Instant Pot Chicken Noodle Soup
This easy chicken noodle soup is delicious, a snap to make, and a favorite amongst my kids.
Soups and stews are probably my favorite things to make in the Instant Pot. You can saute, slow cook, or pressure cook, all in one pot, with very few dishes to wash afterward!
I have been making different variations of this recipe for years. It is a go to when someone in the house is sick or struggling with a cold.
There is nothing like the smell and taste of homemade noodle soup to make you feel just a little bit better!
Over the years I have experimented with different types of noodles, but have found that Reames Homestyle Egg Noodles really make for the best texture in this soup. They tend to be more al dente and less soggy (which is definitely what I’m looking for!)
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
How to Make Instant Pot Chicken Noodle Soup
1 small onion, diced
2 stalks celery, diced
2 carrots, diced (or equivalent amount of baby carrots)
1.5 lbs. boneless skinless thighs
1 tsp celery seed
1 tsp dried thyme
salt & pepper
6+ cups chicken broth
24 oz. frozen noodles
1. Place 1 small diced onion, 2 stalks of chopped celery, & 2 large carrots, peeled and diced into an instant pot or pressure cooker.
2. Top with 1.5 lbs. thawed boneless skinless chicken, thighs. Add 1 teaspoon each celery seed and dried thyme. Generously season with salt & pepper.
3. Cover with 6+ cups chicken broth (you may want to use more broth - it just depends on how “soupy” you want your soup to be).
4. Place the lid on the instant pot, turning valve to “sealed”, and pressure cook for 15 minutes.
5. Allow for a natural release. Carefully turn valve to “venting” to release any additional steam.
6. Roughly shred chicken with 2 forks.
7. Stir in 24 ounces of frozen noodles (we love Reames - you can also substitute dried egg noodles if you want).
8. Use the “saute” button to bring soup back to a boil. Cook until noodles begin to soften and are al dente. Serve immediately.
Notes
You may want to add more chicken broth at the end of the recipe if you want a more “soupy” soup. We tend to like with less liquids and more meaty and full of noodles.
Make sure to generously season this soup, especially with salt! I do not include exact measurements of salt and pepper because I find that each family’s taste is drastically different. Saltiness will also be greatly affected by which brand of chicken broth you use.
Taste your soup often and make adjustments as needed!
You can also make this recipe on the stovetop, rather than using the instant pot, however cooking time on your chicken will definitely vary.
How to Freeze Chicken & Noodle Soup
This makes an excellent freezer meal! For best results, follow the recipe as is, but omit the noodles.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container. Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator or use the defrost setting of your microwave.
Reheat using the saute function on the Instant Pot, or in a large pot or dutch oven. Bring soup up to a boil and add noodles, cooking until soft.
If soup seems too thick or dry, add additional chicken broth or water.
Note: You can also freeze the leftovers of this soup with the noodles included. Just remember that the noodles will continue to take on liquids and may become a tad over-done when you reheat.
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Instant Pot Chicken Noodle Soup
Ingredients
1 small onion, diced
2 stalks celery, diced
2 carrots, diced (or equivalent amount of baby carrots)
1.5 lbs. boneless skinless thighs
1 tsp celery seed
1 tsp dried thyme
salt & pepper
6+ cups chicken broth
24 oz. frozen noodles
1. Dice onion, celery and carrots and place into an instant pot or similar pressure cooker.
2. Add 1.5 lbs. thawed boneless skinless chicken thighs and one teaspoon each celery seed and dried thyme.
3. Generously season with salt & pepper.
4. Cover with 6+ cups chicken broth (you may want to use more broth - it just depends on how “soupy” you want your soup to be).
5. Place lid on the instant pot, turning valve to “sealed”, and set pressure cooker for 15 minutes.
6. Allow for a natural release and the carefully turn valve to “venting” to release any additional steam.
7. Roughly shred cooked chicken with 2 forks.
8. Stir in 24 ounces of frozen noodles (we love Reames! You can also substitute dried egg noodles if you want).
9. Use the “saute” button to bring soup back to a boil. Cook until noodles begin to soften and are al dente.
10. Serve immediately.
