Instant Pot Chicken Noodle Soup
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.
Easy Instant Pot Chicken Noodle Soup
This Instant Pot chicken noodle soup was the first Instant Pot recipe that I ever published on Kristine’s Kitchen, and it’s been one of my family’s favorite meals ever since. After making this soup many times, I’ve improved the recipe to make it even easier and more foolproof. Longtime fans of this recipe will agree, it’s now better than ever!
This Instant Pot chicken noodle soup is the ultimate comfort food, with tender shredded chicken, carrots, celery and noodles in a flavorful broth. I make this soup often throughout the year, especially when the weather is cool or when someone in my family is sick. When you’re not feeling well, there’s nothing like a nourishing bowl of Mom’s chicken noodle soup to make you feel better.
Making this for probably the 10th time since receiving my instant pot for Christmas!! My family’s favorite chicken noodle soup I have to now keep the ingredients on hand at all times❤️ Thank you!!!
Ashley
Ingredients You’ll Need
I love that this recipe is made with simple, healthy ingredients that I usually have on hand in my kitchen. Here’s what you’ll need:
How to Make Instant Pot Chicken Noodle Soup
This chicken noodle soup recipe is made completely in the Instant Pot, from sautéing the vegetables, to simmering the soup and cooking the noodles. With your Instant Pot you can make the most flavorful chicken noodle soup in less time!
First, use the Instant Pot’s sauté function to cook the vegetables for a few minutes. This improves the flavor of the soup. You want them to soften just a bit; they will finish cooking while the soup pressure cooks.
Then, add the seasonings, chicken breasts and broth to the pot. The chicken breasts will cook whole and then you’ll shred them after cooking. This helps to make the chicken more tender and the broth more flavorful.
Pressure cook on high pressure for 7 minutes, followed by a 10 minute natural release. To do a natural release, just leave the Instant Pot alone once the cook time ends. Then quick release the remaining pressure.
Press the “Cancel” button to turn the Instant Pot off. Remove the chicken breasts to a clean bowl, plate or cutting board and let them rest for a few minutes. When cool enough, shred the chicken using one of these easy how to shred chicken methods.
Then press “Sauté” and add the egg noodles to the pot. The soup will quickly come to a simmer. Let the noodles cook in the soup for five minutes, or until they are just tender. Stir the chicken back into the soup and serve.
Recipe Variations
- Frozen Chicken: To make this soup with frozen chicken, increase the pressure cooking time to 12 minutes plus a 10 minute natural release.
- Chicken Thighs: You can use chicken thighs in this recipe if you prefer dark meat.
- Bone-In Chicken: To use bone-in chicken breasts or bone-in thighs, increase the pressure cook time to 10 minutes plus 10 minutes of natural release. Cooking the meat on the bone will add even more flavor to the broth. Once cooked, remove the meat from the bones and shred.
- Noodles: If you can find them, whole wheat egg noodles work wonderfully in this recipe. You can also substitute other pasta shapes if you don’t have egg noodles on hand.
- Slow Cooker: If you prefer a recipe that you can prepare in the morning and cook all day, try my Crockpot Chicken Noodle Soup.
Can You Freeze Chicken Noodle Soup?
Chicken noodle soup can be frozen in an airtight container for up to 3 months. To freeze this soup, I recommend that you wait and add the noodles after freezing. Cooked noodles may become mushy if frozen. You can cook the noodles separately and add them to the soup when you are ready to serve it.
More Easy Instant Pot Soup Recipes:
- Instant Pot Potato Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Minestrone
- Instant Pot Lentil Soup
- Instant Pot Beef Stew
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, peeled and cut into 1/4-inch pieces
- 4 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 8 cups low sodium chicken broth, can use 4 cups broth and 4 cups water, if desired
- 1 pound boneless, skinless chicken breasts
- 6 ounces egg noodles
- chopped fresh parsley, optional, for serving
Instructions
- Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper and broth to the pot. Stir. Nestle the chicken into the broth.
- Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
- When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
- Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
Notes
- Frozen Chicken: To make this recipe with frozen chicken, increase the pressure cook time to 12 minutes, followed by a 10 minute natural pressure release.
- Chicken Thighs: You can use boneless chicken thighs in this recipe. The cook time will stay the same.
- Bone-In Chicken: If using bone-in chicken thighs or breasts, pressure cook for 10 minutes followed by a 10 minute natural release. Check that the internal temperature of the chicken has reached 165 degrees F.
- To Store: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will soak up some of the broth over time, so have extra broth handy to add when reheating.
- To Freeze: Chicken noodle soup can be frozen in an airtight container for up to 3 months. To freeze this soup, I recommend that you wait and add the noodles after freezing. Cooked noodles may become mushy if frozen. You can cook the noodles separately and add them to the soup when you are ready to serve it.
- To cook chicken noodle soup on the stove top, follow the recipe as written except instead of pressure cooking, simmer soup on the stove (covered) for about 20 minutes, or until chicken is cooked through. Remove the chicken to shred, and add the noodles to the pot, simmering until noodles are cooked. Return the shredded chicken to the pot and serve.
I first shared this recipe in January 2018. Post updated October 2019 and October 2024.
I found that if I turn on the sauté function while prepping my recipe, it *seems* to come to pressure quicker once I get the ingredients in. :). Also 6.5 cups of water, 4 cups of brown rice, and 1 Tbsp of salt for 22 mins makes perfect rice every time! I make a huge batch and separate into smaller containers for the freezer. Makes it so easy!
Thank you for this recipe!! I am making it for a friend but subbing flour tortillas cut in strips for noodles and adding them after releasing the pressure. They soften up just like dumplings! Hope your family feels better soon!
That’s a great tip about using the saute function to help it heat up more quickly! I still haven’t tried rice yet but I hope to soon. I hope you love the soup! I’ll try your tortilla trick next time. 🙂
The brown rice is so easy and I love having it ready!
I use your recipes often and they are always so flavorful! Our family tastes must be the same. 😉 Hope you have a beautiful day!
I’m seriously LOVING this gorgeous soup, Kristine! I just recently got an instant pot and I’m definitely looking for any and every excuse to use it! This soup must happen. 🙂
Thank you Sarah! I didn’t expect how much I would love my Instant Pot!
I love this pot chicken noodle soup so much ???! I am making a batch right now as snow is piling up outside my Eastern WA home. Thank you for posting!!!!!!!
I am making this right now! Snow storm is happening outside and I can’t wait for a bowl. I love all your recipes Kristine, you are my favorite ❤
I’m making this very delicious chicken noodle soup for the second time in 10 days! You convinced me………….. an instant pot is not only fast, but the clean-up is so easy!
I’m so glad you love your Instant Pot! This soup sounds perfect for tonight. 🙂
Has any one added Potatoes… if so did it change the cooking time?
You could add potatoes cut into 1-inch pieces and keep the cook time the same.
If I make this recipe without the noodles too start should I still cook it those extra few minutes?
If you are not using noodles, you don’t need to simmer the soup for the extra 5 minutes at the end. That simmer time is just to cook the noodles. Enjoy!
I added a can of diced potatoes at the same time I put in the egg noodles. No time changes. Worked out perfect. I didn’t put the taters in for the pressure cooking because I thought they would get mushy.
Hi, just wondering if you actually know what the proper calorie distribution of this meal is. It says 232 kcals which seems wrong considering that would mean there is 232000 calories in this meal? I feel like you meant to write 232 calories per serving perhaps? (Still seems low). I can roughly calculate what this would be myself based on the ingredients but since I believe you have it here for convenience I feel like it should be fixed. The recipe looks really good and I am eager to try it, just something I thought you may want to look at fixing from an information standpoint.
The calories listed for my recipes are always per serving, and they are always an estimate. The calories will vary based on which exact ingredients, brands, etc. that you use. The common language used to refer to calories is always “calories” but you are actually talking about kcals. Kilocalories are what we commonly refer to as calories in food.
