Enjoy this quick and easy Instant Pot Chicken Noodle Soup in your lunch box, on a cold day or when you’re feeling under the weather. It’s so comforting!
Instant Pot Chicken Noodle Soup
There’s nothing quite as soothing and satisfying as a steaming bowl of homemade chicken noodle soup with egg noodles. It’s the best for warming you up or fighting a cold. Plus, it’s easy to make. This healthy chicken noodle soup recipe is so nourishing, with lots of veggies and over 26 grams of protein. If you need warm school lunch ideas, this soup is perfect for packing in a thermos. For more takes on classic chicken noodles soup, try my Chicken Barley Soup, Turmeric Chicken Noodle Soup, and Chicken and Cavatelli Soup.
Ingredients
- Chicken: Trim the fat off four boneless, skinless chicken thighs or chicken breasts, if you prefer.
- Salt and Pepper for seasoning
- Vegetables: Onion, celery, carrots
- Garlic and Bay Leaves for flavor
- Broth: You’ll need four cups of low-sodium chicken broth or stock.
- Noodles: Measure one cup of uncooked egg noodles.
- Parsley for garnish
How to Make Chicken Noodle Soup in the Instant Pot
- Season the chicken with salt. Then press sauté and add the oil.
- Veggies: Sauté the onion, celery, carrot, and garlic for four to five minutes.
- Remaining Ingredients: Add the chicken, broth, bay leaves, and black pepper to the pot.
- Cook: Cover the Instant Pot and cook on high pressure for 15 minutes. Let the pressure release naturally when finished cooking. If you’re in a hurry, you can do a quick release.
- Shred the Chicken: Discard the bay leaves, transfer the chicken to a plate, and coarsely shred the chicken with two forks.
- Noodles: Add the noodles to the pot with the shredded chicken, and cook for two minutes on high pressure. Do a quick or natural release, and garnish with parsley.
Variations
- Chicken: You can also use bone-in chicken thighs and cook for a couple more minutes. Or substitute boneless, skinless chicken breasts if you prefer white meat and reduce the cooking time by a few minutes.
- Leftover Meat: Use leftover turkey from the holidays or rotisserie chicken with bones.
- Herbs: Swap parsley with chives, rosemary, or oregano.
- Pasta: Sub another type of noodles, like orzo or elbow pasta.
- Low-Carb Soup: Omit the noodles and add more chicken and veggies.
- Gluten-Free Soup: Substitute gluten-free egg noodles.
- No Instant Pot? Follow these directions for chicken noodle soup on the stove.
What to Serve with Chicken Noodle Soup
Chicken noodle soup is a complete meal in a bowl. It’s great served with crackers or bread, and if you want something green to go with it, make a simple romaine salad.
How to Freeze Chicken Noodle Soup
Leftover chicken noodle soup will keep for up to 4 days refrigerated in an airtight container. You can also freeze it for up to 3 months in single-serving containers. Thaw it in the fridge, and microwave or heat it on the stove until warm. The noodles will absorb some of the liquid, so you may need to add more water or broth before reheating or cook the noodles separate.
What gives chicken noodle soup the most flavor?
Bay leaves, salt, pepper, garlic, celery, carrots and onion all flavor classic chicken noodle soup.
Do you precook noodles for chicken noodle soup?
Nope! Just throw the noodles uncooked in the soup towards the end. They cook in just a couple of minutes in the Instant Pot.
More Chicken Soup Recipes You’ll Love
- Chicken Enchilada Soup
- Chicken Pot Pie Soup
- Chicken Soup with Spinach and Acini di Pepe
- Chicken and Lentil Soup
- Avgolemono Chicken and Rice Soup
Instant Pot Chicken Noodle Soup
Equipment
Ingredients
- 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrot
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- black pepper, to taste
- 1 cup egg noodles, (1 1/2 oz)
- parsley, optional for garnish
Instructions
- Season the chicken with salt. Press sauté and add the oil.
- Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
- Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
- Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure.
- Quick or natural release. Garnish with parsley and serve.
