When the weather turns cold or someone in the house is feeling under the weather, nothing soothes quite like a steaming bowl of instant pot chicken noodle soup. This cozy, homemade version delivers all the from-scratch flavor of a pot that simmered on the stove for hours, but the Instant Pot gets it on the table in about 30 minutes from start to finish.
The pressure cooker does something wonderful for this classic soup. It coaxes deep, savory flavor out of the chicken and vegetables in a fraction of the usual time, giving you fork-tender shredded chicken swimming in a golden, herb-flecked broth with plenty of wide egg noodles. Whether you need a fast weeknight dinner, a comforting sick-day remedy, or just a bowl of pure nostalgia, this is the recipe you will reach for again and again.
Why You’ll Love This Recipe
It is quick and genuinely easy. Thanks to the Instant Pot, the chicken cooks and shreds effortlessly, and the whole soup comes together in around half an hour with minimal hands-on effort. That makes it perfect for busy weeknights when you still want something wholesome and homemade.
It is also healthy, hearty, and endlessly family-friendly. Packed with lean protein, fresh carrots, celery, and onion, and tender noodles, it hits every note of classic comfort that kids and adults both love. The familiar flavors are gentle enough for little ones yet satisfying enough for a full dinner.
Best of all, it is wonderfully customizable. Use whatever chicken you have, swap in a different pasta, make it vegetarian, or add a pinch of heat. This soup happily adapts to your pantry and your cravings, which is exactly what a good weeknight staple should do.
Ingredients
The heart of this soup is 2 chicken breasts or thighs. Boneless, skinless works best for easy shredding, though bone-in pieces add extra flavor if you do not mind working around the bones. In a pinch, pre-cooked shredded rotisserie chicken saves even more time. Building the classic flavor base, you will need 1 cup of diced carrots, 1 cup of diced celery, and 1 medium diced onion, all cut evenly so they cook at the same rate.
For the broth, use 4 cups of chicken broth, preferably low-sodium so you can control the seasoning, and a homemade bone broth truly takes it over the top. Three cloves of minced garlic bring aromatic depth, while 1 teaspoon of dried thyme (or 2 fresh sprigs) and an optional half teaspoon of turmeric add herbal brightness and a warm golden color. A tablespoon of olive oil is used to soften the vegetables at the start.
Finally, you will stir in 2 cups of wide egg noodles, which cook right in the soup, and finish with salt, pepper, and a shower of fresh parsley. It is a simple, wholesome lineup that turns into something deeply comforting.
Step-by-Step Instructions
Start by turning your Instant Pot to the Saute setting and heating a tablespoon of olive oil. Add the diced onion, carrots, and celery, and cook for 3 to 4 minutes until they begin to soften and smell fragrant. Stir in the minced garlic and cook for one more minute, just until aromatic, being careful not to let it brown.
Lay the chicken breasts or thighs right on top of the softened vegetables. Sprinkle in the salt, pepper, thyme, and a pinch of turmeric, then pour in the chicken broth so the ingredients are fully covered. Give everything a gentle stir to distribute the seasonings throughout the pot.
Seal the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes. When the timer finishes, let the pressure release naturally for 5 minutes before carefully switching the valve to quick-release the remaining steam. This short natural release helps keep the chicken juicy and tender.
Carefully remove the chicken from the pot and use two forks to shred it into bite-sized pieces, then return it to the soup. Switch the Instant Pot back to Saute mode, stir in the egg noodles, and let them simmer for 5 to 7 minutes until tender. Taste the broth and adjust the salt, pepper, and seasonings as needed.
Ladle the finished soup into bowls and sprinkle generously with fresh parsley for a pop of color and freshness. Serve it warm and enjoy every cozy spoonful.
Tips for the Best Instant Pot Chicken Noodle Soup
For an even richer, more savory broth, add a splash of soy sauce or Worcestershire sauce to deepen the umami flavor. And because egg noodles keep soaking up liquid as the soup sits, always stir in a splash of extra water or stock when reheating leftovers so it stays brothy rather than becoming a thick casserole.
Prepping your vegetables and measuring your seasonings ahead of time makes this fast soup come together even faster. If you love easy Instant Pot dinners like this, pair it with a batch of our creamy Instant Pot mac and cheese for the ultimate comfort combo, or make our comforting Instant Pot pot roast when you want something heartier.
If you plan to freeze the soup, leave the noodles out and add them fresh when reheating, since frozen cooked noodles tend to turn mushy.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I use frozen chicken?
Yes. There is no need to thaw it first. Simply increase the pressure cook time to about 12 minutes and proceed with the recipe as written.
How do I store leftovers?
Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. For freezing, leave the noodles out and add them fresh when you reheat.
How can I keep the noodles from getting mushy?
Cook the noodles just until tender and, if you know you will have leftovers, consider cooking the noodles separately and adding them to each bowl so they do not oversoften in the broth.
Can I make this vegetarian?
Absolutely. Swap the chicken for chickpeas or tofu and use vegetable broth in place of chicken broth for an equally cozy, satisfying bowl.
How do I add more flavor to the broth?
A splash of soy sauce or Worcestershire, an extra clove of garlic, or a squeeze of fresh lemon at the end all brighten and deepen the broth beautifully.
I cannot wait for you to warm up with a bowl of this Instant Pot chicken noodle soup. If you are rounding out your menu with some lighter options, take a look at these healthy eating ideas, and when you ladle up your own cozy bowl, tag @thekitchensaid on Instagram so we can see how it turned out. Happy cooking!
Cozy Homemade Instant Pot Chicken Noodle Soup
American · Soup
Cozy Instant Pot chicken noodle soup with tender shredded chicken, carrots, celery, and egg noodles in a golden broth, ready in about 30 minutes.
Ingredients
- 2 chicken breasts or thighs
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 4 cups chicken broth
- 2 cups egg noodles
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1/2 tsp turmeric (optional)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Set the Instant Pot to Saute, heat olive oil, and cook the onion, carrots, and celery for 3-4 minutes. Add garlic and cook 1 minute more.
- Lay the chicken on top, add salt, pepper, thyme, and turmeric, and pour in the broth to cover.
- Seal and cook on high pressure for 8 minutes, then natural release for 5 minutes and quick release the rest.
- Remove the chicken, shred it, and return it to the pot.
- Switch to Saute, stir in the egg noodles, and cook 5-7 minutes until tender. Garnish with parsley and serve.
Nutrition: 290 calories
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