Name: Easy Instant Pot Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large onion, chopped; 2 medium carrots, chopped; 2 stalks celery, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano); 1 teaspoon dried thyme (or 1 tablespoon fresh thyme); 2 pounds chicken with skin and bones (at least 1 chicken breast); 2 tablespoons unsalted butter; 4 cups chicken broth (or vegetable broth, no sodium added); 4 cups water; 1 teaspoon salt (or to taste); 1 teaspoon black pepper (or to taste); 1 chicken bouillon cube or powder; 5 ounce egg noodles (uncooked, about 2 cups)

Jump to Recipe· 4.2 from 3 reviews

There is something incredibly comforting about a homemade chicken noodle soup, especially when you can whip it up effortlessly with the help of modern kitchen magic. This Easy Instant Pot Chicken Noodle Soup Recipe takes all the warm, soothing flavors you love and speeds up the process without sacrificing any taste. Packed with tender chicken, fresh veggies, and perfectly cooked noodles swimming in a savory broth, it’s a go-to bowl of happiness ready in just about 30 minutes. Whether you’re feeling under the weather or simply craving a hearty meal, this soup feels like a warm hug in a bowl!

Ingredients You’ll Need

The image shows a black pot with three pieces of cooked light beige chicken thighs partially submerged in a broth. The broth is golden and clear with visible herbs and spices floating on top. Chopped vegetables including orange carrot pieces and light green celery cubes are mixed evenly throughout the broth, creating a colorful contrast. The pot handles are black, and the pot sits on a white marbled surface. The overall look is hearty and warm, showing a simple stew or soup in the cooking process. photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of this recipe fool you—the ingredients are the heart and soul behind this classic soup’s rich flavor and perfect texture. Each component plays a role, from the fresh veggies adding color and sweetness to the herbs bringing aromatic depth to the broth.

2 tablespoons butter (unsalted): Adds richness and a silky base for sautéing the veggies.
1 large onion (chopped): Provides a sweet, savory foundation flavor as it softens.
2 medium carrots (chopped): Contributes subtle sweetness and vibrant orange color.
2 stalks celery (chopped): Brings a gentle, fresh crunch and balances the sweetness.
1 teaspoon salt (or to taste): Essential for enhancing all the flavors to perfection.
1 teaspoon pepper (or to taste): Adds a mild kick and depth.
1 teaspoon thyme (dry, or 1 tbsp fresh): Offers a warm, earthy note that’s classic in chicken soup.
1 tablespoon parsley (fresh, chopped): Brightens the soup with herbal freshness.
1 tablespoon oregano (fresh chopped, or 1 tsp dry): Adds an aromatic Mediterranean flair.
1 chicken bouillon (cube or powder): Boosts the savory umami richness in the broth.
4 cups chicken broth (or no-sodium vegetable broth): The flavorful liquid base that ties everything together.
2 pounds chicken with skin and bones (include at least 1 breast): Provides tender meat and extra flavor from the bones.
4 cups water: To give the soup volume and balance the broth strength.
5 ounces egg noodles (uncooked, about 2 cups): The classic noodle that soaks up the broth perfectly.

How to Make Easy Instant Pot Chicken Noodle Soup Recipe

Step 1: Prep the Instant Pot

Start by setting your Instant Pot to the “Sauté” function, allowing it to warm up—as with any pressure cooker, the key is a hot, sizzling base for building flavor right from the beginning.

Step 2: Cook the Veggies

Add the butter to the warm pot, letting it melt completely. Then toss in the chopped onion, carrots, and celery. Sauté these for about 3 minutes, stirring occasionally, until the onions turn soft and translucent—this step unlocks their natural sweetness and forms the flavorful base for the soup.

Step 3: Add the Seasonings

Sprinkle in the salt, pepper, thyme, parsley, oregano, and the chicken bouillon. Stir everything together well to evenly coat the sautéed veggies, building layers of herbal and savory goodness right inside the pot.

Step 4: Pour in the Broth and Add Chicken

Carefully pour the chicken broth into the pot, followed by the whole pieces of chicken with skin and bones. Add the 4 cups of water to give the soup enough volume. This combination of broth and water makes sure the flavors develop fully without being too intense or salty.

