This easy Instant Pot Chicken Noodle Soup recipe is packed with flavor and so satisfying. With tips on how to make it with chicken thighs, chicken breasts, a whole chicken, frozen chicken, or leftover rotisserie chicken.
Table of Contents
Soups come out so quick & easy in the Instant Pot. 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.
So… it was only a matter of time before I set out to mastering Chicken Noodle Soup in the Instant Pot.
Because, how do you make the easiest chicken noodle soup from scratch? Use your Instant Pot!
There were a few key requirements: I wanted it to have lots of flavor, and I wanted to provide options for using different types of noodles and different types of chicken (breasts, thighs, rotisserie chicken, etc.).
So here it is for you – my comprehensive guide on how to make PERFECT Chicken Noodle Soup in the Instant Pot.
Reader
Love
Great recipe! This is probably the best chicken soup I’ve made in the instant pot!
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Ingredient notes
- Chicken Thighs – Or, see below on using rotisserie chicken, frozen chicken, etc.
- Chicken Broth – Or, swap in my instant pot bone broth, or see below on using water instead.
- Egg Noodles – Or see how to use other pasta shapes below.
- Olive Oil
- Shallot & Garlic
- Carrots & Celery
- Dried Oregano & Basil
- Bay Leaf
- Parmesan Rind – This is optional, but it provides extra flavor!
- Fresh Parsley – Optional. But adds a great fresh flavor.
- Lemon Juice – Or, red wine vinegar. To give the soup some tang.
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!
Types of chicken to use
- Instant Pot Chicken Noodle Soup with Chicken Breasts: Cook time will remain the same.
- Instant Pot Whole Chicken Noodle Soup: Increase cook time to 20 minutes.
- Instant Pot Chicken Noodle Soup with Frozen Chicken: Cook time will remain the same.
- Instant Pot Chicken Noodle Soup with Rotisserie Chicken: Add 2-3 cups of cooked chicken to the pot when the noodles go in. I love to use this method when I’ve used this Easy Roasted Chicken recipe the night before.
Variations
No noodles
- You can omit the pasta for a low carb chicken soup. Another great option is to add in some cauliflower to your soup when pressure cooking.
With potatoes
- You can add in some 1-inch cubed potatoes when the chicken goes in. Cook time will remain the same.
Creamy chicken noodle soup
- Whisk together 1 cup whole milk with 2 Tablespoons cornstarch. Stir it into your finished soup until thickened.
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.
How to make ahead and store
- 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.
- Alternatively, when reheating your soup and noodles, just add a splash of stock or water to thin it out again.
- Store any leftovers in an airtight container in the fridge for 3-5 days. Or, in the freezer for up to three months.
What to serve with it
- More → 25+ BEST Sides for Chicken Noodle Soup
Erin’s wine pairings
- White: Chardonnay, Pinot Gris
- Red: Pinot Noir, Beaujolais
More comforting soup recipes
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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 2023 to add new information. The chicken noodle soup recipe remains the same. Enjoy!
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