Instant Pot Chicken Noodle Soup

Published Date: November 13, 2021

Make this hearty and soul-warming Chicken Noodle Soup in just a few minutes using your Instant Pot! There is nothing like a steaming bowl of tender chicken strips, egg noodles, and hearty veggies in a flavorful broth to keep your whole family warm and toasty on a cold winter night!

Instant Pot Chicken Noodle Soup
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The air has gone chilly and will soon turn frosty- which means soup season is upon us! And what better way to kick it off than with a bowl of classic, homemade Chicken Noodle Soup made from scratch? This soup has always been our go-to recipe when we need a restorative broth when feeling under the weather, as a “pick-me-up” soul-food when in need of comfort, and, of course, to instantly ward off the numbing coldness that winter brings. And if you love easy IP chicken recipes like I do, you’ll want to try my sweet friend Chandice’s Mississippi Chicken Instant Pot dinner!

Super Easy Chicken Noodle Soup from Scratch

Sometimes just the thought of how long it would take to make a delicious chicken noodle soup from scratch can make us consider those sodium-rich packed instant noodles instead. I get it, when you are not feeling well or need something to warm you up quickly, standing in front of the stove is not what you need. While I am not one to judge, I certainly am not a fan. At least not when I discovered that I can make a comforting bowl of chicken noodle soup using fresh ingredients at home in a fraction of the time using my trusted kitchen partner- my Instant Pot!

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Why This Recipe Works

  • Using an instant pot significantly cuts the cooking time but still delivers that ‘boiled-for-hours’ deliciousness that we all crave! Instant pot recipes for the win!
  • Just one pot to clean makes a busy mama happy!
  • Clean your fridge up and use your leftover veggies to amp up the flavor and nutrition!
  • This instant pot chicken noodle soup recipe is not only full-on flavorful; it is also packed with nutritional benefits!

Ingredients Needed To Make Instant Pot Chicken Noodle Soup

  • Chicken breasts
  • Chicken broth (if you are concerned about sodium, you can use low sodium)
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Bay leaf
  • Fresh parsley
  • Salted butter
  • Chicken bouillon powder
  • Thyme
  • Salt (to preference)
  • Pepper
  • Egg noodles
Instant Pot Chicken Noodle Soup Ingredients
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Kitchen Tools You’ll Need

  • Instant pot
  • Garlic press

How to make the Best Chicken Noodle Soup using Instant Pot

  1. Mix all the ingredients in the pot except for the noodles.
  2. Pressure cook for 12 minutes. Once done, you can do either a natural or quick release.
  3. Use tongs to remove the chicken from the pot and place it on a chopping board to rest.
  4. Add the noodles and press the sauté function. (you will leave the lid off and stir occasionally)
  5. Cook noodles for around 5 minutes or until al dente.
  6. While the noodles are cooking, shred chicken into bite-sized strips. Add them into the soup mixture.
  7. Remove bay leaves and serve!
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Helpful tips for you!

  • Cooking time for noodles depends on the type and brand you are using. I recommend following the instructions written on the package for best results.
  • Turn the heat off once the noodles are supple but still have a firm bite in them, though. Remember that they will continue to cook even when in the bowl.
  • If you are making this Instant Pot Chicken Noodle Soup ahead, do not add the noodles yet as they will absorb the flavorful chicken broth and will make them soggy. Just cook them a few minutes before mealtime starts.

Storage Instructions:

The soup may be kept in the fridge in an airtight container for up to 3 days or in the freezer for up to 6 months. I like to store it in smaller airtight containers that are easy to reheat.

Frequently Asked Questions for Instant Pot Chicken Noodle Soup

Can I use frozen chicken?

Yes, increase the cooking time to 15 minutes. If you want to double-check that your chicken is fully cooked, the internal temperature of cooked chicken should be at least 165 degrees F.

Could I use a whole chicken or other chicken pieces besides chicken breast?

Feel free to use a whole chicken or whatever pieces you like. You will want to cook the whole chicken for 6 minutes per pound.

Can I use leftover rotisserie chicken?

Absolutely! Just remove the skin before using it. You will also need to reduce cook time, use low pressure and do a quick release.

Can I use dried parsley?

Yes. Use about 2 Tablespoons of dried parsley.

Could I just use water instead of chicken broth?

The chicken broth adds a lot of flavor to the soup. You could substitute chicken stock if you like. Or vegetable broth would work too. If you prefer, you could create your own chicken broth using water and chicken bouillon granules or cubes. Use 1 teaspoon of granules or 1 cube per cup of water.

