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
Ingredients
- 2 tablespoon butter unsalted
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 teaspoon thyme dry, 1 tbsp if using fresh
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped, 1 tsp if using dry
- 4 cups chicken broth no sodium added
- 2 pounds chicken with skin and bones, use at least 1 chicken breast
- 4 cups water
- 5 ounce 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.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.
Love your recipes because they never use oddball ingredients that always lead to oddball taste. I’ve tried removing the skin, but it removes the taste and even a dash of lemon leaves it tasting like lemon soup. However, a little fresh garlic and a couple bay leaves just because Gramma did it that way seems to work out pretty good. Thanks!
So so good and easy!! I threw in frozen chicken breasts that I had on hand, along with barley and a bit of dill for more flavor. My family loved it and we will definitely be adding it to our favorites!
Delicious recipe!
It’s a ok recipe. It was quite a bit bland for my taste. But I’m sure that’s probably healthier. I would have preferred a more robust chicken flavor.
My insta pot duo doesn’t have the soup setting that’s the alternative and for how long to I set the time?
It’s the same as manual setting, so just use manual for same time as instructed in the recipe card.
It’s PERFECT!
If I want to half the recipe, do I need to adjust the cook time? I only ask because I worry if I half the cook time it will effect the chicken.
Thanks in advance!
I would leave the cooking time the same.
I am new to instantpot but have used other pressure cookers and have a question. Why are the vegetables sauted? Won’t they cook during the pressure cooking cycle?
Great question! Sautéing vegetables prior to cooking them in the soup will seal in their flavor and also it helps keep them firm during cooking so they don’t disintegrate.
Made this exactly per recipe and turned out amazing! Love the ability to use frozen chicken. Thank you!
I made this recipe tonight, while my hubby and 3 boys played in the snow. It was such a hit in our home. They’re bellies are full and pickiest eater came back for seconds. Only thing I did a little differently was I browned one side of my ckn thighs B4 I sauteed my veggies. Thank you for a delicious recipe!
Does I have to use a low sodium chicken broth?
No you don’t. 🙂
So regular sodium chicken broth will work?
That’s correct.
I make a lot of different different soups and appreciate the art of building a traditional stock a pot throughout the day. Given the need to make some homemade chicken noodle soup on short notice, I used this recipe. It was amazing! I use the Instant pot a lot and love its efficiency. The flavor of this broth was very intense and deep. I used a small whole chicken and some fresh parsley and rosemary to go along way the dried thyme. I also added some minced garlic in the sautéing step. The family loved it!!
Hands down the best chicken noodle soup I’ve ever made!
So let me preface this by saying I did not follow this recipe to a t, I had a frozen bag of leftover onion and celery that looked really close to what this called for so I used that. I also used boneless skinless chicken breast that I had frozen. That’s pretty much all I did different.
So I’m aware the flavor probably could’ve been better if I used exact measurements of onion and celery, and if I had cooked it with chicken bones. When I took my first taste test, something was definitely lacking. I like the flavor to fill my mouth when I eat soup, although my mother set very high standards for me with her amazing soups lol.
But the bit that stuck out to me right away was that there was way too much pepper, and not really enough body. I would reduce the pepper by half honestly.
To add to the body, I threw in all sorts of stuff, starting with garlic (how can a soup not have garlic!). Then I added a couple bay leaves, some chicken bouillon, a dash of coriander, poultry seasoning, and a little more salt.
I only let it sit for 10 more minutes because we were hungry but I think the leftovers will be great tomorrow. Next time, I think I will also add a little more butter.
But it was such an easy recipe, lots of potential, will definitely come back to it with my own alterations. Thank you for this!
Can you please share the manual setting and time for this? Not all instant pots have the soup setting 🙂
It’s really the same as the manual setting.
I make this ALL THE TIME. My 6 year old and 4 year old ask this soup weekly! So easy!!