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Instant Pot Homemade Chicken Noodle Soup Recipe Instant Pot Homemade Chicken Noodle Soup Recipe


Instant Pot Homemade Chicken Noodle Soup Recipe

Written by: Lucas Johnson

Try our delicious homemade chicken noodle soup recipe made in the Instant Pot. This easy and comforting recipe is perfect for a cozy night in.

This homemade chicken noodle soup is my go-to comfort food. It's packed with tender chicken, hearty veggies, and slurp-worthy noodles, all simmered in a savory broth. It's a hug in a bowl!

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Alright, let's dive straight in! Ever had one of those days where only a bowl of comforting chicken noodle soup will do? Yeah, I've been there too. Well, you're in luck! I've got a knockout Instant Pot Chicken Noodle Soup recipe that's not only packed with tender chunks of chicken and hearty vegetables, but it's also super easy to whip up. Trust me, once you try this, it's going to be your go-to dish for those chilly nights or when you're just craving a taste of home. Let's get cooking!

Ingredients You'll Need

  • Olive oil: Adds flavor and helps sauté vegetables, enhancing the overall taste and richness of the soup.
  • Onion: Provides a savory base and depth of flavor to the soup, creating a delicious foundation for the dish.
  • Carrots: Adds sweetness and color, while providing essential vitamins and nutrients to the hearty soup.
  • Celery: Offers a subtle earthy flavor and crunch, enhancing the texture and taste of the chicken noodle soup.
  • Garlic: Infuses a robust aroma and flavor, elevating the overall taste profile of the comforting soup.
  • Dried thyme: Adds a warm, herbaceous flavor, complementing the chicken and vegetables in the homemade soup.
  • Dried rosemary: Imparts a fragrant, pine-like aroma and flavor, enhancing the overall herbaceous profile of the soup.
  • Chicken broth: Serves as the flavorful base of the soup, providing depth and richness to the comforting chicken noodle dish.
  • Boneless, skinless chicken breasts: Adds protein and heartiness to the soup, creating a satisfying and filling meal.
  • Egg noodles: Bring a comforting and familiar texture to the soup, making it a classic and hearty chicken noodle dish.
  • Fresh parsley: Adds a pop of freshness and color, enhancing the presentation and flavor of the homemade chicken noodle soup.

One interesting fact about this instant pot homemade chicken noodle soup recipe is that adding a splash of lemon juice at the end can brighten up the flavors and give the soup a refreshing twist.

Essential Tools for Making Homemade Chicken Noodle Soup in the Instant Pot

  • Instant Pot: Essential for pressure cooking the soup quickly, infusing flavors, and tenderizing the chicken and vegetables.
  • Knife: Needed for chopping the onion, carrots, celery, and garlic to prepare the base of the soup.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts in this recipe?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly as thighs may require a bit longer to cook through.
Can I use fresh herbs instead of dried herbs?
Absolutely! You can use fresh herbs instead of dried herbs in this recipe. Just keep in mind that the flavor intensity may vary, so you might need to adjust the quantity to taste.
Can I use a different type of noodle?
Of course! Feel free to use a different type of noodle if you prefer. Just keep an eye on the cooking time as different noodles may require different cooking times.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Can I freeze this soup?
Yes, you can freeze this soup for later. Allow it to cool completely before transferring it to a freezer-safe container. It should keep well in the freezer for up to 3 months.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 2 cups egg noodles
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, carrots, celery, and garlic. Sauté for 3-4 minutes until softened.
  3. Stir in the thyme and rosemary.
  4. Pour in the chicken broth and add the chicken breasts.
  5. Close the Instant Pot lid and set to high pressure for 8 minutes.
  6. Once done, quick release the pressure and remove the chicken.
  7. Shred the chicken and return it to the pot.
  8. Add the egg noodles and set the Instant Pot to sauté mode. Cook for 5-6 minutes until noodles are tender.
  9. Season with salt and pepper.
  10. Serve hot, garnished with fresh parsley.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 20 g | Protein: 20 g | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 2 g | Cholesterol: 50 mg | Sodium: 800 mg | Dietary Fiber: 3 g | Sugar: 5 g | Calcium: 60 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 10 mg

Make-Ahead and Freezing Tips

Make Ahead Instructions

  • Prepare the soup as directed but do not add the noodles.
  • Let the soup cool completely before refrigerating in an airtight container.
  • When ready to serve, reheat the soup on the stove and add the noodles.

Freezing Instructions

  • Cool the soup completely before freezing in a freezer-safe container.
  • To serve, thaw the soup overnight in the refrigerator and reheat on the stove.
  • Add fresh noodles when reheating.

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