I don’t have any garlic cloves – can I use garlic powder?

Sure, just use ¼ teaspoon of garlic powder.

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Instant Pot Chicken Noodle Soup

Make this hearty and soul-warming Chicken Noodle Soup in just a few minutes using your Instant Pot! There is nothing like a steaming bowl of tender chicken strips, egg noodles, and hearty veggies in a flavorful broth to keep your whole family warm and toasty on a cold winter night!
4 from 43 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Chicken Noodle Soup, chicken soup, Instant Pot Chicken soup recipe, instant pot noodle soup, instant pot recipe
Prep Time: 10 minutes
Cook Time: 17 minutes
Pressure Building: 10 minutes
Total Time: 37 minutes
Servings: 6 people
Calories: 319kcal

Ingredients

  • 2 pounds chicken breast
  • 8 cups chicken broth low sodium if you perfer
  • 1 large onion diced
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 2 cloves garlic pressed
  • 1 piece bay leaf
  • ½ cup fresh parsley chopped
  • 1 Tablespoon butter salted
  • 2 Tablespoons chicken bouillon powder
  • 1 teaspoon dry thyme
  • 2 teaspoons salt if you prefer less salt, only use one tsp
  • 1 teaspoon pepper
  • 6 ounces egg noodles about 2 cups

Instructions

  • Put the chicken, broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the pot. (everything but the noodles) Stir to mix.
  • Set the instant pot to pressure cook for 12 minutes.
  • When cooking time is over you may use the quick release or natural release.
  • Remove the chicken from the pot. Place it on a clean cutting board and allow it to rest for a few minutes.
  • While the chicken is resting, add the egg noodles to the instant pot and hit the saute function.
  • While the noodles are boiling, shred the chicken.
  • Boil until the noodles are just turning soft. (it will probably take no more than 5 minutes)
  • Add the shredded chicken back to the pot.
  • Remove the bay leaf before serving.

Notes

*This recipe uses an 8qt Instant Pot.
* If you have any issues with sodium, you can use low sodium broth and only 1 tsp of salt in the recipe, instead. I love it the way it is – but I am a fan of saltiness, but you should season to preference! 🙂

Nutrition

Calories: 319kcal | Carbohydrates: 25g | Protein: 38g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 2535mg | Potassium: 1038mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4153IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 2mg
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Comments

    1. Post
      Author

      hey Michele! Yes, i changed that. It should be broth only – I tested it with equal parts broth and water and just broth and the version with just broth is much better! I updated the recipe card and it’s correct now! 🙂

    1. Post
      Author

      hey Bonita! Yes, i changed that. It should be broth only – I tested it with equal parts broth and water and just broth and the version with just broth is much better! I updated the recipe card and it’s correct now! 🙂

    1. Post
      Author
  1. Overall, I liked the recipe. It tasted a little too salty. I though 2 tsps of salt seemed like a lot. Next time I will cut that in half.

    1. Post
      Author

      Admittedly, I love salt…hahah…so I tend to cook with it alot. Great adjustment though, if it’s not your thing! Glad you liked it overall, though!

  2. Can you tell me the serving size you use for your nutrition information? I would like to keep track of it in my fitness/food tracking app. 😊 Btw, this was absolutely amazing and the first time I have ever made chicken soup from scratch!

    1. Post
      Author

      Hi Nikki! I’m so glad you liked the recipe! Especially since it was your first time making it from scratch! yay! The 8 qt instant pot holds about 6.5 cups and this recipes serves 6 people so I would say that it’s about a cup per serving! Good for you for keeping up with a food tracking app! I wish I was that dedicated!

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      Author

      Hi Brandy! No, you don’t have to put the lid back on while cooking the noodles! Great question! Typically you leave the lid off so you can stir and sear with the saute’ function! 🙂

    1. Post
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      Author

      No, you shouldn’t need to change the time but you may want to reduce the amount of bouillon by half because chicken thighs will create a more flavorful broth! 🙂

  3. I loved this recipe! My mom wants to make it but doesn’t have an instant pot. Can it be made on the stove or in a crock pot? If so, any advice to get it to turn out the same? Thanks!

    1. Post
      Author

      Hey Laura, this could definitely be made on a stove! I would just boil the chicken first and shred it first, then use that, the chicken stock with the rest of the ingredients to make it in a large pot. Heat it all the way through on a low-medium simmer, then throw in the noodles to boil! 🙂

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