Name: Instant Pot Chicken Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb boneless, skinless chicken breasts; 4 cups chicken broth (low sodium preferred); 1 cup water; 1 cup carrots (sliced); 1 cup celery (sliced); 1 cup onion (diced); 2 cloves garlic (minced); 1 tsp dried thyme; 1 tsp dried parsley; 1 tsp salt (to taste); 1/2 tsp black pepper (to taste); 2 cups egg noodles (uncooked)

Warm, Hearty, and Totally Satisfying

There’s something magical about the first chilly day of autumn when I find myself craving a bowl of homemade goodness. That’s exactly when I whipped up this Instant Pot Chicken Noodle Soup, and let me tell you, it was a breeze! The tender chicken, perfectly cooked noodles, and savory broth came together in no time, creating a dish that wrapped me in warmth with every spoonful.

What makes this soup truly special is the heavenly aroma that fills your kitchen as it cooks—it’s like a cozy hug for the soul. Friends and family gather around as the rich flavors unfold, making it perfect for everything from a busy weekday dinner to a comforting night in with someone special. Each bowl sparks joy and brings smiles, reminding us of home-cooked love.

To elevate your experience, serve this delicious soup alongside crusty bread or a fresh green salad for a complete meal. You can even sprinkle on some fresh herbs or a dash of lemon juice for an extra zing. Trust me, once you make this Instant Pot Chicken Noodle Soup, you’ll be counting down the days until you can enjoy it again!

What are Instant Pot Chicken Noodle Soup?

Instant Pot Chicken Noodle Soup is a comforting, one-pot meal that combines tender, juicy pieces of boneless, skinless chicken breasts with a flavorful broth made from low-sodium chicken broth and water. This hearty soup features the vibrant textures of sliced carrots, celery, and diced onions, accented by the warmth of minced garlic and aromatic herbs like thyme and parsley. The addition of egg noodles brings a satisfying chewiness that complements the rich broth perfectly. With the convenience of the Instant Pot, this dish comes together with minimal effort and cleanup, making it an ideal choice for busy weeknights or cozy gatherings.

Perfect For:

Busy Weeknights: With the Instant Pot, you can whip up this hearty chicken noodle soup in under 30 minutes, making it the perfect solution for those hectic evenings when time is short but comfort is essential.

Feeding a Crowd: This recipe easily scales up to serve a larger group, ensuring everyone at your table gets a warm bowl of deliciousness without breaking a sweat.

Cozy Rainy Days: There’s something about a steaming bowl of chicken noodle soup that brings warmth and comfort on dreary days, making it an ideal choice for your next rainy afternoon.

Budget-Friendly Meals: Using simple ingredients like chicken, noodles, and vegetables, this Instant Pot soup delivers big flavor without straining your wallet—perfect for those looking to make tasty meals on a budget.

Instant Pot Chicken Noodle Soup Ingredients

For the Chicken and Broth

1 lb boneless, skinless chicken breasts – This lean protein cooks quickly and keeps the soup hearty without being heavy.
4 cups chicken broth (low sodium preferred) – Opting for low sodium helps control the salt levels while maintaining rich flavor.
1 cup water – Adding water helps balance the broth and ensures a perfect consistency.

For the Vegetables

1 cup carrots (sliced) – Fresh carrots add a touch of sweetness and vibrant color to your soup.
1 cup celery (sliced) – Celery contributes a delightful crunch and aromatic flavor that enhances the broth.
1 cup onion (diced) – Diced onions provide a savory base that deepens the overall taste of the soup.
2 cloves garlic (minced) – Garlic adds an irresistible aroma and depth of flavor to every spoonful.

For the Seasonings

1 tsp dried thyme – This herb infuses warmth and earthiness into your Instant Pot Chicken Noodle Soup.
1 tsp dried parsley – Parsley brightens up the dish with its fresh flavor, balancing out heartier ingredients.
1 tsp salt (to taste) – Adjust this to suit your preference, enhancing all the flavors in your soup.
1/2 tsp black pepper (to taste) – A hint of black pepper adds just the right amount of kick to each bowl.

For the Noodles

2 cups egg noodles (uncooked) – These noodles cook perfectly in the broth, absorbing all those delicious flavors while adding satisfying texture.

