Whip up a deeply comforting bowl of Instant Pot Rotisserie Chicken Soup, where savory broth and tender noodles come together with minimal effort. This versatile recipe is a perfect way to use a store-bought rotisserie chicken or any chicken you have on hand. It’s the ultimate easy, satisfying meal for a cozy night in.
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Great recipe! This is probably the best chicken soup I’ve made in the instant pot!
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The Instant Pot has been a real game-changer for soup-making! So much so that I barely make any soups on the stovetop now. I’m absolutely obsessed with Instant Pot Lasagna Soup, Instant Pot Minestrone, Instant Pot Weight Loss Soup, and Instant Pot Bean Soup.
It’s quick and effortless, delivering incredible depth of flavor and perfect for creating the ultimate chicken noodle soup from scratch, especially when you add on the convenience of using rotisserie chicken! That said, I’ve also included options for using different types of noodles and different types of chicken (breasts, thighs, whole chicken, frozen chicken, etc.).
The flexibility of this Instant Pot rotisserie chicken soup makes it a foolproof guide for achieving a perfect, comforting bowl of chicken noodle soup every time.
Ingredient notes
- Rotisserie chicken – You’ll need 2-3 cups of rotisserie chicken or leftover cooked chicken for this soup. You can also make this soup with chicken thighs, breasts, a whole chicken, or even with frozen chicken. See my notes in the section below for How to Use Other Types of Chicken in This Recipe.
- Chicken Broth – Or, swap in my instant pot bone broth, or see below on using water instead when making this soup with a whole chicken.
- Egg Noodles – Feel free to use any type of pasta in this recipe. I love egg noodles, but ditalini, elbow macaroni, small bow ties, shells, or alphabet shapes will all work here.
- Olive Oil – For sautéing the shallots, carrots, celery, and garlic. You can use butter instead to add richness and depth to the soup base, preferably unsalted.
- Shallot, carrots, and celery – The trifecta of veggies for most soups and savory sauces.
- Garlic – Minced garlic infuses the soup with aromatic warmth when sautéed with veggies.
- Dried Oregano & Basil – Contributes a subtle herbal note to this Instant Pot rotisserie chicken soup.
- Bay Leaf – Don’t forget to remove this from the Instant Pot before adding the noodles.
- Parmesan Rind – This is optional, but it provides extra flavor!
- Fresh Parsley – An optional addition to the soup just before serving. I love how it adds a great amount of fresh flavor.
- Lemon Juice – Freshly squeezed lemon juice adds some tang to the soup at the end to brighten it. You could use red wine vinegar instead.
How to make it
- Saute Aromatics: Saute shallot, carrots and celery in the pressure cooker. Add spices, chicken thighs and broth.
- Pressure Cook: Seal pot and cook on MANUAL high pressure for 10 minutes.
- Release Pressure: Allow pressure to naturally release for 10 minutes then release any remaining pressure.
- Shred Chicken: Remove chicken and shred with two forks. Set aside.
- Cook Noodles: Bring broth to a simmer using the SAUTE function. Add noodles and cook about 5 minutes, until tender.
- Season & Serve: Return chicken to pot. Season with salt, pepper, parsley and lemon juice. Enjoy!
How to use other types of chicken in this recipe
One of the things I love the most about this recipe is its incredible flexibility. Here’s how to adapt it based on the type of chicken you have available:
- Instant Pot Chicken Noodle Soup with Frozen Chicken: Thecook time will remain the same.Types of chicken to use
- Instant Pot Chicken Noodle Soup with Chicken Breasts or Thighs: The cook time will remain the same.
- Instant Pot Whole Chicken Noodle Soup: Increase the cook time to 20 minutes and use water as an alternative to broth since the uncooked chicken will add a lot of flavor to the soup.
Tips and tricks
- Switch the cooking liquid from broth to water if you decide to make this soup using a whole uncooked chicken. The uncooked chicken will add loads of great flavor, so you won’t need the flavorful broth. Make sure to stick to using broth when making this soup with chicken breasts, thighs or leftover chicken as it’ll need a little extra boost of flavor from the broth.
- Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth in soup as different brands of chicken broth will have different amounts of salt.
- Only add the noodles towards the end or they will become a mushy mess. Cooking the noodles in the soup mixture helps to infuse incredible flavor into the pasta that you wouldn’t get if you boiled them separately.
- You can make this soup ahead of time. However, the pasta will become soggy, and the soup will become thicker as the pasta will continue to soak up that liquid. To solve this, I like to prepare the soup without the pasta, then when I’m ready to serve it, I add some cooked pasta to the warm soup.