Love this recipe I’ve made it twice in the last week. I should say I made it once and my 9 year old grandson made it last night for his siblings and me. He was so proud of himself snd the soup was a hit with his siblings.thanks for sharing a great instant pot recipe.
That is amazing! What an accomplishment for him. 🙂 I’m so glad you all enjoyed this soup!
Love this recipe! Just to reply to the calorie question – when people say 232kcals that is the actual calories of the food. What you usually see on food labels in the US is written as “232 Calories” and the “C” is 1000x the “c.” Hope that helps!
Do the vegetables (primarily the carrots) come out OK or mushy after 6 minutes of pressure cooking? I’ve had more failures than successes with cooking vegetaables in the instant pot.
The veggies will be soft, but they shouldn’t be fall-apart mushy.
I cut the carrots kind of thick so they wouldn’t be mushy.
Soooo yummy! Second time I have used my pot and it all went well. Thanks!!
I’m so happy to hear that you enjoyed this recipe! Thank you for taking the time to let me know.
I hope you will repost the stovetop version of this soup. It’s my favorite!
Hi Mary Jo, The stovetop directions are still there, I just moved them to the notes after the recipe. I’m so happy to hear that you are enjoying the recipe! 🙂
If I use frozen 1 lb of tenders… how much cook time would I use?
I would try 3 minutes plus 10 minute natural release.
I made this recipe with large rings and frozen chicken. Super easy and so incredibly good
Thank you Melissa.
My husband made this tonight and it was absolutely amazing, we will definitely be remaking soon!
I’m so happy to hear that! Thank you for leaving a comment. 🙂
Cooking now and smells
Fabulous! Thanks for sharing the recipe!
Making this with rotisserie chicken. How long do I cook soup and veggies without chicken?
I would keep the cook time the same without chicken. You can reduce the natural release time to 5 minutes, or leave it as is and do 10 minutes. Enjoy!
I was going to make my soup with a rotisserie chicken as well but it’s cold will the cook time be about the same
I recommend keeping the pressure cooking time the same and then stirring in the cold rotisserie chicken along with the noodles. The chicken will warm as the noodles cook.
I am cooking this soup right now! It smells delish. This will be the first time I used my Instant Pot.
Egg noodles feels rather vague. Frozen or dry???
I used dry.
It came out tasting like water? No flavor…. followed the recipe exactly…
That’s strange. I’ve made this recipe a number of times and it is always flavorful. I wonder if it is the type of broth you used. I once made the mistake of using a no sodium chicken stock when I made chicken noodle soup and it was lacking in flavor. I would try using a different type of chicken broth, and/or replacing the water with more broth. Sometimes a little extra salt works wonders, too. 🙂
Same here. The smell was amazing but the flavor lacking. Might be the chicken broth. I added bouillon so hoping leftovers have more flavor. It looks beautiful….just disappointed in the flavor. My 10 year old reminded me I usually add peppercorns to my normal soup. So he added some!
Loved this recipe. First time using our new instant pot and we made this. Tastes so good. I don’t think we’ll ever eat chicken noodle soup from anywhere but home. ♥️
Hi!! If I wanted to use bone in chicken breasts, do you still use 1 lb of chicken ??
You may want to use a little more, since the bone will account for some of the weight.
The base for the recipe is solid, but if you make as stated it will not be flavorful/savory. In short, it lacks salt, and consequently flavor. I used regular chicken broth and it still required at least a tablespoon or two of salt. When I make this again I will use 6 cups chicken broth and 2 cups water. With these modifications the soup was excellent. Also, I used pre-pulled chicken from another cook in the Instapot. Ran for 7 minutes with 10 minute natural release and it was fine.
