Cozy up with the BEST Instant Pot Chicken Noodle Soup recipe! It’s easy, made from scratch, contains oodles of nourishing veggies and juicy chicken, and comes together in just ONE pot!
Why You’ll Love This Easy Instant Pot Chicken Noodle Soup Recipe
- Easy Way to Make Homemade Soup. This recipe has all the homey comfort of classic Homemade Chicken Noodle Soup, but faster. A breezy 15-minute prep time means we can spend less time cooking and more time doing the things we love. Instant pot soups like this one (and Instant Pot Lentil Soup and Instant Pot Broccoli Cheese Soup) are weeknight warriors!
- Ultimate Comfort Food. This healthy Instant Pot chicken noodle soup will revitalize your spirits and wrap you in a warm, fuzzy blanket of deliciousness. It stays true to the classic flavors we all know and love, just like my Creamy Chicken Noodle Soup and Crock Pot Chicken and Rice Soup. It’s clean, cozy, and the kind of thing to eat when you want your dinner to give you a hug.
- Healthy Choice for Meal Prep. Like my top-rated Crock Pot Chicken Noodle Soup, this soup tastes wonderful leftover and is freezer-friendly. Make it once, and enjoy having a healthy, soul-soothing meal on hand whenever you need it (you’ll be especially thankful for a freezer stash the next time someone in your house gets sick).f
5 Star Review
“This is the absolute best chicken soup recipe! My kids loved it!”
— Megan —
How to Make The BEST Instant Pot Chicken Noodle Soup
The Ingredients
- Bone-In Chicken. The main source of flavor and protein for this tasty soup! I elected to make this a chicken breast Instant Pot chicken noodle soup. You can make this a bone-in thighs Instant Pot chicken noodle soup if you prefer.
- Mirepoix. The trinity of chicken noodle soup goodness! Onions, carrots, and celery are an essential soup trio, and they bring vitamin A, vitamin C, and antioxidants to the party.
- Seasonings. A combination of pepper, salt, dried oregano, fresh thyme, and bay leaf is the perfect way to add flavor to chicken noodle soup. Make sure you use fresh thyme here (fresh herbs make a difference!).
- Chicken Broth. The liquid base for our soup. Choose a good quality one for the best soup.
- Egg Noodles. The classic chicken noodle soup choice. I used whole wheat egg noodles for a nutritional boost of fiber and iron.
The Directions
- Remove the Chicken Skin. If your chicken pieces are large, cut them in half.
- Sauté the Vegetables. I like to use a mix of butter and olive oil.
- Add the Remaining Ingredients. Place the chicken pieces on top.
- Cook. Pressure cook Instant Pot chicken noodle soup for 10 minutes on high (manual). Let the pressure release naturally.
- Shred the Chicken. I typically use two forks for this.
- Cook the Noodles. Use the sauté function to simmer (not boil).
- Add the Chicken and Herbs. Serve as desired. ENJOY!
Recipe Variations
- Instant Pot Chicken Noodle Soup Whole Chicken. I have not tried making this variation yet, but I suspect if you’d like to make it with a whole cut-up chicken it would be delicious. (For a great whole chicken recipe, check out Air Fryer Whole Chicken.)
- Instant Pot Chicken Noodle Soup with Spinach. At the end of cooking, stir in 4 ounces (about 4 or so big handfuls) of chopped baby spinach leaves until wilted.
- Instant Pot Chicken Noodle Soup with Lemon. Stir in 1 to 2 tablespoons of lemon juice into your soup at the very end of cooking for a bright pop of flavor. You’ll also love this Lemon Chicken Orzo Soup.
- Instant Pot Chicken Noodle Soup with Potatoes. Omit the noodles at the end and instead add 2-3, peeled and cubed, russet potatoes to the Instant Pot with the chicken and veggies before cooking. (It’s like an Instant Pot version of my favorite Chicken Stew.)
- Gluten Free Instant Pot Chicken Noodle Soup. Swap the egg noodles for gluten-free noodles. Since gluten-free noodles cook quickly and can become gummy, it is better to cook gluten-free egg noodles before adding them to soup. Prepare them separately, then stir them into the whole pot (or even individual servings) at the end.
Storage Tips
- To Store. Place cooked and cooled soup in an airtight container in the refrigerator for up to 4 days.
- To Reheat. Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
- To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Chop your mirepoix ingredients up to 1 day in advance, and store them in an airtight storage container in the refrigerator.
What to Serve With Instant Pot Chicken Noodle Soup
- Bread. Any of your favorite breads will be delicious with this soup! Rosemary Olive Oil Bread, Jalapeno Cornbread, and this Beer Bread Recipe are a few of our favorites.
- Salad. Instant Pot chicken noodle soup goes well with Arugula Salad, Apple Walnut Salad, and Shaved Brussels Sprouts Salad.
- Crackers. Why have plain crackers with soup when you can have these tasty Ranch Crackers?
- Vegetables. Roasted Sweet Potatoes, Sauteed Spinach, and Air Fryer Cauliflower would all pair well with chicken noodle soup.
Recommended Tools to Make this Recipe
- Instant Pot. Perfect for this Instant Pot chicken noodle soup recipe and any of my other Healthy Instant Pot recipes.
- Ladle. Ideal for serving the soup and transferring it to storage containers.
- Chef’s Knife. A nice, sharp knife makes prepping ingredients easy.
Recipe Tips and Tricks
- Use Bone-In Chicken. Not only is bone-in chicken more tender, but the bones themselves help to flavor the broth, making this recipe the best Instant Pot chicken noodle soup with chicken breasts (or chicken thighs) that you’ll try. (If you elect to use boneless chicken for this recipe, use chicken stock or a high-quality bone broth instead of broth.)
- For the Garlic Lovers. To incorporate some garlicky flavor into your soup, try adding 1 to 2 cloves of minced garlic to the mirepoix. We love this addition!
- Use a Natural Release. For the most tender, flavorful, juicy chicken, make sure you perform a natural release on your Instant Pot. I promise that your patience will be rewarded!
- Avoid Mushy Noodles. Wait to add the noodles until the very end so that they don’t overcook. You can also cook the noodles separately, divide them into bowls, then ladel the soup over the top.
Instant Pot Chicken Noodle Soup
The best Instant Pot chicken noodle soup with chicken breasts or thighs, vegetables and egg noodles. This homestyle soup is cozy and perfect when you're sick.
Prep: 15 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 servings
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken breasts or thighs, or a mix
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 1 pound carrots peeled and cut into 1/4-inch-thick diagonal slices
- 3 medium stalks celery cut into 1/2-inch-thick slices
- 1 1/4 teaspoons kosher salt plus additional to taste
- 1/2 teaspoon black pepper or to taste
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 3 cups water plus additional as needed
- 2 1/2 cups uncooked whole wheat egg noodles about 3 3/4 ounces
- Chopped fresh parsley
Instructions
- Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
- Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
- Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
- Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.
- Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press “cancel” first).
- Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
- While the noodles cook, shred the chicken and discard the bones.
- Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you’d like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.
Video
Notes
- TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 379kcalCarbohydrates: 23gProtein: 47gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 139mgPotassium: 1158mgFiber: 3gSugar: 5gVitamin A: 12803IUVitamin C: 9mgCalcium: 65mgIron: 2mg
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One of my favorite cooking methods for busy weeknights, don’t miss these other healthy Instant Pot recipes:
Hi Erin
I always love your recipes. I’m dying to make this, but I don’t have an instant pot. Would the steps differ significantly?
Hi Karen! Here is my version for the stove top version: https://www.wellplated.com/chicken-noodle-soup/ Enjoy!