Kitchen Equipment You’ll Need

Instant Pot
Sharp knife
Cutting board
Measuring cups
Sauté spoon or spatula
Mixing spoon

How to Make Instant Pot Chicken Noodle Soup

Step 1:

Start by preparing your ingredients. Slice the carrots and celery, and dice the onion into small pieces. Don’t forget to mince the garlic as well. This will ensure everything cooks evenly and flavors meld beautifully together.

Step 2:

Next, cut the boneless, skinless chicken breasts into bite-sized pieces. This helps them cook quickly and makes it easier to enjoy in your soup later on.

Step 3:

Now, set your Instant Pot to ‘Sauté’ mode. Add a splash of oil and toss in the diced onions, sliced carrots, and celery. Sauté these vegetables for about 5 minutes until they are softened and fragrant, stirring occasionally to prevent sticking.

Step 4:

Once your veggies are softened, it’s time to add more flavor. Add the minced garlic, along with the chicken pieces, 4 cups of low-sodium chicken broth, and 1 cup of water. Sprinkle in 1 teaspoon each of dried thyme and parsley, along with salt and black pepper to taste. Stir everything together until well combined.

Step 5:

After mixing in all the ingredients, close the lid securely on the Instant Pot. Set it to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. The pot will take a few moments to build pressure before cooking begins.

Step 6:

Once the cooking time is up, carefully perform a quick release of the pressure by turning the valve away from you. You’ll hear a hissing sound as steam escapes—this is normal!

Step 7:

Open the lid after all pressure has been released. Now it’s time to add your uncooked egg noodles directly into the pot. Stir them in gently and set the Instant Pot back to ‘Sauté’ mode for about 5 more minutes until the noodles are cooked through and tender.

Step 8:

Finally, give your soup a taste and adjust any seasoning if needed. Serve this warm bowl of comfort hot, enjoying every spoonful of your delicious Instant Pot Chicken Noodle Soup!

Tips

Use low-sodium broth: Opting for low-sodium chicken broth allows you to control the saltiness of your soup better, ensuring a balanced flavor that won’t overwhelm the palate.

Cut chicken into uniform pieces: Ensuring that your chicken is cut into similar-sized bite-sized pieces promotes even cooking, so every piece remains juicy and tender.

Sauté vegetables until fragrant: Cooking the onions, carrots, and celery until they are fragrant and slightly softened releases their natural sugars, enhancing the overall depth of flavor in the soup.

Quick release for best texture: Performing a quick release of pressure after cooking helps maintain the tenderness of the chicken while preventing it from overcooking and becoming dry.

Add noodles at the right time: Adding uncooked egg noodles after pressure cooking ensures they absorb just enough broth without becoming mushy, yielding a perfect al dente texture.

Taste before serving: Always taste your soup before serving; adjusting salt and pepper at this stage allows you to tailor the seasoning to your preference for a perfectly balanced dish.

Optional Ingredients

Parmesan cheese: Grate over the top of your soup for a rich, nutty flavor that enhances the overall creaminess and adds a delightful finishing touch.

Red pepper flakes: Sprinkle in a pinch while cooking to introduce a subtle heat that balances the comforting flavors of the soup without overwhelming it.

Spinach or kale: Stir in a handful of fresh spinach or chopped kale just before serving for a pop of color and nutritional boost, adding earthiness and freshness to each bowl.

Lemon juice: A squeeze of fresh lemon juice just before serving brightens up the soup, providing a zesty contrast that elevates the dish’s flavors and freshness.

Soy sauce: Adding a splash of soy sauce can deepen the savory profile of your chicken noodle soup, providing an umami richness that complements the broth beautifully.

What to Pair with Instant Pot Chicken Noodle Soup?

To start your meal on a fresh note, consider a light salad that balances the richness of the chicken noodle soup. A classic Caesar salad, with its crisp romaine lettuce and creamy dressing, provides a delightful contrast to the warm, hearty soup. Alternatively, a simple arugula salad tossed in lemon vinaigrette adds peppery notes and brightness, enhancing the comforting flavors of the soup while keeping the overall meal refreshing.

For a comforting side dish, crusty bread or soft dinner rolls are perfect accompaniments. The buttery texture of freshly baked bread allows you to soak up every last drop of broth, making each bite satisfying. Additionally, pairing the soup with a side of creamy mashed potatoes can add heartiness to your meal, creating a complete comfort experience that warms both body and soul.