I’m glad that you enjoyed this soup. I try to limit the amount of salt in our diet, which is why I always err on the side of adding less salt to my recipes. You can always add more, to taste. 🙂
I’ve made this twice now and it’s one of our new favorites! It’s so easy and convenient to do everything in the Instant Pot. I did make a few substitutions based on the ingredients I had. I used Better than Boullion instead of the broth (I just added 8 cups water and then a couple tbsp of Better than Boullion). I also used rotini instead of the egg noodles, which I let simmer closer to 10 minutes to accommodate the longer cooking time of those noodles. Thank you for the wonderful recipe!
Can you use a combination of chicken breasts and boneless skinless thighs? (I like white meat and my husband likes dark) If so, does it change the cooking time? Can’t wait to try this recipe! Thank you!
That will work great! You can keep the cook time the same. Enjoy!
Thank you so much for your quick response! I will be making this tonight! 🙂
I’ve now made this 3 times. The first time was by far the best for some reason. The second, I substituted peas for the celery as our local grocery did not have any (I live in Budapest and some things are not always available). The third time I was hoping for a better run but was disappointed by a slightly metallic flavor and smell. As a newbie to instant pot cooking, I’m curious whether that is normal?
I’ve never experienced a metallic flavor or smell when using my Instant Pot. I’m not sure why that happened.
My first time making soup (in the IP or ever!) and it was DELISH. Thanks for sharing! I have a question just out of curiosity. Why couldn’t the noodles be cooked at the same time as the soup is cooking, the way pasta recipes call for? Is the difference that we’re using water/broth rather than pasta sauce, so they’d get too mushy?
I’m glad you enjoyed this recipe! If you cooked the noodles at the same time they would become very overdone. Soups typically take quite a bit of time to reach pressure, and then when you add that time to the cooking time as well as the natural release time (you usually do a quick release with pasta, but a natural release is good for soups), the noodles would likely be mushy. Pasta/noodles cook really quick in the IP. 🙂
Made this several times with only a small tweaks to the seasonings. We found letting the soup seat for an hour before eating it allowed all the flavors to meld and come through. ( if you can)
A very delicious chicken noodle soup We made several times. Thanks for the great recipe and easy to follow instructions.
We needed a bit more seasoning but, OMGOSH easy and good!!! Thanks so much ❤️
If I double the recipe will that change the cook time?
Hi Carl,
You do not need to change the cook time for the Instant Pot, it may take longer to come to pressure. Just do not fill your Instant Pot past the max fill line.
Great recipe. I am new to Instant Pot, and am having fun learning to make things. (Made my own Instant Pot broth from a rotisserie chicken carcass.). This chicken noodle soup recipe is easy and flavorful. We both love it, so it will be in our dinner rotation.
Thanks for the recipe!
Trying it now… My pressure cooker doesnt have a sauté setting, What other setting can I use?
Also, when you say to pressure cook on high pressure, what setting is that?
Hi Ronnie, if your pressure cooker is not an Instant Pot or doesn’t have the sauté setting you can sauté first on the stovetop and then transfer. You will need to refer to the manual for your model of pressure cooker to see if it has a high and low-pressure setting. The Instant Pot defaults to high pressure but also has a low-pressure setting.
OMG! Delightfully so good! I made this recipe tonight, and added leftover rotisserie chicken. I will add either egg noodles or ditalini pasta when I am ready to serve. I made this to freeze them because I wanted to use leftover rotisserie chicken and some carrots and celery that were sitting in the refrigerator. The soup tasted delish! I definitely will make this from now on. I wish my mom would still be alive to sample this as she had often made chicken noodle soup for me. Thank you! (what kind of onion did you use? I used sweet onion).
I use a sweet yellow onion in most of my recipes. I’m so glad you enjoyed this!
This was my first time making chicken noodle soup in my IP. It was such an easy recipe to follow. I did end up adding a tablespoon of Better Then Bouillon (chicken flavored) and it was a smash hit!
I can’t say enough great things about this recipe! It has to be the best chicken noodle soup I’ve ever made. I received my instant pot for Christmas and just made this my 5th time. My family loves it and I’m making a second batch for a friend who has stage 4 cancer. When my husband heard I was making it for our friend he asked “can you make some for us too?” Thanks for a delicious, comforting recipe that helped me become comfortable with my Instant pot.
