Few things fix a gray, chilly day like a steaming bowl of soup, and this Instant Pot Chicken Noodle Soup is my favorite way to get one on the table fast.
You get tender shredded chicken, soft egg noodles, and a golden, savory broth in about 50 minutes.
I grew up on the stovetop version that simmers away for ages.
My classic chicken noodle soup is still wonderful, but the pressure cooker gets you the same deep flavor on a busy weeknight.
The Instant Pot makes the chicken juicy and pulls all the flavor from the carrots, celery, onion, garlic, and thyme into the broth.
You just sauté, seal the lid, and let the pot do the work.
The noodles go in at the very end so they stay perfectly tender instead of turning mushy.
That one small detail makes all the difference.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Instant Pot Chicken Noodle Soup Recipe
This soup checks every box for a weeknight dinner. It is fast, filling, and forgiving, even if you have never used a pressure cooker before.
- Ready in under an hour: The pressure cooker does in 10 minutes what a stovetop pot needs much longer to do.
- Classic flavor: You get the old-fashioned taste of chicken soup, with a savory broth and plenty of vegetables.
- Juicy, shreddable chicken: Cooking the chicken breasts whole under pressure keeps them tender and easy to pull apart.
- One pot cleanup: Everything cooks in the same insert, so there is barely any washing up.
- Perfect noodles every time: Adding the noodles after pressure cooking keeps them soft but not soggy.
- Family friendly: Kids and grown-ups alike love the mild, comforting taste.
You might also enjoy: Instant Pot Chicken and Dumplings
Ingredients
Everything in this soup comes from a regular grocery store, and you probably have most of it at home already.
If you have leftover cooked chicken on hand, my rotisserie chicken soup shows you how to put it to good use.
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
- 3 celery stalks, sliced into 1/4-inch pieces (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 8 cups low-sodium chicken broth
- 3 cups wide egg noodles (about 4 to 5 ounces)
- 2 tablespoons chopped fresh parsley
Kitchen Equipment Needed
You do not need much for this recipe, and the Instant Pot is the star of the show.
The rest of the tools are everyday items you likely own.
- 6-quart Instant Pot or similar electric pressure cooker
- Sharp chef’s knife
- Large cutting board
- Instant-read thermometer to confirm the chicken is cooked through
- Soup ladle for serving
- Two forks for shredding the chicken
- Wooden spoon for stirring and scraping the bottom of the pot
- Measuring cups and spoons
Read Also: Instant Pot Salsa Chicken Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soup at home.
I use my pressure cooker for everything from soup to fall-off-the-bone Instant Pot short ribs, so a few smart tools really do pay off.
1. Instant Pot Duo Plus 6 Quart
This is the pressure cooker I reach for most often because it sautés, pressure cooks, and keeps food warm in a single pot.
The sauté function means you build flavor in the same insert you cook in, which is exactly what this soup needs. It is also easy to clean.
2. Better Than Bouillon Roasted Chicken Base
When I do not have homemade stock, I stir a spoonful of this concentrated base into my broth for extra depth.
It makes a good store-bought broth taste like it simmered all day. A jar lasts a long time in the fridge, so it is a great value.
3. Pennsylvania Dutch Wide Egg Noodles
These thick, hearty noodles hold their shape in hot broth and have that classic chicken soup chew.
They cook in just 5 to 7 minutes, which fits perfectly with the sauté step.
Their rich egg flavor makes every spoonful feel homemade.
4. ThermoPro Instant Read Meat Thermometer
A quick temperature check takes the guesswork out of cooking chicken breasts.
You want 165°F in the thickest part, and this thermometer tells you in seconds.
It saves you from dry, overcooked chicken and from undercooked meat.
Step-by-Step Instructions: How to Make Instant Pot Chicken Noodle Soup
1. Prep the Vegetables and Chicken
- Peel the carrots and slice them into 1/4-inch rounds so they cook evenly and become tender under pressure.
- Slice the celery into 1/4-inch pieces and dice the onion into small, even pieces.
- Mince the garlic and set it aside in a small bowl so it is ready to go.
- Pat the chicken breasts dry with paper towels and season both sides lightly with a pinch of the salt.
- If your chicken breasts are very large or thick, slice them in half crosswise so they cook evenly in the same amount of time.
