Name: 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 tsp dried oregano); 1 teaspoon salt (or to taste); 1 teaspoon pepper (or to taste); 1 teaspoon dried thyme (or 1 tablespoon fresh thyme); 1 chicken bouillon cube or powder; 2 tablespoons unsalted butter; 4 cups chicken broth (or vegetable broth, no sodium added); 4 cups water; 2 pounds chicken with skin and bones, including at least 1 breast; 5 ounces uncooked egg noodles (about 2 cups)

Jump to Recipe·4 from 2 reviews

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If you’re craving a soul-warming meal that feels like a cozy hug in a bowl, this Instant Pot Chicken Noodle Soup Recipe is exactly what you need. It blends tender chicken, perfectly cooked egg noodles, and a medley of fresh vegetables with herbs and savory broth, all coming together quickly and effortlessly thanks to the magic of the Instant Pot. Whether you’re nursing a cold, looking for a comforting family dinner, or just want something hearty and wholesome, this recipe delivers on flavor and convenience every single time.

Ingredients You’ll Need

The image shows a black pot filled with a soup that has visible layers of diced orange carrots, light yellow potatoes, and green herbs floating in a clear broth. On top, a piece of cooked light beige chicken is being lifted by black tongs with copper handles, held by a woman's hand using wooden chopsticks for support. The scene is set on a white marbled background. The pot has a simple round shape and the colors of the soup ingredients contrast well with the dark pot. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but absolutely essential for creating the rich, comforting flavors and satisfying textures that make this soup such a beloved classic. Each one adds a unique layer to the dish — from the aromatic herbs to the tender chicken and fresh veggies.

2 tablespoons butter (unsalted): Adds richness and helps sauté the vegetables for deep flavor.
1 large onion (chopped): Builds a savory base with its natural sweetness when softened.
2 medium carrots (chopped): Bring a subtle sweetness and vibrant color to the soup.
2 stalks celery (chopped): Provide a gentle crunch and earthy undertone.
1 teaspoon salt: Enhances all the soup’s flavors perfectly.
1 teaspoon pepper: Adds just the right touch of warmth and spice.
1 teaspoon thyme (dry or 1 tbsp fresh): Gives the soup its classic herbal aroma.
1 tablespoon parsley (fresh, chopped): Brightens the soup with fresh, green notes.
1 tablespoon oregano (fresh chopped or 1 tsp dry): Adds depth and a hint of earthiness.
1 chicken bouillon (cube or powder): Boosts the broth’s savory body and enhances the chicken flavor.
4 cups chicken broth (or unsalted vegetable broth): Forms the hearty, flavorful foundation of the soup.
2 pounds chicken (skin and bones, with at least 1 breast): Ensures tender, juicy meat and rich broth.
4 cups water: Balances the broth for perfect consistency.
5 ounces egg noodles (uncooked, about 2 cups): Bring comforting, silky texture that ties everything together.

How to Make Instant Pot Chicken Noodle Soup Recipe

Step 1: Prep the Instant Pot

Start by turning your Instant Pot to the sauté setting so it can warm up — this will prepare it for cooking the vegetables and building flavor right from the beginning. Make sure you’re familiar with your model’s settings for a smooth cooking process.

Step 2: Cook the Veggies

Once the butter is melted in the Instant Pot, it’s time to add the chopped onion, carrots, and celery. Sauté them for about 3 minutes until the onion becomes translucent. This step is key to developing the deep, sweet flavors that really make this soup sing.

Step 3: Add Seasoning

Next, sprinkle in your salt and pepper, thyme, parsley, oregano, and the chicken bouillon. Stir everything well to let the herbs release their natural oils and blend with the veggies, seasoning the base of your soup beautifully.

Step 4: Add Broth and Chicken

Pour in the chicken broth, then add the chicken pieces with skin and bones, which will make your broth extra flavorful. Add the water as well—this ensures the soup has plenty of liquid to simmer the chicken perfectly.

Step 5: Pressure Cook the Chicken

Seal the Instant Pot lid carefully and select the Soup setting, setting your timer for 7 minutes. No Soup setting? Just choose Manual or High Pressure for the same duration. This quick pressure cooking locks in moisture and flavor, cooking the chicken tenderly and infusing the broth.