Your comment made my day! I’m so happy to hear that you and your family are enjoying this recipe. 🙂
Super yummy! My frozen chicken was still raw after 12+10, so I cut it up into smaller hunks and cooked an additional 5+10 and it was perfect. I used red lentil rotinini as the pasta.
Making this for probably the 10th time since receiving my instant pot for Christmas!! My family’s favorite chicken noodle soup I have to now keep the ingredients on hand at all times❤️ Thank you!!!
This was delish!! My hubby got seconds and he is usually not a fan of soups. I added chopped kale to ours at the end I loved the beautiful dark greens with the bright orange not only does it taste delish it’s gorgeous too!
Thank you!!
6 ounces of noodles doesn’t seem like a lot unless I’m doing something wrong?? I’ve made this before but on the stove or slow cooker last time but used a different recipe or a similar one.
If you use a kitchen scale and weigh out 6 ounces of noodles it should be enough. If you want more noodles than that in your soup, you can add more, but you might also need to increase the amount of broth.
Kristine, What size IP do you normally use for making your soups? I am in the process of deciding which to buy. My family loves soups, so this will be something we prepare often… should I go 6 or 8 qt?
I have both an 8 quart and 6 quart, but use the 6 quart most often. All of my soup recipes can be made in a 6 quart. I only use my 8 quart occasionally, usually if I’m going to cook a whole chicken. If you think that you will often make really big batches of food, then you might go for the 8 quart, otherwise I’d recommend the 6 quart. The biggest drawback to the 8 quart is that it seems to be more prone to giving a burn message.
Kristine, in regards to a 6 or 8-quart IP, if I wanted to make this recipe for a large group of people and was using an 8-quart IP, would you just do 1 1/2 of the recipe to fit the 8-quart? I always make it in a 6-quart IP so was wondering how much I could make fit in an 8-quart IP.
Hi Misti,
Yes, I think making 1.5 times the recipe in an 8 quart pot would work well. 🙂
Made the soup for the first time last night and it was a big hit ! The only question I have is if anyone had trouble with the noodles soaking up all of the juice quickly ? At first there was PLENTY of juice but a hour later when we wanted seconds the juice was pretty much gone ! How do I prevent ?
This happens to me, too. Unfortunately I’m not sure how to prevent it other than cooking the noodles separately and adding them to the soup right before serving.
I made this soup and it turned out EXCELLENT! Super easy as well. I used thinly sliced boneless, skinless chicken breasts and they shredded beautifully. I have made a ton of chicken noodle soup recipes and this one is by far my favorite. The only thing it needed for me was a slight bit more salt, but I tend to like things generously seasoned.
Thank you for sharing!
It was soool good. Thank you Kristin.
Hello! Love this recipe so much. Wondering what your instructions are for reheating it after we’ve frozen the soup?
I recommend thawing it overnight in the refrigerator and then reheating it in a pot on the stove. You will probably have to add more broth because the noodles tend to soak up the broth as the soup rests.
How can I use Gardein meatless chick N for this recipe?
Hi Terri,
I am not familiar with that product. The recipe is designed to include cooking the chicken.
Hi, thanks for the recipe! I was wondering about your choices for Settings. I have always used the “soup” button on mine. Do you think that is too long for this recipe? I’m also using frozen chicken for the first time and I am nervous it won’t be cooked all the way.
Hi Ashley,
I do not use the programmed buttons. I always manual pressure cook for the specified time in a recipe because the one size fits all of the buttons doesn’t work for all recipes. I have a post all about cooking frozen chicken that you might want to read, Cooking Frozen Chicken
Hi. I am fixing this soup now. I just found out I don’t have egg noodles. Hard to get in my stores with pandemic. Can I use regular pasta. I really love egg noodles but, it’s always on my shopping list. I keep looking for egg noodles. Lol. But, I have tons of different shapes of pasta. What’s your thoughts? Thank you for your time.