2. Sauté the Aromatics
- Press the Sauté button on your Instant Pot and adjust it to the normal or medium setting.
- Add the olive oil and the butter, and let the butter melt completely.
- Add the diced onion, sliced carrots, and sliced celery to the pot.
- Cook for 4 to 5 minutes, stirring often, until the onion turns soft and translucent.
- Stir in the minced garlic, dried thyme, and black pepper, and cook for 30 seconds until fragrant.
3. Add the Broth, Seasonings, and Chicken
- Pour in about 1 cup of the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
- Scraping the bottom is important because stuck food can trigger the “Burn” warning during pressure cooking.
- Add the remaining 7 cups of chicken broth, the remaining salt, and the bay leaves, then stir everything together.
- Lay the chicken breasts on top of the vegetables so they sit in the broth.
- Do not stir after adding the chicken, which helps prevent anything from sticking to the bottom.
4. Pressure Cook the Soup
- Press Cancel to turn off the Sauté function.
- Close and lock the lid, and turn the steam release valve to the Sealing position.
- Select Pressure Cook (or Manual) on high pressure and set the timer for 10 minutes.
- The pot will take about 10 to 15 minutes to come up to pressure before the countdown begins.
- When the timer ends, let the pressure release naturally for 5 minutes.
- After 5 minutes, carefully turn the valve to Venting to release the remaining pressure, keeping your hands and face away from the steam.
- When the pin drops, unlock and remove the lid.
5. Shred the Chicken
- Use tongs to move the chicken breasts to a cutting board or large plate.
- Fish out the bay leaves with a spoon and discard them.
- Check that the thickest part of the chicken reads 165°F on an instant-read thermometer.
- Shred the chicken into bite-sized pieces using two forks.
- Cover the shredded chicken loosely with foil or a plate to keep it warm.
6. Cook the Noodles
- Press Cancel, then press Sauté again and set it to high so the soup comes to a gentle boil.
- Once the broth is bubbling, add the wide egg noodles and stir well so they do not clump together.
- Cook uncovered for 5 to 7 minutes, stirring now and then, until the noodles are tender but still have a little bite.
- Taste a noodle to check, and cook for another minute if needed.
- Press Cancel to turn off the heat once the noodles are done.
7. Finish and Serve
- Return the shredded chicken to the pot and stir gently to combine.
- Stir in the chopped fresh parsley.
- Taste the broth and add a pinch more salt or pepper if needed.
- Ladle the soup into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles.
- Garnish with a little extra parsley and serve hot.
Another favorite: Crockpot Chicken Noodle Soup
Tips for The Best Instant Pot Chicken Noodle Soup
A few small details separate a good bowl of soup from a great one.
The same pressure cooker rules apply if you ever make my turkey noodle soup after a holiday meal.
- Add the noodles last: Noodles cooked under pressure turn to mush, so always add them after releasing the pressure.
- Scrape the bottom of the pot: Deglazing with a little broth prevents the “Burn” warning and adds flavor.
- Do not skip the sauté step: Softening the vegetables first builds a sweeter, deeper broth.
- Keep the chicken on top: Laying it over the vegetables instead of stirring it in helps the pot come to pressure evenly.
- Use low-sodium broth: This lets you control the salt and adjust the seasoning at the end.
- Slice thick breasts in half: Even thickness means every piece cooks through without drying out.
- Taste at the end: Soup often needs a final pinch of salt after the noodles go in.
- Add a splash of acidity: A small squeeze of lemon juice brightens the whole pot if the flavor tastes flat.
Serving Suggestions
This soup is a complete meal on its own, but a few simple sides turn it into a cozy spread.
I love a bowl with something crisp or buttery for dunking.
- Crusty bread or rolls: Perfect for soaking up every last drop of broth.
- Garlic bread: Buttery, crunchy, and a natural partner for a brothy soup.
- Saltine crackers: A classic crunch that kids and adults both enjoy.
- Grilled cheese sandwiches: The ultimate comfort food pairing for a chilly evening.
- Simple green salad: A crisp salad with a light lemon vinaigrette adds freshness.
- Fresh parsley and black pepper: A final sprinkle makes each bowl look and taste brighter.
