It’s time to get cozy with the ultimate comfort food! This chicken noodle soup is so easy to make in the Instant Pot, and is sure to warm your soul. Made from scratch, it’s the perfect way to warm up this winter.
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Easy Chicken Noodle Soup
Chicken noodle soup has got to be one of the top comfort foods of all time. Pasta noodles, chicken and veggies all cooked in a flavorful broth. Delicious!
Easy to make in the Instant Pot, this soup recipe is bursting with flavor and makes for a hearty and filling meal that the whole family is guaranteed to love.
Grab your pressure cooker and let’s go!
Be sure to try my Thai Coconut Chicken Soup and Tuscan Chicken Soup too!
Why You’ll Love this Chicken Noodle Soup Recipe:
- QUICK AND EASY: Because this soup is made in the Instant Pot, there’s no watching bubbling pots on the stovetop. Simple to make and delicious to eat.
- HEALTHY: Low in fat and calories and loaded with protein and fresh veggies, this is a soup you can feel good about.
- KID FRIENDLY: This is a great family meal that even your pickiest eaters will love!
If you are looking for a filling dinner that will warm your heart and soul, you can’t go wrong with this delicious chicken noodle soup recipe!
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How to Make Instant Pot Chicken Noodle Soup
You can jump to the recipe card for full ingredients & instructions!
- Season the chicken and brown in the Instant Pot. Set aside.
- Soften the vegetables with the seasoning.
- Add the chicken back to the pot and pour in the broth.
- Cook on pressure and natural release.
- Remove the chicken and shred.
- Add the noodles and cook til tender.
- Stir the chicken back into the soup.
- Season and serve.
Poultry seasoning is readily available to buy in stores. Primarily, it’s a mix of marjoram, thyme, sage, and rosemary and other ingredients like pepper, basil or celery seed may be added.
I prefer to make this recipe with chicken thighs. They are higher in fat so have more flavor and don’t dry out, though you can use breast meat if you prefer. You can also use cooked shredded chicken, just add it into the soup at the end of cooking to warm through to serve.
To make this recipe in a slow cooker, add all of the ingredients in the Crockpot, except the noodles, and stir together. Cook on low for 6 to 8 hours, then shred the chicken and add back to the slow cooker with the noodles. Cook on low for 20 to 30 minutes til the noodles are tender. Be sure to check out my stovetop chicken noodle soup too.
This chicken noodle soup will freeze well, but if you plan on making it ahead, don’t add in the noodles, as these will absorb a lot of moisture and will break up. Make up the soup, but skip the noodles, let cool and freeze in containers for up to 6 months. Thaw in the fridge overnight before reheating on the stovetop or in the Instant Pot. Add in the noodles and cook til tender to serve.
Serving Suggestions
This Instant Pot chicken noodle soup is a hearty meal all by itself, or serve with a bread side to mop up all of that broth. Try it with….
Hearty, filling and loaded with the good stuff, this is one satisfying soup recipe!
Tips!
- If making ahead of time, don’t add in the noodles until you are ready to serve.
- Once made, the soup will keep well in the fridge for up to 4 days.
- You can easily add other veggies you have to hand to this soup. Bell peppers or mushrooms make great additions.
Warm your body and soul with this delicious chicken pasta soup. Simple to make all in one pot, every spoonful is so delicious!
What type of noodles are best for chicken noodle soup?
Any wide egg noodles work great in this soup, though you can add any pasta that you have to hand.
Can I use gluten free noodles?
Yes! You can make this soup gluten-free bu using your favorite GF pasta.
Can I use turkey instead of chicken?
Turkey works great in this soup. It’s a delicious way to use up Thanksgiving or Christmas leftovers!
More Cozy Instant Pot Recipes We Love
- Instant Pot Turkey Noodle Soup
- Instant Pot Stuffed Pepper Soup
- Instant Pot Spaghetti
- Instant Pot Hamburgers
- Instant Pot White Chicken Chili
- Instant Pot Mashed Sweet Potatoes
This Instant Pot chicken noodle soup is one delicious dish that the whole family will love. This is a great go to recipe when you want something hearty, warming and comforting.
More Easy Chicken Soup Recipes to Try:
- Buffalo Chicken Soup
- White Chicken Lasagna Soup
- Chicken Parmesan Soup
- Crockpot Chicken Wild Rice Soup
- Chicken Mac and Cheese Soup
- Chicken Pot Pie Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Instant Pot Chicken Noodle Soup Recipe
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Ingredients
- 2 tablespoons olive oil divided
- 2 ½ pounds boneless, skinless chicken thighs
- Kosher salt and ground black pepper to season
- 1 onion chopped
- 3 carrots chopped
- 3 celery stalks chopped
- ½ teaspoon kosher salt
- ½ teaspoon poultry seasoning
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 3 cups wide egg noodles
- Chopped fresh parsley for garnish
Recommended Equipment
Instructions
- Press the Sauté button on the Instant Pot. Add 1 tablespoon of olive oil.2 tablespoons olive oil
- Once the oil is hot, add the chicken thighs, sprinkle with salt and pepper, and cook for 4-5 minutes, browning on each side. You may need to do this in batches. Once browned, remove the chicken from the pot and set aside.2 ½ pounds boneless, skinless chicken thighs, Kosher salt and ground black pepper
- Add the remaining tablespoon of olive oil to the Instant Pot. Add the onion, carrots, celery, salt, poultry seasoning, thyme, and bay leaves. Cook for 5-6 minutes until tender. Add the garlic and cook for another minute.1 onion, 3 carrots, 3 celery stalks, ½ teaspoon kosher salt, ½ teaspoon poultry seasoning, 3 sprigs fresh thyme, 2 bay leaves, 2 cloves garlic
- Place the chicken back into the Instant Pot. Pour in the chicken broth.8 cups low-sodium chicken broth
- Press the Cancel button. Attach the Instant Pot lid and ensure the valve is in the "sealing position." Set the Instant Pot to Pressyre Cook – Manual for 10 minutes and cook.
- After cooking, let the pressure naturally release for 10 minutes. Then, manually release the remaining pressure.
- Press the Cancel button. Discard the bay leaves and thyme sprigs. Remove the chicken, shred it, and set aside.
- Add the noodles into the Instant Pot and press the Sauté button. Cook for 4-5 minutes until the noodles are tender.3 cups wide egg noodles
- Add the shredded chicken to the pot and give everything a good stir.
- Finish with a few squeezes of fresh lemon juice. Season with salt and pepper to taste, garnish with chopped fresh parsley, and serve.Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
