There’s nothing quite like a bowl of chicken noodle soup—warm, comforting, and timeless. This Instant Pot Chicken Noodle Soup is one of those recipes I turn to again and again, especially on chilly days or when we want something simple and nourishing. It’s cozy, flavorful, and comes together easily with simple ingredients.
My daughters love this homemade chicken noodle soup. And I love it because it is wholesome and so easy to make, just like my lemon chicken orzo soup and chicken fajita soup.
Traditionally, chicken noodle soup simmers on the stovetop for hours. The Instant Pot makes it faster and easier without sacrificing flavor, giving you tender chicken, perfectly cooked vegetables, and a rich, soothing broth in a fraction of the time; less than 30 minutes!
The Instant Pot locks in flavor, and everything comes together in one pot, making cleanup easy and results consistent every time. This is a weeknight staple for us!
Before You Start: Helpful Tips
A few small tips will help you get the best results every time:
Season in layers. Start mild and adjust salt and pepper at the end for the best flavor balance.
Add noodles at the end. Cooking them under pressure can make them mushy—adding them after pressure cooking keeps them just right.
Use boneless or bone-in chicken. Both work well. I used boneless chicken thighs. Bone-in chicken can add extra depth to the broth.
Cut vegetables evenly. This ensures everything cooks at the same pace.
Use frozen veggies – If you don’t tend to keep fresh vegetables on hand, you can easily toss a bag of your favorite frozen vegetables into the pot.
Ingredients
This soup keeps things simple and classic:
- Chicken: Breasts or thighs work equally well. Use boneless or bone-in chicken.
- Vegetables: You’ll need carrots, onions, and celery. These veggies together are called mirepoix and are used in many soups.
- Garlic: Freshly chopped garlic is preferable, but frozen garlic cubes or jarred minced garlic can be used.
- Broth: Use chicken or vegetable broth for depth of flavor.
- Noodles: Egg noodles are classic, but other pasta shapes will work too.
- Herbs & seasoning: Bay leaf, salt, and black pepper for warmth. I also added thyme, oregano, and fresh parsley to garnish.
Variations & Substitutions
This recipe is easy to adapt based on what you have:
- Use rotisserie chicken: Add shredded chicken after pressure cooking and skip cooking it in the pot.
- Change the noodles: Try rotini, ditalini, or broken spaghetti.
- Add vegetables: Peas, corn, spinach, or green beans are great options.
- Make it creamy: Stir in a splash of cream or milk at the end to make a creamy chicken noodle soup
- Add herbs: Fresh parsley or dill brightens the soup just before serving.
Serving Suggestions
This homemade soup is delicious on its own for an easy, comforting dinner. Sometimes I will make a simple salad on the side or bake a quick batch of jalapeno cheddar cornbread.
You can also serve this along with some crusty bread or garlic bread, or serve it with dinner rolls.
Storage & Reheating
Chicken noodle soup is perfect for leftovers:
- Refrigerate: This soup stores well in an airtight container in the fridge for up to 3 days. Remember, the noodles do soften as they are stored, but they are still delicious.
- Freeze: If you plan to freeze the soup, don’t add the noodles. Add the noodles when you take the soup out of the freezer and reheat it.
- Reheat: Warm gently on the stovetop or in the microwave, adding broth as needed.
Can I make Chicken Noodle Soup ahead of time?
If making this soup ahead of time, I suggest cooking it to the point before adding the noodles. Then, when ready to serve, heat the soup, add the noodles, and cook for 6-8 minutes until the noodles are al dente. Then serve the soup!
More Soup Recipes You’ll Enjoy
Roasted Pumpkin Soup
Instant Pot Sweet Potato Soup
Vegan Roasted Carrot & Red Pepper Soup
Chicken Fajita Soup (Instant Pot & Stovetop)
Instant Pot Chicken Noodle Soup
Equipment
Ingredients
- 1 tablespoon Olive Oil or Butter
- 4 cloves Garlic, minced
- 3/4 cup Onion, diced
- 3/4 cup Carrots, peeled and diced, about 2 medium carrots
- 3/4 cup Celery ribs, diced, about 2 ribs
- 1 Bay leaf
- 1/2 teaspoon Thyme, dried
- 1/2 teaspoon Oregano, dried
- 1 pounds Chicken , use breast or thighs, boneless and skinless
- 1/2 teaspoon Kosher salt , to taste
- 1/4 teaspoon Black Pepper, freshly ground
- 4 cups Broth, chicken or vegetable
- 4 ounce Wide Egg Noodles
- 1 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Parsley leaves, chopped
Instructions
- Start the Instant Pot in SAUTE mode and heat it. Add oil, onions, and garlic. Stir and saute for 2-3 minutes.
- Add carrots, celery, salt, pepper, thyme, oregano, and broth. Stir well.
- Place the chicken on top and push it under the liquid. Press Cancel, then close the lid with the vent in sealing position.
- Set the Instant Pot to pressure cook mode at high pressure for 6 minutes.
- When the Instant Pot beeps, do a 10-minute NPR. Let the pressure release naturally for 10 minutes, then open the lid.
- Remove the chicken from the soup and shred it with two forks.
- Add the egg noodles and shredded chicken back to the pot. Set the Instant Pot to saute mode for 6 minutes or until the noodles are cooked. Then press cancel. (If the chicken is already well-cooked, hold off and add it in once the noodles are almost cooked)
- Stir in lemon juice and parsley. Taste and adjust seasonings. Soup is ready to be served.
Stovetop Method
- In a large pot, sauté the onions and garlic in butter or oil for 2-3 minutes, over medium-high heat. Add the carrots and celery. Then pour in the chicken broth along with the bay leaf, salt, pepper, thyme, and oregano. Place the chicken in the pot, and bring it to a boil. Then reduce the heat, cover with a lid, and cook for about 15 minutes. Open the lid, add the egg noodles, and cook for another 8-10 minutes. Take out the chicken when the noodles are almost cooked, shred it with two forks, and add it back to the soup. Add the lemon juice, and garnish with parsley. Taste and adjust seasoning. Serve and Enjoy!
