Enjoy a warm, comforting bowl of Instant Pot Chicken Noodle Soup—quick to prepare, nourishing, and perfect for lunch boxes, chilly days, or when you need something soothing while recovering from a cold. This version is full of vegetables, tender chicken, and egg noodles for a satisfying, protein-rich meal.
Instant Pot Chicken Noodle Soup
A well-made chicken noodle soup is classic comfort food. This Instant Pot recipe speeds up the process without sacrificing depth of flavor. The soup combines lean chicken, aromatic vegetables, bay leaves, and low-sodium broth, finishing with egg noodles that cook right in the pot. It yields a clear, flavorful broth and tender chicken that shreds easily.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs (about 1 lb), trimmed of fat — or substitute 1 lb chicken breasts if you prefer.
- Salt & Pepper: Kosher salt and freshly ground black pepper to taste.
- Vegetables: Onion, celery, and carrots, diced for a classic mirepoix base.
- Aromatics: Minced garlic and bay leaves to deepen the broth.
- Broth: 4 cups low-sodium chicken broth or stock.
- Noodles: 1 cup uncooked egg noodles (about 1 1/2 ounces).
- Garnish: Chopped fresh parsley (optional).
How to Make Chicken Noodle Soup in the Instant Pot
- Season and Sauté: Season the chicken with salt and a little pepper. Use the Instant Pot’s Sauté function and add 1 teaspoon of olive oil. Lightly brown the chicken on both sides, about 1–2 minutes per side (this step adds flavor but is optional).
- Sauté the Vegetables: Add the diced onion, celery, carrots, and minced garlic to the pot. Sauté until the vegetables begin to soften, about 4–5 minutes.
- Add Broth and Seasonings: Pour in 4 cups of low-sodium chicken broth. Add 2 bay leaves and a pinch of black pepper. Nestle the chicken into the liquid.
- Pressure Cook: Secure the lid and set the Instant Pot to cook at high pressure for 15 minutes. When the cooking time is done, allow the pressure to release naturally for best texture; use a quick release only if you’re short on time.
- Shred the Chicken: Remove and discard the bay leaves. Transfer the chicken to a plate and shred it with two forks, then return the shredded meat to the pot.
- Cook the Noodles: Add the uncooked egg noodles to the pot with the shredded chicken. Seal and cook at high pressure for 2 minutes. Release pressure (quick or natural), then stir, taste, and adjust seasoning as needed.
- Finish and Serve: Ladle into bowls and garnish with chopped parsley if desired. Serve hot.
Variations
- Different cuts: Use bone-in chicken thighs for a richer broth—add a few extra minutes of cook time. For leaner white meat, use chicken breasts but reduce cooking time slightly to avoid drying.
- Leftovers: Substitute cooked rotisserie chicken or leftover holiday turkey—add near the end just to warm through.
- Herbs: Swap parsley for chives, oregano, or a small sprig of rosemary for a different flavor profile.
- Pasta swaps: Replace egg noodles with orzo, small shells, or elbow pasta. Note: cooking times may vary.
- Low-carb: Omit noodles and increase the vegetables and chicken for a lighter, lower-carb bowl.
- Gluten-free: Use gluten-free egg noodles or another gluten-free pasta alternative.
- No Instant Pot: Simmer the same ingredients on the stovetop in a covered pot until the chicken is cooked through, then shred and add noodles to cook until tender.
What to Serve with Chicken Noodle Soup
This soup is a complete, comforting meal on its own. It pairs well with crusty bread, dinner rolls, or plain crackers. For a fresh contrast, serve a simple green salad—romaine or mixed greens dressed lightly with olive oil and lemon.
How to Freeze Chicken Noodle Soup
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator; reheat gently on the stove or in the microwave. Noodles will absorb liquid over time—add a splash of water or broth when reheating, or freeze the broth and cook fresh noodles when you reheat for best texture.
Frequently Asked Questions
What gives chicken noodle soup the most flavor? Aromatics like onion, garlic, celery, carrots, bay leaves, and proper seasoning with salt and pepper are the key flavor drivers. Browning the chicken briefly before pressure cooking also deepens the broth.
Do you precook noodles for chicken noodle soup? No. In the Instant Pot method, add uncooked noodles near the end and pressure cook for just a couple of minutes so they finish in the hot broth without becoming mushy.
Recipe Details & Nutrition
- Yield: 4 servings
- Serving Size: About 1 1/2 cups
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including pressure build/release)
- Total Time: About 50 minutes
- Nutrition (per serving, approximate): Calories 223; Protein 26.5 g; Carbs 13.5 g; Fat 6.5 g; Fiber 1.4 g; Sodium 775 mg.
Notes
To save time, use pre-chopped vegetables or a kitchen chopper. If you prefer a richer broth, use bone-in thighs and strain the cooking liquid if you like a clearer broth. Adjust salt at the end, especially if your broth contains added sodium.
More Chicken Soup Ideas
- Chicken Enchilada Soup
- Chicken Pot Pie Soup
- Chicken Soup with Spinach and Acini di Pepe
- Chicken and Lentil Soup
- Avgolemono (Greek chicken and rice soup)