Step 6: Release the Steam

Once the cooking time finishes, allow the Instant Pot to naturally release the pressure for about 10 minutes—this helps keep the chicken juicy and flavorful. If you’re short on time, use the quick release feature—but natural release is worth the wait!

Step 7: Remove Chicken and Shred

Carefully open the lid and remove the chicken pieces. Shred the meat finely using two forks—this shredding melts into the broth and noodles, making every spoonful rich and satisfying.

Step 8: Cook Noodles

Add the uncooked egg noodles right into the hot broth and set the Instant Pot back on sauté, cooking uncovered for about 6 minutes until the noodles are tender but not mushy. This fresh cooking ensures the noodles soak up just enough of the savory broth while maintaining their perfect texture.

Step 9: Finish the Soup

Turn off the Instant Pot by pressing cancel. Stir in the shredded chicken back into the soup and give it a taste—adjust salt and pepper as needed to suit your preference. Garnish with extra fresh parsley if you like to add a final pop of color and freshness.

How to Serve Instant Pot Chicken Noodle Soup Recipe

A white bowl filled with chicken noodle soup showing three main layers: at the bottom, a clear golden broth speckled with green herbs; in the middle, soft, wavy, pale yellow noodles mixed with shredded chicken pieces that are light beige and tender; and on top, bright orange carrot slices and bits of green herbs floating in the broth. A silver spoon is partially inside the bowl on the right side, with the handle resting on the bowl edge. The bowl sits on a white marbled surface with a stack of white plates blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of chopped fresh parsley or a sprinkle of cracked black pepper on top brightens the soup and adds an inviting aroma. For a little extra comfort, a dash of grated Parmesan or a squeeze of fresh lemon can be delightful garnishes too.

Side Dishes

Serve this soup with hearty crusty bread or buttery garlic toast to soak up every last drop, or pair with a crisp green salad for a lighter, refreshing contrast that complements the warmth of the soup beautifully.

Creative Ways to Present

For a charming touch, serve the soup in rustic bread bowls or family-style in large ceramic bowls to share. You can also portion the soup into individual ramekins topped with a sprinkle of cheese and a quick broil for a golden crust, adding fun texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day or two, making your next meal even more comforting and delicious.

Freezing

This Instant Pot Chicken Noodle Soup Recipe freezes beautifully. Freeze in individual portions to make reheating quick and easy. Keep in mind that noodles may absorb more liquid upon freezing, so you might want to undercook the noodles slightly before freezing for best texture.

Reheating

When ready to eat, thaw the frozen soup overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, just add a little water or broth to loosen it back up to your preferred consistency.

FAQs

Can I use chicken breasts without skin and bones for this Instant Pot Chicken Noodle Soup Recipe?

Yes, boneless, skinless chicken breasts can work well if you prefer, but keep in mind that using bone-in, skin-on pieces adds more depth of flavor and richness to the broth.

What can I substitute for egg noodles if I want a gluten-free option?

You can swap egg noodles for gluten-free pasta, rice noodles, or even spiralized vegetables like zucchini for a lighter, gluten-free version of the soup.

Is it possible to make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and replace the chicken with hearty mushrooms or tofu for protein. Just omit the chicken bouillon or choose a vegetarian-friendly brand.

How long does it take to make this soup from start to finish?

The entire process takes about 30 minutes, making it a perfect quick yet comforting meal for busy days or last-minute plans.

Can I double this recipe in my Instant Pot?

Doubling is possible but make sure not to exceed your Instant Pot’s max fill line. You might need to cook in batches to ensure even cooking and safety.

Final Thoughts

This Instant Pot Chicken Noodle Soup Recipe is an absolute game-changer for anyone who loves homemade comfort food without hours spent in the kitchen. Its simplicity combined with deep, fulfilling flavors make it a treasured favorite for weeknight dinners or anytime you need a little comforting warmth. I can’t wait for you to try it and experience just how satisfying and easy this classic soup can be!

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