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%)
My new go-to chicken noodle soup recipe 😍
Best instapot chicken noodle recipe. Make it almost weekly. I always double it.
Awesome to hear!! We’re so glad you like it 🙂
Best instapot chicken noodle recipe. Make it almost weekly
Awesome soup with no mushy noodles, but lots of flavor! I used to use my own recipe and a crock pot, but now I use this Instapot version every time!
I’m watching my cholesterol, so will the soup taste good if I substitute olive oil for the butter? Also, does it change the taste if I use chicken stock versus chicken broth? (I don’t understand the difference between the two) and lastly, if I remove the skin off the chicken peices with the bones (due to my high cholesterol)….will the soup still have the same yummy flavor?
I have made your soup in the past as is and it was perfect. It was a bit greasy for my husband, but maybe I had too many chicken peices, I cant remember.
Yep, you’ll be fine! The olive oil may give it a slight flavor. Chicken broth and stock are essentially the same thing! Chicken stock is made more so from the bones, whereas chicken broth more so from the meat! The skin definitely adds a little extra flavor, but you’ll be totally fine without it!
I’m a newbie in the Instant pot world. This was my first recipe. The soup is delish. I added some mushrooms like someone else mentioned and made my noodles on the stove.
I have one question. I had to cook my soup TWICE on the soup setting for 7 minutes. The first time my chicken breast’s were not completely cooked. Did I do something wrong?
Instant pots can vary, that’s why we always state to check the manufacturer’s guide! It could also depend on the size of the chicken breasts used, some may require a longer cook time to cook all the way through.
Comes together quick and is delicious. I used homemade broth and all chicken thighs. I also leave out the parsley until the soup is complete.
Thank you Jo for sharing your IP recipes. I made the lemon orzo soup….also fantastic!
We are so glad you like them!
Really lovely chicken noodle soup. This is definitely a keeper. Thanks for sharing Jo
We are so glad you like it!
This is truly one of the richest broths I’ve ever tasted. You have got to give this one a try.
Tried this for the first time. Family loved this recipe. We don’t eat soups very often, but I think I need to make a double batch next time. I added a bit more meat and used italian seasoning instead or parsley and basil, I figured the oregano wouldn’t hurt. I also used leftover smoked chicken. I will make this again!
It was easy to make – shredding the chicken was the hardest bit! We really enjoyed it at home and we were providing meals on wheels to my daughter and her family due to them having COVID. They loved it and so did my 90 year 9ld neighbour. Will definitely be making it again 👌. Thanks. Peter Essex, England.
So glad you liked it!
Everyone in my extended family is obsessed with this recipe! My mother in law literally wants to sell it! It is perfect. Thank you for sharing.
I added mushrooms to the carrots onion celery mix and quite a few spices, oregano, bouquet Garni. Turned out great. Also aged a cup of the water wit BTB garlic as well.
I use boneless skinless chicken breasts with this recipe and it still turns out amazing (coming from a family of “picky eaters”).
This was good the day I made it, but it was off-the-charts delicious the second day, after flavors had time to marry. I can see this is a very forgiving soup with lots of room to flex. For instance, I thought my chicken thighs were bone-in, but after defrosting, I realized they were boneless. The broth didn’t develop as much flavor as a result, but 2 tsp. of Better Than Bouillon did the trick! Also, I had no celery, but I added diced zucchini 1-2 minutes before throwing in the noodles. I also threw in some fresh spinach leaves before serving. Such a warm and comforting soup that’s great with a salad and slices of freshly baked beer bread.