Instant Pot Chicken Noodle Soup
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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.
Instant Pot Chicken Noodle Soup
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.
How To Make Chicken Noodle Soup In The Instant Pot
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.
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Instant Pot Chicken Noodle Soup
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8
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.
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
Recipe 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.
- 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.
Nutrition Information:
Calories: 374kcal (19%)Carbohydrates: 18g (6%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 7g (44%)Cholesterol: 107mg (36%)Sodium: 435mg (19%)Potassium: 469mg (13%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 2900IU (58%)Vitamin C: 5.2mg (6%)Calcium: 50mg (5%)Iron: 2mg (11%)
Made this recipe while I was stuck at home with Covid! I exchanged some homemade noodles instead. Looks amazing, and can’t wait to taste it! 🤣
I love recipes like this…that allow you do part B while part A is cooking. It all comes together quickly and easily. I will definitely be making this again.
Love this soup! It’s my chicken noodle soup go to! I like to add a little bit more broth or water so we have more soup but I stick to the recipe exactly as written.
Came out so good I made it twice! I seem to not have much broth left over though after cooking the noodles. Could I just add more broth into afterwards? And will cooking the noodles separately in boiled water taste any different?
If you cook the noodles separately, they won’t absorb any of the flavors in the soup so they will be pretty bland! You can add more broth to it if you prefer!
I’m a newbie to the Instant Pot, this was pretty easy to follow and this was delicious! Definitely will make again!
Can I do this with previously cooked, shredded chicken? What would I change?
You can! You would just add the chicken in once everything is finished!
Best chicken noodle soup I have ever tasted. Made it last week and making it again today. My family LOVED it! I even added spinach and some leftover veggies that I had in my refrigerator.
So glad you loved it!!
Great recipe. I added more spices and threw in some frozen chopped spinach and corn. Why not?
this soup is so delicious!
My whole family loved it. Brought some over to my mom and she had a second serving. I had a whole chicken and wasn’t able to cut it up so I put the whole thing in. It was a smaller chicken, so I wasn’t worried about it taking up too much room, however, because the whole chicken took up more volume than usual, I was only able to add two cups of water instead of four. The flavor was rich and delicious.
I just added a little white wine , as part of the water quotient.
Amazing flavor.
On my top recipe list.
I just added a little white wine , as part of the water quotient.
Amazing flavor.
On my top recipe list.
This turned out SO great! I had boneless/skinless chicken breast that needed to be used, and no problem – it still created great flavor! Next time I’ll do 2 things differently: 1:) less salt (1 tsp of salt was too much), and 2:) I had to press cancel after the 7 minutes on Soup setting, otherwise the “warm” default stays on and the pressure doesn’t release naturally. This will definitely be a regular go-to recipe. Yum!!
What a great and easy recipe. I made this for dinner the other night and everyone thought it was one of the best homemade chicken noodle soups we have made. I was really surprised at how quickly the noodles cooked on the saute setting, the broth was actually boiling. The only issue, which was based on my scheduling, is the natural release process took about 30min. Next time I will do a quick release after 10min. Thanks for sharing your recipe, it will definitely be on one of my make again recipes 🙂
This recipe is awesome! I changed my version up a bit today, after adding the broth, instead of the 4 additional cups of water, I put only 2. While the soup pressure-cooked, in a seperate pan, I made a roux with 1/3rd cup of flour and 5Tbsp of butter and added 2 cups of half&half, then when it thickened, i set it aside. After the soup pressure released, I added in the roux (not all of it, just about 2/3rds) until it looked right, then let the noodles cook inside. It tasted amazing as a cream-of-chicken soup! I added a touch of lemon juice too to brighten it up. The only thing I’d probably add next time is a nice big amount of garlic. Great chicken souop!
This is the best chicken soup on the internet. I have made it four times in the last two months. I poach the chicken in the instant pot first and then use this recipe- add twice as much parsley, less salt. Thank you for this gem- it really is the BEST.