Step 5: Pressure Cook the Chicken

Secure the lid on your Instant Pot according to your manufacturer’s instructions. Select the “Soup” setting if available, and set the timer for 7 minutes. If your Instant Pot doesn’t have a Soup setting, just use Manual or High Pressure for the same amount of time. This pressure cooking infuses all those flavors quickly and cooks the chicken until it’s tender enough to shred easily.

Step 6: Release the Steam and Shred the Chicken

When the cooking cycle finishes, let the pressure release naturally for about 10 minutes. If you’re in a hurry, you can follow the quick release instructions but be careful of the steam. Remove the lid and gently lift out the chicken pieces. Use two forks to shred the meat, setting it aside while you move to the next step.

Step 7: Cook the Noodles

Return the pot to the “Sauté” mode and add the uncooked egg noodles directly to the broth. Let them cook uncovered for about 6 minutes, or until tender. This ensures the noodles soak up all the delicious flavor from the homemade broth while staying perfectly cooked.

Step 8: Finish the Soup

Turn off the Instant Pot by pressing “Cancel.” Add the shredded chicken back into the pot. Give it a taste and adjust the seasoning if needed, adding extra salt or pepper to make it just right. If you want a fresh pop of color, garnish with additional chopped parsley before serving.

How to Serve Easy Instant Pot Chicken Noodle Soup Recipe

A white bowl filled with chicken noodle soup showing three visible layers: the top layer has wide, soft, pale yellow noodles folded gently; underneath are shredded light brown chicken pieces mixed with small chunks of bright orange carrots; the bottom layer is clear, golden broth with green herb flakes floating throughout. A silver spoon is partly inside the bowl resting on the right side. The bowl sits on a white marbled surface with blurred green herbs and stacked white bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs are your best friend here. Sprinkle some chopped parsley or even a little fresh thyme on top to brighten the flavors and add a lovely touch of green that makes the dish pop visually and aromatically.

Side Dishes

Pair this soup with crunchy crusty bread or buttery garlic toast to soak up every last drop of broth. A simple green salad or roasted vegetables also make delightful companions for a wholesome meal.

Creative Ways to Present

For a cozy dinner party, serve individual portions in rustic bowls with a lemon wedge on the side for a splash of zesty brightness. Or ladle the soup into a bread bowl for an edible serving dish that’s both fun and satisfying.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days. Store it in airtight containers, making it easy to reheat a warm bowl whenever the craving strikes again.

Freezing

You can freeze the soup for up to 3 months, but keep the noodles separate if possible, as they tend to get mushy afterward. Freeze the broth and shredded chicken in airtight freezer-safe containers, then cook fresh noodles when ready to serve.

Reheating

Reheat gently on the stovetop over medium-low heat or microwave in short intervals, stirring occasionally. If frozen, thaw overnight in the fridge before warming to preserve texture and flavor.

FAQs

Can I use leftover cooked chicken for this soup?

Absolutely! You can skip the pressure cooking step and simply add your cooked chicken toward the end, simmering the soup with noodles until they’re tender.

What can I substitute for egg noodles?

If you’re avoiding gluten or prefer a different texture, try rice noodles, gluten-free pasta, or even spiralized vegetables like zucchini noodles to keep it light and fresh.

Is it necessary to use chicken with bones and skin?

Using bone-in, skin-on chicken adds extra depth and richness to your broth, but boneless skinless chicken works too—just consider adding a bouillon or extra seasonings for flavor.

Can I make this soup in a slow cooker instead?

Yes! Combine all ingredients (except noodles) in a slow cooker and cook on low for 6-8 hours. Add noodles in the last 30 minutes of cooking so they don’t overcook.

How do I adjust the soup spice level?

This soup is mild and comforting by default, but you can add a pinch of cayenne pepper or a dash of hot sauce to bring some heat if you prefer a spicier kick.

Final Thoughts

When you want a rich, flavorful meal that feels like a warm embrace, this Easy Instant Pot Chicken Noodle Soup Recipe is the perfect answer. Its straightforward ingredients and foolproof steps make it an ideal choice for busy weeknights or a comforting weekend treat. Give it a try—you’ll likely find yourself coming back to this recipe time and time again, just as I do whenever I crave a bowl of cozy goodness.