Read Also: Air Fryer Garlic Bread
Variations of Instant Pot Chicken Noodle Soup
Once you have the classic version down, it is easy to switch things up.
If you want a smaller pasta shape, my chicken orzo soup is a great place to start.
- Gluten-free: Swap the egg noodles for gluten-free egg noodles and cook them on the sauté setting until tender.
- Richer broth: Replace half of the chicken broth with chicken bone broth for extra body and protein.
- Bone-in chicken: Use bone-in breasts or thighs, add 2 minutes to the pressure time, and discard the bones after shredding.
- Extra veggies: Stir in a cup of frozen peas or corn along with the noodles.
- Lemon herb: Finish with a tablespoon of fresh lemon juice and a handful of chopped dill.
- Spicy: Add a pinch of red pepper flakes with the garlic for a gentle kick.
- Creamy: Stir in 1/2 cup of half and half at the end for a velvety broth.
Storage and Reheating
Chicken noodle soup keeps well, which makes it a great make-ahead meal.
The noodles will keep soaking up broth as the soup sits, so you may need to add a little extra liquid when you reheat.
- Refrigerator: Cool the soup completely, then store it in airtight glass meal prep containers for up to 4 days.
- Freezer: Freeze the soup without the noodles in Souper Cubes freezer trays or freezer-safe containers for up to 3 months.
- Thawing: Thaw the frozen soup overnight in the refrigerator before reheating.
- Stovetop reheating: Warm the soup in a pot over medium-low heat, stirring now and then, until it is steaming hot.
- Microwave reheating: Heat individual portions in a microwave-safe bowl in 60-second bursts, stirring in between.
- Fresh noodles: If you froze the soup without noodles, cook fresh noodles in the hot broth when you reheat it.
- Thin it out: Add a splash of water or broth if the soup looks too thick after storing.
Another cozy option: Chicken and Rice Soup Recipe
Nutritional Facts
This soup is lean, filling, and packed with protein from the chicken.
If you want even more protein and fiber, try my chicken white bean soup.
These values are estimates per serving (1 of 6, about 1 1/2 cups) and will vary depending on the brands you use.
- Calories: About 290
- Protein: About 30 grams
- Carbohydrates: About 20 grams
- Total fat: About 8 grams
- Saturated fat: About 3 grams
- Fiber: About 2 grams
- Sugar: About 4 grams
- Sodium: About 650 milligrams (using low-sodium broth)
Health Benefits of Key Ingredients
Chicken noodle soup has earned its reputation as the go-to meal when you want something nourishing.
Each ingredient brings something useful to the bowl.
- Chicken breast: A lean source of high-quality protein that supports muscle repair and keeps you full.
- Carrots: Rich in beta carotene, which your body turns into vitamin A for healthy eyes and skin.
- Celery: Low in calories and a good source of vitamin K and hydration.
- Onion and garlic: Both are part of the allium family and add big flavor with very few calories.
- Thyme: An aromatic herb that adds flavor without extra salt.
- Chicken broth: Warm, hydrating, and a comforting way to get fluids and electrolytes when you are feeling under the weather.
- Egg noodles: A source of carbohydrates for energy, plus a little protein from the eggs.
For more veggie goodness: Chicken Kale Soup Recipe
FAQs About Instant Pot Chicken Noodle Soup
1. Can I use different noodles in this soup?
Yes, you can use any pasta that cooks in about 5 to 8 minutes, such as rotini, small shells, or elbow macaroni.
For a Japanese twist with thick, chewy noodles, try my chicken udon soup.
2. Why did my noodles turn mushy?
Noodles that cook under pressure break down and absorb too much liquid.
Always add them after releasing the pressure, and cook them on the sauté setting for just 5 to 7 minutes.
3. Can I use frozen chicken breasts?
Yes, you can cook frozen chicken breasts in the Instant Pot without thawing them first.
Increase the high-pressure cook time to 15 minutes and confirm the chicken reads 165°F before shredding.
4. Can I make this soup without an Instant Pot?
Yes, you can make it on the stovetop in a large Dutch oven or soup pot.
Sauté the vegetables, add the broth and chicken, and simmer covered for 20 to 25 minutes until the chicken is cooked through.
