Sit down, rest yourself a moment, and settle in with a bowl of Instant Pot Chicken Noodle Soup. It won’t demand much from you—just a quick 15 minutes of ingredient prep—and you’ll be rewarded by soul-soothing spoonfuls of nourishing, healthy goodness.

Easy Instant Pot chicken noodle soup

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Instant Pot creamy chicken noodle soup is a recipe to revitalize your spirits.

If you’re feeling run down, it will give you comfort and respite.

If you are feeling optimistic, it will keep your momentum strong.

If you’re somewhere in between, it will tip the scale in your favor.

Its breezy 15-minute prep time means we can spend less time cooking and more time doing the things we love.

Though the activities that fill your day may look different than mine, let this Instant Pot chicken vegetable soup be there for you at the end of yours too.

A bowl of Instant Pot chicken noodle soup

In the flavor department, this soup is full-on classic just like my original Creamy Chicken Noodle Soup recipe.

It’s clean, cozy, and the kind of thing I like to eat when I want my dinner to give me a hug.

Thyme and bayleaves make this soup stand out above other run-of-the-mill chicken noodle soup recipes you may have tried, as does the method of pressure cooking.

Plus, just like my top-rated Crock Pot Chicken Noodle Soup, this soup tastes wonderful leftover.

Make it once, and enjoy having a healthy, soul-soothing meal on hand whenever you need it.

5 Star Review

“Quick, easy and healthy soup, made it several times and you just can’t go wrong with it. Love it!”

— Heni —
Healthy Instant Pot chicken noodle soup

How to Make Instant Pot Chicken Noodle Soup

The Instant Pot (here is the model I own and love), makes this soup incredibly weeknight-friendly, because every element of it from the veggies, to the chicken, to the noodles cooks in the Instant Pot from start to finish.

It’s deeply comforting in the way only a chicken noodle soup can be.

Its wholesome lineup of ingredients makes it healthy enough to enjoy on repeat.

If you want to make chicken noodle soup from scratch the easy way, you’ve come to the right place!

The Ingredients

  • Bone-In Chicken. I elected to make this Instant Pot chicken noodle soup with chicken breasts, though you can swap thighs if you prefer. My one pinky-out directive is that you use bone-in chicken breasts or thighs. 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 thighs) that you’ll try.

Can I Use A Whole Chicken?

I have not tried making this as an Instant Pot whole chicken noodle soup yet, but I suspect that it would be delicious and if you decide to try, I’d love to hear how it goes!

  • Mirepoix. The trinity of chicken noodle soup goodness! Onions, carrots, and celery are always a delicious trio, and they bring Vitamin-A, Vitamin-C, and antioxidants to the soup.
  • Seasonings. A combination of pepper, salt, dried oregano, fresh thyme, and bayleaf is how you add flavor to chicken noodle soup. Make sure you use fresh thyme here (it’s worth it).
  • Chicken Broth. The liquid base for our soup.
  • Egg Noodles. The chicken noodle soup classic! I used whole wheat egg noodles for a nutritional boost.

The Directions

Chopped vegetables in a bowl
  1. Sauté the veggies in the Instant Pot. I like to use a mix of butter and olive oil, though you can use all of one or all of the other if you prefer.
Raw meat and vegetables in broth
  1. Add in all of the remaining ingredients, except for the water. Place the chicken pieces on top.
A pressure cooker with steam
  1. Close and pressure cook for 10 minutes, then let the pressure release naturally for 10 minutes.
Shredded meat in a bowl
  1. Remove and shred the chicken.
  1. Stir in the uncooked noodles (no need to cook noodles separately for chicken soup).
Herbs and shredded chicken in a bowl of broth and vegetables
  1. Stir in the chicken and herbs. ENJOY!

Instant Pot Chicken Noodle Soup with Cooked Chicken

You can make this Instant Pot chicken noodle soup with rotisserie chicken that you already have on hand, or you can use your own pre-cooked shredded chicken. Your broth won’t be as flavorful, but it’s a speedy choice.

Three bowls of Instant Pot chicken noodle soup

Recipe Variations

  • 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.
  • 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, I recommend preparing them separately, then stirring them into the whole pot (or even individual servings) at the end.

Storage Tips

  • 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.
Instant Pot chicken noodle soup with vegetables and herbs

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 Chicken Noodle Soup

A bowl of Instant Pot chicken noodle soup with herbs

Recommended Tools to Make this Recipe

The Best Instant Pot

An Instant Pot is the perfect tool for speeding up many of your favorite recipes. This one is easy to use and works well for this soup!

No matter how you’re feeling right now, a bowl of this wholesome, heart-warming chicken noodle soup is here for you. I hope it’s just the healthy dinner/hug-in-a-bowl you’re craving.

