using dry
- 4 cups chicken broth no sodium added
- 2 lbs chicken with skin and bones, use at least 1 chicken breast
- 4 cups water
- 5 oz egg noodles uncooked, (about 2 cups)
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Video
Notes
- What is an Instant Pot: An IP is a multi-cooker, it's like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
- I don't have an Instant Pot, can I still make this soup: Absolutely, you would follow the exact steps except it would take a bit longer to cook the chicken in the broth. Or you can see my Homemade Chicken Noodle Soup or Crockpot Chicken Noodle soup recipe for the crockpot version.
- Can I use boneless skinless chicken breast: Yes, of course but cooking the chicken with the skin and bones will give you a deeper more delicious broth.
- Can I use chicken drumsticks or thighs: Yes, you can. Any part of the chicken can be used, as long as you have enough chicken meat to add to the soup after you shred it.Â
- Can I use frozen chicken: Yes, you can. The time can vary depending on how big your chicken pieces are but I would start with 10 to 12 minutes and go from there.
- Why use chicken broth, can I just use water instead: Yes, you can absolutely replace the chicken broth with an additional 4 cups of water.
- Can I freeze this soup: If you plan to freeze the soup, hold off on adding the noodles. Wait to add the noodles when you take the soup from the freezer and reheat it. The noodles won't hold up very well when defrosted and reheated.
- Nutrition:Â Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
This was a hit with my family. My 4yo granddaughter asked me to cook it again 2 days later, when the leftovers were gone. I use thighs and put them in frozen.
If i wanted to use a whole chicken (because that’s what i have on hand and i have sick kids) how would i do that using this recipe? Thanks!
Follow the same steps, but add the whole chicken. Usually I use a whole chicken that is thawed and set the IP to 30 minutes. If the chicken is frozen, you’ll need close to an hour.
This has become my go to recipe for chicken noodle soup. I Like adding garlic and using all broth instead of water. I highly recommended this recipe! So delicious!! My wife is a big fan of the soup.
This looks really good, I’m eating low carb so I’m gonna try modifying it a little bit by omitting the carrots and noodles and adding riced cauliflower. I will let you know how it turns out.
Sounds awesome! Enjoy 🙂
This was a hit with everyone except my 7-year-old step-daughter, who complained that it wasn’t Campbell’s canned soup. Go figure. It was a delicious and easy to make recipe that I would highly recommend!
LOL kids will say the darndest things. We’re glad everyone enjoyed it!
My kids complain that it’s not Campbell’s whenever I make homemade chicken noodle soup too! 😄
Please forgive me for not trying your recipe but when you stated “parsnip,” I had to write. We are Romanian and my Mom had a very similar recipe, she used a whole chicken when making chicken soup, she also added the “parsnip.” I found her recipe to be unique and knew of no one else that added parsnip or used a whole chicken in their soup. I see you used chicken stock in your soup, my Mom added Vegeta instead and it was and is the most wonderful soup in the world. MâncaÈ›i bine È™i vă mulÈ›umesc!
I have a Romanian friend who introduced us to Vegeta. Love it! we use it all the time when we cook rice or need a seasoning for just about everything chicken related. We’ll have to try it in this recipe this week with the parsnips because we love parsnips!
This was amazing. I have made it before, so the second time I tweeked it a little bit.
I did 8 cups of chicken broth instead of using water. 3 celery sticks and 3 carrots because I love veggies. I didn’t have parsley, so i used Italian seasoning! And I added a 2ish tablespoons of chicken bouillon & a bay leaf.
There was so much flavor I loved it! My husband could only drink the broth because of a surgery, so I needed it to have a lot of flavor. This was amazing!
This was an awesome IP chicken noodle soup. I added some garlic powder and at the end I put in finely grated pecorino romano cheese because that’s how we like it! Everyone raved about it!
Love the idea for some cheese! We have a batch of IP chicken noodle soup in the fridge, we’ll have to try your suggestion 🙂
Made this tonight for dinner. So good. I used frozen chicken and did 15 minutes just to make sure. Perfect!
Delicious
This is absolutely the best chicken soup I’ve ever made. Only thing I did extra was add two tbsp of better than bouillon chicken paste and I only had chicken breasts Hence adding the better than bouillon. Thank you soooo much for sharing.
I’m so happy you enjoyed it!
Where did you purchase the Instant Pot and what brand ?please
I got mine on amazon here and it’s the Instant Pot brand.
what size instant pot did you use for this recipe?
6 quart