If you’re in the mood for something sweet to round off your dinner, consider serving a light dessert like lemon sorbet or apple crisp. The citrusy sorbet provides a refreshing cleanse after the rich flavors of the soup, while apple crisp brings warmth and sweetness that beautifully complements the savory elements of your main dish. Both options add an inviting finish to your meal without overwhelming the palate.

Variations and Substitutions

Shredded rotisserie chicken: For a faster option, use pre-cooked shredded rotisserie chicken instead of raw chicken breasts. This adds a delightful depth of flavor and significantly reduces cooking time, making it a perfect shortcut for busy weeknights.

Quinoa instead of egg noodles: Swap the egg noodles for quinoa to create a gluten-free version of this soup. Quinoa adds a nutty flavor and extra protein, while still providing a satisfying texture that complements the broth.

Sweet corn addition: Toss in 1 cup of frozen or fresh sweet corn during the sautéing process for a touch of sweetness and color. The corn balances the savory flavors of the soup and adds an extra layer of texture that is simply delightful.

Zucchini noodles: Replace the egg noodles with spiralized zucchini or zucchini ribbons for a low-carb alternative. This substitution creates a lighter dish, allowing the flavors of the broth and vegetables to shine through while adding nutritional benefits.

Coconut milk twist: For a creamy and slightly tropical flavor, stir in 1 can (13.5 oz) of coconut milk after pressure cooking. This addition enriches the broth and lends an exotic flair to your chicken noodle soup.

Spicy Sriracha kick: Add a tablespoon or two of Sriracha sauce to your broth for those who crave heat. This variation transforms your soup into a spicy delight, enhancing its warmth and depth without overwhelming other flavors.

Herb blend swap: Instead of thyme and parsley, try using Italian seasoning or fresh herbs like basil and oregano. This simple change introduces an aromatic Italian twist to your soup, infusing it with bright and robust flavors that will transport you to Mediterranean kitchens.

To store your Instant Pot Chicken Noodle Soup in the refrigerator, allow it to cool completely before transferring it to an airtight container. It will keep well for up to 3-4 days. When you’re ready to enjoy it again, simply reheat on the stovetop or in the microwave, adding a splash of broth if needed to restore its original texture and prevent the noodles from becoming overly soft.

This soup does freeze well, but keep in mind that the texture of the noodles may change after thawing. To freeze, portion the soup into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be stored in the freezer for up to 2-3 months; when ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove, again adding a bit of broth if necessary.

FAQ

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts in this Instant Pot Chicken Noodle Soup. Just increase the pressure cooking time to about 12-15 minutes to ensure the chicken cooks thoroughly.

What if I don’t have low sodium chicken broth?

If you don’t have low sodium chicken broth, you can use regular chicken broth, but be mindful of the added salt in the recipe. Adjust the salt to taste after cooking to prevent the soup from being overly salty.

How do I ensure the chicken stays tender in this soup?

To keep the chicken tender, avoid overcooking it. The Instant Pot’s pressure cooking method is designed to cook quickly while retaining moisture, so follow the recommended cooking time and perform a quick release immediately after cooking.

Can I prepare this soup in advance?

Absolutely! You can chop your vegetables and cube the chicken ahead of time. Store them in an airtight container in the fridge until you’re ready to cook. This will make your prep time much quicker when you’re ready to enjoy your soup.

Is it possible to make this recipe gluten-free?

Yes, you can make this soup gluten-free by substituting egg noodles with gluten-free pasta. Just be sure to adjust the cooking time for the alternative noodles as needed.

Can I make this soup without an Instant Pot?

While this recipe is designed for an Instant Pot, you can make it on the stovetop as well. Simply follow the same steps but simmer everything in a large pot for about 30-40 minutes until the chicken is cooked through and vegetables are tender.

How spicy is this recipe?

This Instant Pot Chicken Noodle Soup is not spicy at all; it’s meant to be a comforting and mild dish. If you’d like a bit of heat, consider adding some red pepper flakes or a dash of hot sauce when serving.

Can I add more vegetables to this soup?

Definitely! Feel free to add more vegetables like peas, corn, or green beans for extra nutrition and flavor. Just keep in mind that you’ll want to avoid overcrowding the pot too much to ensure everything cooks evenly.