Instant Pot Chicken Noodle Soup

02.05.2018

Chicken Noodle Soup made in the Instant Pot will quickly become a go-to family favorite! As a matter of fact it’s probably the easiest and best chicken noodle soup I’ve ever made! It’s so simple to throw together and it’s ready in no time. The pressure cooker does most of the work!

Chicken Noodle Soup shown here in an Instant Pot

Chicken Noodle Soup in the Instant Pot

When you’re sick what’s the only thing you want? Chicken noodle soup. Okay and if you’re me maybe some ice cream to wash it down.

But really homemade chicken noodle soup is one of my go-to dinners and not just for sick days.

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It’s so nice to sit down to a big bowl of this after a long day.

Plus I love that my whole family loves chicken noodle soup so I make it a lot. I don’t get the “Mom, how many more bites” 30 seconds after we’ve sate down to eat.

My kids actually even request it for dinner.

And we love it with some fresh toasted and buttered sourdough bread. Bread and soup just go hand in hand don’t they?

Instant Pot Chicken Noodle Soup

Ingredients for This Recipe

  • Olive oil
  • Veggies including carrots, celery, onion and garlic
  • Low-sodium chicken broth
  • Herbs including fresh thyme, rosemary, parsley and dried bay leaf
  • Salt and freshly ground black pepper
  • Bone-in, skin-on chicken thighs, skinned
  • Egg noodles, such as American Beauty
  • Fresh lemon juice

Scroll below for full printable recipe.

Instant Pot Chicken Noodle Soup

How to Make Chicken Noodle Soup in the Instant Pot

  • Select the “saute” setting on the Instant Pot and let heat until the label reads “hot.”
  • Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
  • Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press “cancel” on Instant Pot turn turn off saute mode.
  • Cover and close lid and make sure the vent on the lid is set to “sealing” position.
  • Select “manual” (or high pressure on other pressure cookers) and set to 10 minutes.
  • Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
  • Remove chicken and transfer to a cutting board. Press “cancel” on the Instant pot then press “saute.”
  • Add noodles and let cook, uncovered, until noodles are tender, about 5 – 6 minutes.
  • Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.

Homemade Chicken Noodle Soup two servings shown her in white speckled ceramic bowls on a grey surface

Easy Homestyle Soup Recipe

I’m guessing this will be the new most frequently made version of chicken noodle soup it at my house. It’s just that good!

The Instant Pot gives you that homestyle flavor and fully tender chicken. (If you are interested in buying an Instant Pot you can get them on Amazon).

The cook time here really is only about 20 minutes but there’s also the 10 minutes (approx.) it takes for the Instant Pot to come up to pressure and the 10 minutes to release pressure.

Even if you don’t normally cook with chicken thighs definitely give them a chance here.

They add great flavor, they won’t overcook here, they become perfectly tender, and the bones in them also great flavor.

But skip the skin, like I mention in the recipe, it doesn’t have much to offer anyway unless it’s browned.

Close up image of a single serving of chicken noodle soup

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Print

Instant Pot Chicken Noodle Soup

4.91 from 11 votes

This is likely to become your new go-to chicken noodle soup! So easy to make yet the end result tastes amazing! It's a homestyle chicken noodle soup everyone will love, and you'll love how the Instant Pot does almost all of the work.

Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 350 kcal
Author: Jaclyn

Ingredients

  • 1 Tbsp olive oil
  • 1 1/2 cups peeled and diced carrots (3 medium)
  • 1 1/2 cup diced celery (2 large stalks)
  • 1 cup chopped yellow onion (1 small)
  • 3 Tbsp minced garlic (3 cloves)
  • 8 cups low-sodium chicken broth
  • 2 tsp minced fresh thyme* (or just add in 2 large sprigs)
  • 2 tsp minced fresh rosemary (or just add 1 large sprig)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 1/2 lbs bone-in, skin-on chicken thighs, skinned*
  • 3 cups wide egg noodles, such as American Beauty
  • 1 Tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley

Instructions

  1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."

