Last updated on March 27th, 2018 at 05:21 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.
HOW TO MAKE MY INSTANT POT CHICKEN NOODLE SOUP!
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!
- 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)
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.
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.
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: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
I love your recipes,so tasty, also like the videos think they are very helpful.
Thank you!
Made this recipe with a few changes and it turned out really good, and have been told to add it to the favorites list. Thank you for the recipe!
I cut it down to 4 servings, 8 was just too much for 2 people.
1. I added garlic, 1 clove minced garlic (or 1 tsp from jar of minced garlic) with the carrots and Celery.
2. Added 1 bay leaf.
3. Cut the water from 2 cups to 1 cup. Reason for this is because of step 3.
4. While soup is cooking, made a basic Cheddar Cheese Roux (cheddar cheese soup) and added to the pot in step with the noodles and shredded chicken.
I omitted the salt and pepper from the roux because of the salt and pepper already added in prior steps.
INGREDIENTS
¼ cup butter
¼ cup flour
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup stock (vegetable or chicken stock)
½ cup milk
2 cups shredded cheddar cheese (or any cheese you like)
INSTRUCTIONS
Heat the butter over medium heat. Add the flour and cook for 1 minute. Stir in ½ cup milk and ½ cup stock, blending well and bring to a boil, whisking the entire time. Add cheese and season with salt and pepper. Whisk until mixture is thickened and cheese is melted, about 2-5 minutes.
The best chicken noodle soup ever! I’ve made it many times now. We love it! Thank you for a great recipe!
Yes!
Absolutely delicious. My picky family loved it & it’s just so simple to make.
This was absolutely the best chicken soup I have ever had. If you want to make someone happy, serve them this soup. Thank you!
It’s my third time going back to this recipe. Just fabulous. I’ve learned that boiling a seperate pot of water to make your ‘pre-broth’ with a few GF chicken soup organic cubes & previous frozen versions of this recipe have really intensied the flavours. Also adding some chili flakes before the pressure cook is a nice change too. Thank you for the recipe & instructions, it really got me started on my IP.
My pleasure!
This recipe was absolutely AMAZING! I had two giant organic chicken breasts from Costco but they were cooked PERFECTLY. I added two basil leaves and some garlic powder based on the recommendations from others and man, it was just spectacular. Thank you so much for sharing your knowledge with us!!!
My pleasure, glad you enjoyed it. 🙂
Delicious! I have gluten allergies so I changed noodles to rice, super easy recipe. Definitely a go to dinner on a cold winter night!
Hi! I’m am new to pressure cooking, and because I usually cook all our meals from scratch, the IP will save me tons of time! This recipe is very similar to my own stove top recipe, but I’d like to make it a bit on the creamy side. Could u give me an idea of how to accomplish this without using anything pre-made, i.e. Canned soup? Thank you!
You could add some heavy cream to it, or milk with a bit of flour whisked together to thicken it a bit.
A fabulous recipe, lots of ways to augment, and delightfully simple to make. In fact this is the first recipe I have followed where the cooking time wasn’t vastly overstated, as the two bird-zilla breasts I used were done perfectly in the 7 minutes on the Soup setting.
Added a couple of bay leaves (you should add that to the recipe) and about a cup of frozen petite peas with the noodles, and it was scrumptious.
Glad you enjoyed it, Geoff!
Hello and thanks for the recipe. How does this soup hold up in the freezer? Would it be better with rice if I plan on freezing it? I usually find a way to vacuum seal my soup.
Yeah the noodles don’t hold well in the freezer, best to freeze it without the noodles and add the noodles before serving, they cook fast anyway. Rice could also work.