Yes, you can use any type of pasta and just simmer the soup until the pasta is done. Enjoy!
Thank you for this delicious recipe. It turned out fabulous! I substituted for rotisserie chicken and it worked so well (just added it with the egg noodles at the end). We will be making this recipe throughout Fall and Winter! Yum!!
I’ve made this soup for the second time. Delicious! My husband and toddler love it, too. I’ve saved it to my ‘go to recipes’. I’m looking to try other IP recipes you have here. Thank you, Kristin!
Something wrong with the recipe for 6 where it requires 24 carrots, 24 celery ribs, 6 onions, 24 cups of broth and 24 cups of water. Maybe it’s my IPad.
Did you adjust the number of servings? The default number of servings should be 6, which calls for 4 carrots, 4 celery ribs, etc. If you change the number of servings it will adjust the ingredients.
Looks delicious have to make this soup
I have made this several times it is amazing! Today I bought boneless skinless thighs on accident. Can I use those instead of breasts? Will the cook time change? Thanks so much
You can use boneless skinless chicken thighs and keep the cook time the same. I’m so glad you enjoy this recipe!
I am going to make this for our daughter’s upcoming baby shower. I need a batch for 20 people. From your experience will I need to make 2 batches of 10 servings? I have an 8 quart Instant Pot.
Yes, I would make two batches to make sure you have enough for that many people.
Thanks so much for this recipe! Made it last night for my family and they devoured it!
One of the best chicken soups I’ve ever tasted. My husband can’t stop talking about it. I just frozen carrots and onions. Very easy and tastes amazing
Delicious and so easy! I didnt have celery but it didnt matter. Also, I took the advice of another commenter, and I did two bouillon cubes with about 7 cups of water and probably closer to 2 teaspoons of salt. It was perfect! I also used chicken tenders instead of chicken breasts (it’s all I had) and they were practically falling apart on their own. I didnt have noodles so I used orzo pasta. Took a full 10 minutes of sautéing after I pulled the chicken out to cook, but it didnt seem to matter. Great soup!
I just made your chicken noodle soup and it came out delicious. One thing I like best about your recipes, is your not only explain the recipe in detail but also how do use the functions on your Insta pot. Not everyone knows what to do with the functions and I think that was a great thing that you put in your recipe, kudos to you. Thank you so much and I certainly will Will be trying some of your other recipes.
I’m so glad that the extra detail is helpful to you! I hope you find some other new favorite recipes. 🙂
The soup is so easy to make! I love the recipe and it tastes good, I just think it could use a little more chicken flavor. Is there a reason to use as much water as broth instead of using more broth? Any suggestions other than bouillon? I’d rather use something a little healthier and naturally made. Thanks so much for the recipe!
You can definitely use all chicken broth and no water if you prefer. 🙂
This is my favourite chicken noodle soup so far! Was a little short in broth so I did 3 and 1/4 cup ratio of broth and water and it was so good! My new go to!
I requested skinless chicken breast through shipt and they delivered skinless chicken tenders instead. How do I adjust the cooking time? TIA
I would try 3 minutes plus 10 minutes natural release, then quick release the remaining pressure.
Im a bit confused with instruction no. 4. Do i leave it on pressure cook for 10 min (bone in) or 20 minutes total? I also have an older version and have a manual button and a soup/broth button. Thanks for clarifying
Hi Michelle,
You set the pot to pressure cook for 7 minutes. The Instant Pot will not start counting down the minutes until it reaches full pressure which takes about 20 minutes.
haven’t made this yet but would like to know what you think about using canned chicken
This recipe is best if you cook the chicken in the soup because it flavors the broth and you get bigger pieces of chicken. You can use canned chicken if that’s all you have available.
So I got home one day from picking up my groceries curbside, and realized I had gotten an extra random bag. Called the grocery store, and they said they couldn’t accept returns, so I could just keep it. Most of the contents were useless (3 sticks of men’s deodorant, a pack of clasp envelopes and a grill scraper), but it did have a bag of no-yolk extra broad egg noodles, which I’d never used. Found this recipe by Googling “egg noodles instant pot” – and it was fabulous! I froze one serving with the noodles as an experiment, because I am far too lazy to prep noodles a second time – and they actually held up pretty well!