  2. Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.

  3. Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.

  4. Cover and close lid and make sure the vent on the lid is set to "sealing" position.

  5. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.

  6. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.  

  7. Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."

  8. Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes. 

  9. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.

  10. *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.

  11. Recipe source: inspired by my Slow Cooker Chicken Noodle Soup

Recipe Notes

Look for the fresh poultry herb blend so you don't have to buy thyme and rosemary separately.

You can also use dried if you don't want to pay for fresh, use a heaping 1/2 tsp of each.

Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 350 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 131mg 44%
Sodium 246mg 10%
Potassium 854mg 24%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 4g
Protein 28g 56%
Vitamin A 114.5%
Vitamin C 12.9%
Calcium 7%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.
This post contains affiliate links.

28 comments

  • Jeanne: This was my maiden effort in my new IP and this recipe is definitely a keeper! The lemon juice just brightens everything – perfect touch.

    My little tweaks: Breasts and mini pasta shells rather than thighs and wide egg noodles because that’s what I had on hand. Doubled the fresh herbs and bay leaf as I like things well-seasoned and I’d read that IP soups tend to be less flavorful compared to slow-cook versions.

    Note to self: Chop rather than dice veggies next time; IP cooks them a bit mushy for my taste. And stop noshing on the chicken during shredding. It was so flavorful and moist and just fell right off the bone – wow.

    Thank you, Jaclyn! November 25, 2018 at 10:16am Reply

  • Jennifer: IF you make this ahead of time and let it sit, like make it in the middle of the day and serve it for dinner, will the noodles get too soggy? October 17, 2018 at 12:16pm Reply

    • Jaclyn: Yes the noodles will soften. It would still taste great but like you say the noodles get soggy the longer it sits. October 17, 2018 at 1:04pm Reply

  • Jackie: My husband is not a big chicken noodle fan but my daughter was sick so I told her I’d make some soup. I just got an instant pot and this was my first soup in it. It was sooooo good! My husband said, “You could make that every week and I’d love it!” and it’s the first thing my daughter’s eaten all day! Thanks for such an easy and tasty recipe! October 1, 2018 at 11:40pm Reply

    • Jaclyn: I’m so glad your family liked this soup Jackie! October 2, 2018 at 10:49am Reply

  • Michelle Brown: The soup was delicious and it looked just like these pictures! Thank you! September 9, 2018 at 7:15pm Reply

  • Lily: Good recipe. If you’re going to use dry spices, only use 1/2 teaspoon of Rosemary and 1/2 Thyme. I used less than 1 teaspoon and it was too much. August 12, 2018 at 5:33pm Reply

  • Laura: This was the first meal i made in my new instapot, which i just bought the other night and woke up to a terrible cold this morning, so needed some chicken soup! The recipe turned out great, but on my model, putting it on soup with meat setting and high pressure took 30 minutes. Not sure if that makes sense if the recipe calls for 10 minutes – but everything seemed perfectly done, not overdone, so? July 26, 2018 at 9:52pm Reply

    • Jaclyn: Glad you liked it! Hope you get feeling well! August 2, 2018 at 5:29pm Reply

  • Claudia: Hi. I’ve never posted a comment on a cooking blog before but here goes: I made this last night, followed the recipe exactly, .and it came out perfect and delicious! The only tip I would offer is to go with the chopped rosemary instead of the sprig. I used a sprig and all of the leaves cooked off, which left them floating in the soup. Personally, I don’t like eating rosemary leaves so next time I will definitely add chopped rosemary. Great recipe! Thank you , Jaclyn! July 25, 2018 at 3:35pm Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:19pm Reply

  • Marion: Easy and delicious! July 14, 2018 at 7:27pm Reply

    • Jaclyn: Thanks for the great feedback! Glad you enjoyed the recipe! July 16, 2018 at 12:41pm Reply

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