Easy Instant Pot chicken noodle soup

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Easy Instant Pot chicken noodle soup

Instant Pot Chicken Noodle Soup

4.92 from 23 votes
Easy Instant Pot Chicken Noodle Soup with chicken breasts or thighs, veggies, and pasta. The pressure cooker makes it quick and easy!

Prep: 15 mins
Cook: 30 mins
Total: 50 mins

Servings: 6 servings


  • 2 1/2 pounds bone-in, skin-on chicken breasts, 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


  • 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.


Serving: 1of 6Calories: 403kcalCarbohydrates: 25gProtein: 32gFat: 7gSaturated Fat: 2gCholesterol: 5mgFiber: 5gSugar: 8g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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      1. I made this tonight for my sick husband and I and it was simple and delicious!! I did chicken legs and bones less thighs and was perfect. The only thing I would omit or do a lot less of next time was the oregano – the one teaspoon overpowered a bit too much. Thank you for this!4 stars

        1. Hi Gina! You can definitely adjust the seasonings to your own liking because we all have different taste, it’s easy to adjust! So glad you enjoyed the recipe! Thank you for this kind review!

  1. I made this recipe for the first time today.  I looked for one that used chicken thighs (I was out of chicken breasts) in chicken soup, and I came across this recipe. I used boneless chicken thighs (just over 3 pounds), 3C chicken broth (all I had) and 1C vegetable broth, plus, I added some freshly grated garlic to the broth. I’ve never made chicken soup with chicken thighs before, but this recipe proved to be easy and delicious. I’ll be making it again!5 stars

    1. I’m so happy to hear that this recipe was a hit, Nicole! Thank you for taking the time to share this kind review!

    1. Hi Ashley! I have not tried the recipe this way, but you could experiment with it. If you try it, I’d love to hear how it goes!

  2. This soup was fantastic! Even my picky eater finished his bowl. So tasty and so easy makes this a recipe I’ll make again.5 stars

  3. I’ve made this already and loved it! I’m wondering though if I can add frozen chicken instead? I haven’t planned ahead for today. :)5 stars

    1. I’m so happy that you enjoyed it, Beth! This post has tons of great tips for how to cook chicken from frozen in the Instant Pot. I hope this helps!

  4. This was absolutely delicious!
    I used boneless skinless thighs. I sprinkled dried thyme instead of fresh ones. And since Australia doesn’t really have egg noodles that are spirals. I used trivelle spiral pasta instead. Wonderful recipe thanks :)5 stars

  5. Winner! I first made this recipe for a family that was dealing with someone in the hospital as one of the meals they could grab and heat quickly when they got home. Also with picky teenagers, it was a good choice. Easy, excellent tasting, and makes a lot. Highly recommend! I use frozen carrots and boneless chicken when I’m in a rush. I would love to see a post/be able to search on recipes to make and bring to others in similar circumstances, I.e. friends in need (new baby at home, someone is sick, etc.), if it doesn’t already exist. Feels good to give healthy food, thank you for the recipe Erin!5 stars

  6. This is my go to
    Chicken soup recipe. However today I have frozen bone In chicken breast, not thawed yet. How many extra minutes should I add?

    1. Hi Jennifer! I recommend checking out my Instant Pot Chicken post for tips on the timing with frozen, bone-in chicken. I hope this helps!

  7. I made this soup with leg quarters because we love dark meat. I also used BETTER THAN BOUILLON for the broth and substituted 2 cloves of minced garlic for the oregano and thyme. It was absolutely delicious! The only question I have is how do you keep the Instant Pot from squirting the soup out when you do a quick release after a natural 10 minute release?

    1. Hi Connie, I have not had any problems with my instant pot squirting out soup. Each instant pot is different but I think you would need to refer to your manual to troubleshoot it. Hope you enjoy the soup!

  8. Genuine question, why do you specifically call out to use “skin on” chicken pieces and then the literal first step is to remove the skin…? Am I missing something?

    1. Hi Viv, I try to be specific as I can with certain ingredients so readers know what to look for when they are grocery shopping. Hope this helps!

    1. Hi Jenn! Yes you can use regular egg noodles. I use whole wheat egg noodles for a nutritional boost. Hope you enjoy it!

    1. Hi Robbie, I’m not having a problem finding them. You can search Target, Trader Joe’s or even online for them. Hope this helps!

  9. Delicious – just made it. Suggestion – if you don’t like your veggies too mushy I’d suggest removing them when you remove the chicken so that they don’t cook further with the pasta. I will try that next time. I also added some dry rosemary, garlic powder and Better than Bouillion chicken paste at the end to taste.4 stars

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