My husband is not a huge soup eater, but every winter I make a big pot of chicken noodle soup. This is a super easy recipe with simple to follow instructions. It turned out great and even my husband raved about it. I used canned chicken and he was amazed that he could not tell. Thank you for the recipe!!
I’ve made this recipe many times now and it always comes out amazing! It’s my go to. My kids like Orzo pasta in their soup so I add a cup on orzo in instead of the egg noodles.
Loved this soup! I used both vegetable broth and chicken broth. I also added some Swiss chard to add some greens. My husband, who isn’t a fan of greens, ate it without question and loved it, too.
I’m making your recipe tonight. I do have a question though. Is there a reason that the veggies are cooked prior to pressure cooking them?? Does it give the soup more flavor than just cooking under pressure?? Or is it more of a tradition stemming from making on the stove that hasn’t been modified for the Instant Pot. I have made soup as in your recipe, so I know it will be amazing. I mostly was looking for how much time to cook and what spices are used. I have to use gluten free noodles and they always turn the water cloudy, so I will cook them in a separate pan so that our soup doesn’t have that “cloud” in it. I always use chicken bone broth which is a lot more flavorful than just chicken broth. I always have to dilute it with water, so your recipe will help with that too. Its going to start smelling good in here soon! Thanks for the recipe! I’m still anxious to read your response to my question above. Thanks again!
Hi Kathy, I find that sauteing the veggies before pressure cooking makes the soup more flavorful. If you are in a hurry, though, you can skip the sauteing step and the soup will still be delicious. I hope you enjoy this recipe!
I made this tonight with 4 cups of broth and 4 cups of water plus Better Than Bouillon. This is an excellent recipe that’s quick and easy. Its great comfort food for a cold winter evening!
Hi, just to confirm… 4 cups chicken broth AND 4 cups water, correct? Thanks!
BTW, we love so many of your recipes!
Yes, that’s correct. You need 8 cups of liquid total. You can use all broth (8 cups) if you wish, as some commenters have noted that the water diluted the flavor. 🙂 I’m so happy to hear that you are enjoying my recipes!
Hi Kristine, have you used frozen mixed veggies with this at all? If so, when would you add them?
I have not used frozen veggies in this recipe, but you could add them at the very end, when the noodles are almost done cooking. The frozen veggies will just take a few minutes to cook and do not need to be pressure cooked. Enjoy!
I made this tonight. It was great!! I used frozen bone in chicken thighs. I also made my mother’s recipe for chicken dumplings. Noodles sometimes soak up too much broth. I also added a little better than bouillon as suggested.
If I make this a day in advance, will it still taste good the next day for lunch? Or will the noodles absorb too much of the soup?
Or could I finish the recipe up until it’s time to add noodles, and then just add the noodles the next day prior to eating?
The noodles will absorb the broth over time. You can cook the noodles separately and add them to the soup when serving, if desired.
My husband, who doesn’t like soup, loves this recipe! I have made it several times & don’t use low sodium chicken broth. I don’t review most things any more but just had to let you know this soup hit it out of the park! Love love & you helped me love my instant pot too. Thanks so much!!
This is the best chicken noodle soup. I don’t have a instant pot but cook it on stove top. By far the best receipe. I’m making this for the third time.
I have tried 5 different chicken noodle soup recipes and this one is hands down the best!!! I have made it for several friends and they always ask for the recipe!!! I often use a rotisserie chicken to add even more flavor and it’s delicious!
Love this recipe. I generally add already cooked leftover chicken at the end with orzo, acini de Pepe, or rice. Delicious!
Hi could you use a different pasta instead of egg noodles like maybe a pene and would that affect the cook time?
Yes, you can use a different pasta. The pasta cook time might be slightly different. I’d use the cook time on your pasta package as a guide, and do a taste test for doneness.