Variations
This Instant Pot rotisserie chicken soup is the perfect canvas for customization. Here are some easy and delicious variations you may like to try:
- No noodles: You can omit the pasta for a low carb rotisserie chicken soup. Another great option is to add in some cauliflower to your soup when pressure cooking.
- Add potatoes: You can add in some 1-inch cubed potatoes when the chicken goes in. The cook time will remain the same.
- Creamy rotisserie chicken soup: Whisk together 1 cup of whole milk with 2 tablespoons of cornstarch. Stir it into your finished soup until thickened. You could also add in a good splash of heavy cream at the end instead.
- Veggie-packed soup: Add in a few handfuls of spinach or kale at the end.
- Switch up the spices: Other spices that you can add in are garlic powder, onion powder, cumin, thyme and rosemary.
- Extra umami flavor: For a soup with loads of umami flavor, add in a splash of fish sauce and/or sesame oil.
Serving suggestions
I love to serve this Instant Pot rotisserie chicken soup with a dollop of sour cream. It may sound strange, but it is so tasty! Enjoy your soup as a complete meal or pair it with some of these delicious sides:
- More → 25+ BEST Sides for Chicken Noodle Soup
Storing
- Store any leftovers in an airtight container in the fridge for up to 3-5 days. It also stores well in the freezer for up to three months.
- To reheat, add a splash of stock or water to thin it out again since the soup will naturally thicken as the pasta continues to soak up the liquid in storage. You can reheat this soup on the stovetop, microwave, or in a pressure cooker.
FAQs
When making this soup with chicken breasts, thighs or leftover chicken I prefer to use my instant pot bone broth or chicken stock to give the soup extra flavor.
If you’re making this soup using a whole uncooked chicken, that will provide lots of great flavor and you can simply use water in this recipe. However, you’ll need to season with a bit more salt at the end.
Different brands of chicken broth will have different amounts of salt. Be sure to give your soup a good seasoning at the end.
Other spices that you can add in are garlic powder, onion powder, cumin, thyme and rosemary.
For a creamy chicken soup, add in a good splash of heavy cream at the end.
For a more vegetable packed soup, add in a few handfuls of spinach or kale at the end.
For a soup with loads of umami flavor and in a splash of fish sauce and/or sesame oil.
I serve my soup with a dollop of sour cream. It may sound strange, but it is so tasty!
Any pasta will work in this recipe. I used egg noodles.. But ditalini, elbow macaroni, small bow ties, shells, alphabet shapes will all work here.
Erin’s wine pairings
Here are some excellent wine pairings to complement the rich and cozy flavors of this chicken noodle soup:
- A creamy, oak-aged Chardonnay mirrors the soup’s rich, savory depth, while a crisp Pinot Gris cuts through its heartiness with bright acidity.
- For red wine lovers, a light Pinot Noir or fruity Beaujolais complements the tender chicken and herbs without overpowering the delicate broth.
Did you make this Instant Pot rotisserie chicken soup?
If you loved this Instant Pot rotisserie chicken soup, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
Instant Pot Chicken Noodle Soup
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 large shallot (minced)
- 3 medium carrots (sliced)
- 2 stalks celery (sliced)
- 3 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 ½ pounds chicken thighs (boneless and skinless)
- 4 cups chicken broth (32-ounce box)
- 2 cups water
- Parmesan rind (optional)
- 6 ounces egg noodles (about 4 cups)
- ¼ cup fresh parsley (minced)
- 2 Tablespoons lemon juice (or red wine vinegar)
- Salt and pepper (to taste)
- Sour cream (to serve)
Instructions
- Press SAUTE and add olive oil to Instant Pot. Once hot, add shallot, carrot and celery. Saute 2-3 minutes, until softened. Add garlic and saute 30 seconds longer. Hit CANCEL.
- Add oregano, basil, bay leaf, chicken, broth, water and parmesan rind to the pot. Stir to combine.
- Set pot to seal and cook on MANUAL high pressure for 10 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
- When the cook time ends, allow the pressure to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to vent and remove the lid.
- Transfer the chicken to a bowl and discard the bay leaf and parmesan rind.
- Press SAUTE and bring the soup to a boil. Add egg noodles and cook until tender, about 5 minutes.
- Meanwhile, shred the chicken using two forks. When the noodles are done cooking, return the chicken to the pot. Add parsley and lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream if desired. Enjoy!
Notes
- You can definitely freeze this soup. However, the pasta will become soggy, and the soup will become thicker as the pasta will continue to soak up that liquid. To solve this, I like to prepare the soup without the pasta, then when I’m ready to serve it, I add some cooked pasta to the warm soup.
Nutrition
This post was originally published in 2020. It was updated in 2026 to add new information. The chicken noodle soup recipe remains the same. Enjoy!
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