Then shred the chicken and cook the noodles in the simmering broth until tender.
5. What should I do if I get a “Burn” notice?
A “Burn” message usually means food is stuck to the bottom of the pot.
Cancel the cycle, release the pressure, scrape the bottom with a wooden spoon, add a splash more broth, and start again.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts about 680g, 2 large breasts; slice thick breasts in half crosswise
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 medium carrots about 1 1/2 cups, peeled and sliced into 1/4-inch rounds
- 3 stalks celery about 1 cup, sliced into 1/4-inch pieces
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 8 cups low-sodium chicken broth about 1.9 liters
- 3 cups wide egg noodles about 4 to 5 ounces or 115-140g
- 2 tablespoons fresh parsley chopped
Equipment
- 6-quart Instant Pot or similar electric pressure cooker The star of the show; sauté and pressure cook in one pot
- Sharp chef’s knife
- Large cutting board
- Instant-read thermometer To confirm the chicken is cooked through to 165°F
- Soup ladle For serving
- Two forks For shredding the chicken
- Wooden spoon For stirring and scraping the bottom of the pot
- Measuring cups and spoons
Method
- Peel and slice carrots into 1/4-inch rounds, slice celery into 1/4-inch pieces, dice onion, and mince garlic. Pat chicken breasts dry, season lightly with salt, and slice thick breasts in half crosswise.
- Set Instant Pot to Sauté (normal/medium). Add olive oil and butter, then cook onion, carrots, and celery for 4–5 minutes until soft and translucent. Stir in garlic, thyme, and black pepper and cook 30 seconds until fragrant.
- Pour in 1 cup broth and scrape up browned bits with a wooden spoon. Add remaining 7 cups broth, salt, and bay leaves; stir. Lay chicken breasts on top of the vegetables and do not stir.
- Cancel Sauté. Lock lid, set valve to Sealing, and pressure cook on high for 10 minutes. Allow 5 minutes natural release, then vent remaining pressure and remove lid when the pin drops.
- Transfer chicken to a cutting board, discard bay leaves, and confirm the thickest part reads 165°F. Shred chicken with two forks and cover loosely to keep warm.
- Press Cancel, then Sauté on high. Once broth bubbles, add egg noodles and stir well. Cook uncovered 5–7 minutes, stirring occasionally, until tender with a little bite. Press Cancel.
- Return shredded chicken to the pot and stir gently. Stir in parsley, taste and adjust salt and pepper, then ladle into bowls and garnish with extra parsley.
Nutrition
Notes
- Add the noodles last: noodles cooked under pressure turn to mush, so always add them after releasing the pressure and cook on Sauté for just 5–7 minutes.
- Scrape the bottom of the pot when deglazing with broth—stuck food can trigger the “Burn” warning during pressure cooking.
- Do not skip the sauté step; softening the vegetables first builds a sweeter, deeper broth.
- Keep the chicken on top of the vegetables instead of stirring it in so the pot comes to pressure evenly.
- Use low-sodium broth so you can control the salt and adjust seasoning at the end.
- Slice thick chicken breasts in half crosswise so every piece cooks through without drying out.
- Taste at the end—soup often needs a final pinch of salt after the noodles go in; a squeeze of lemon brightens the pot if the flavor tastes flat.
- Storage: refrigerate cooled soup in airtight containers up to 4 days; freeze without noodles up to 3 months and cook fresh noodles when reheating.
- Frozen chicken breasts work: increase high-pressure time to 15 minutes and confirm 165°F before shredding.
- Stovetop option: sauté vegetables, add broth and chicken, simmer covered 20–25 minutes, then shred chicken and cook noodles in the simmering broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Instant Pot Chicken Noodle Soup is the kind of recipe I come back to again and again when I want something warm, easy, and reliable.
It tastes like it simmered all day, but it is ready in under an hour.
I hope you give this cozy soup a try on your next chilly night.
If you do, leave a comment below and tell me how it turned out, and share it with someone who could use a good bowl of comfort.
Recommended:
- Chicken Wonton Soup Recipe
- Chicken Ramen Soup Recipe
- Chicken Lentil Soup Recipe
- Chicken Minestrone Soup Recipe
- Chicken Barley Soup Recipe