Hi, I loved this recipe. I’ve made it three times in the last three weeks, it’s great. I do have a couple of questions. I only have a three quart so I just half the recipe, correct? The second is I live at 5700 ft. Should I be changing the cook time? The one addition ingredient I did add was mushrooms.
Hi Andy,
If the recipe worked for you, you don’t need to make an adjustment. However, if you want to know more, Instant Pot recommends adjusting cooking time for high altitudes and has a table with altitude recommendations here.
I love my instant pot and this recipe. I usually buy a whole chicken on markdown, cook it in the instant pot, take the meat off the bones, add the bones back into the instant pot with some water and aromatics to make stock. When the stock is done, I follow your recipe, adding the deboned chicken at the end. We prefer a small pasta such as orzo or acini di pepe, but the noodles are good too. Thanks for a great recipe.
Perfection! I used frozen chicken thighs, cooked for 15 minutes with everything else the same! Delicious!!
Best Chicken Noodle Soup I have ever had!
Hi,
To double the recipe everything is x 2 except the cooking time stays the same?
Yes, that is correct. Be sure to not fill the Instant Pot past the max fill line. Enjoy!
Can I use this recipe with precooked rotisserie chicken?
Yes, add the shredded chicken at the end.
Wow this is going to be our family’s chicken noodle soup staple!!! So flavorful and the chicken was so juicy and tender. Served it with some fresh baked focaccia bread from New Seasons and it was perfect! I did add more veggies (5 large carrots and 6 celery) and used 1.5 lb of chicken because my husband likes a a real filling soup, and it was filling indeed. Also love how little dishes was needed for this.
And thank you for including how long it takes to pressurize, I forget to account for that and it was helpful. Highly recommend this recipe!
Excellent, flavorful and SIMPLE to prepare!! This is my go to soup any time of the year!
Love this! New favorite. I add a load of spinach after the noodles are done.
I make this at least once a week
Excellent recipe! Very flavourful and easy to make.
My family loves this recipe!! We cook it at least once a week now that the cooler weather has set in and cold season is upon us. We make 8 quarts at a time and in two meals its gone!!!
delicious! so easy to make!
So easy and delicious and you can control the salt content.
Can I use chicken bouillon cubes instead of broth? How much?
Yes, for each cup of broth substitute one bouillon cube plus one cup of water.
It came out so good! Thanks for the recipe!
Very yummy! Great to bring to people who are sick too!
So a total of 8 cups liquid?
Yes. Lately I’ve been using 8 cups of chicken broth (no water) for added flavor.
This is a great recipe. I plan on making it again today! My son loves potatoes. Can I add potatoes to this recipe?
Hi Izzy,
I’m so glad you are enjoying this recipe! Yes, you can add potatoes, just know that they will get very soft while the soup cooks. I’d suggest cutting them into fairly large chunks (about 3/4-inch) to minimize how soft they get.
Turned out perfect!
Very good and easy
So easy and delicious. Even my picky eaters approved!
I make this soup every month. Sometimes with pasta, or rice or potatoes. I double the spices and add a squeeze of lemon. So good. Thank you- really like your recipes.
Yay! So happy to hear you love this recipe! I love that you switch up the starch, too. 🙂
Whenever I cook a whole chicken in the instant pot, I follow up with homemade stock that I use in this recipe and I hold out some of chicken which I add at the end. I always use 8 cups of stock, no water and I add a little extra salt. We prefer acini de Pepe for the noodle but I’ve also used orzo and precooked rice. I’ve made this numerous times and we love it.
Awesome chicken soup recipe! The chicken was so tender. So glad I discovered it as I think it will be a staple for the winter.
Excellent soup. I make it several times in winter months. I use Orzo noodles instead of egg and thighs instead of breasts. Very yummy.
My family can’t get enough of this soup. I’ve made it 3 times in the last ten days so they can eat it for late night snacks.
Thank you for sharing!
Easy and delicious recipe! I highly recommend! Followed the recipe exactly