Instant Pot Chicken Noodle Soup

There's something about the smell of onions and garlic hitting hot olive oil that signals comfort is coming. I discovered Instant Pot chicken noodle soup on a gray Tuesday when I needed dinner on the table fast but refused to sacrifice the soul-warming quality of the homemade version. Now it's become my go-to when I want soup that tastes like it simmered all day but actually took minutes.

Last winter my neighbor was feeling under the weather, so I brought over a steaming pot of this soup. She texted me two hours later saying it was exactly what her body needed. There's a quiet kind of magic in knowing you made something that actually helped someone feel better.

Ingredients

• 1 lb boneless skinless chicken breasts or thighs: Thighs stay more tender but breasts work perfectly fine too
• 1 medium onion diced: Yellow onions give the best sweetness as they cook down
• 3 medium carrots peeled and sliced: Cut them into coins about half an inch thick so they soften but don't disappear
• 3 celery stalks sliced: Include some of the tender inner leaves for extra flavor
• 3 cloves garlic minced: Fresh garlic makes a noticeable difference over jarred
• 8 cups low-sodium chicken broth: You can always add salt later but you can't take it away
• 1 tsp dried thyme: This herb pairs beautifully with chicken
• 1 tsp dried parsley: Adds a subtle fresh note even in dried form
• 1 bay leaf: Don't forget to fish it out before serving
• 1/2 tsp black pepper: Freshly cracked gives the best aroma
• 1 tsp salt or to taste: Start with less and adjust at the end
• 6 oz egg noodles: These hold their texture better in soup than other pasta shapes
• 2 tbsp fresh parsley chopped optional: Adds a bright pop of color and flavor
• 1 tbsp olive oil: Helps soften those initial vegetables properly

Instructions

Build your flavor foundation:

Set the Instant Pot to Sauté mode, add olive oil, and cook onion, carrots, and celery for 3 to 4 minutes until they start softening and smell sweet.

Wake up the garlic:

Add minced garlic and cook for just 30 seconds until fragrant but not brown.

Add the chicken:

Place chicken breasts or thighs right on top of the vegetables.

Create the broth:

Pour in chicken broth, then add thyme, parsley, bay leaf, pepper, and salt, stirring gently to combine everything.

Pressure cook:

Lock the lid, set valve to Sealing, and cook on High Pressure for 10 minutes.

Release carefully:

Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Shred the chicken:

Remove chicken to a plate and use two forks to pull it apart into bite-sized pieces.

Cook the noodles:

Set Instant Pot to Sauté again, add egg noodles, and simmer for 5 to 6 minutes until tender.

Bring it together:

Return shredded chicken to the pot, stir well, and taste to adjust seasoning.

Serve warm:

Remove and discard the bay leaf, then ladle into bowls and garnish with fresh parsley if you like.

Save

My daughter asked if we could have this soup every Sunday night. That's when I knew it wasn't just a recipe anymore. It had become part of our family rhythm.

Making It Ahead

I've learned that soup actually tastes better the next day after the flavors have had time to mingle. Make a batch on Sunday and you'll thank yourself on Monday. The only thing I avoid is adding the noodles until I'm ready to reheat, otherwise they soak up all the broth.

Customizing Your Bowl

Sometimes I add a handful of fresh spinach in the last minute of cooking for extra nutrition. A splash of lemon juice right before serving brightens everything up unexpectedly. You could also swap thyme for rosemary if that's what you have on hand.

Perfect Pairings

This soup sings alongside crusty bread for dunking or a simple green salad with vinaigrette. On extra cold nights, nothing beats pairing it with grilled cheese for dipping.

• Keep some crusty bread in the freezer for soup emergencies
• A simple side salad rounds out the meal nicely
• Grilled cheese turns this into restaurant-quality comfort food

Save

Good soup isn't just about following steps. It's about taking care of yourself and the people you feed, one bowl at a time.

Recipe FAQs

→ How long does it take to make in the Instant Pot?

The total time is about 30 minutes, including 10 minutes of prep and 20 minutes of cooking. The pressure cook cycle runs for 10 minutes, with additional time for sautéing vegetables and cooking the noodles afterward.

→ Can I use rotisserie chicken instead?

Yes, using rotisserie chicken works perfectly and saves even more time. Add shredded rotisserie chicken when you add the noodles during the final sauté step, heating through for just a few minutes until warmed.

→ What noodles work best?

Traditional egg noodles hold up well and cook in about 5-6 minutes. For gluten-free options, choose brown rice noodles or gluten-free pasta, adjusting cooking time as needed based on package instructions.

→ Can I freeze this?

Yes, this freezes beautifully. Cool completely before storing in airtight containers for up to 3 months. The noodles may soften slightly when reheated, but the flavors remain delicious. Thaw overnight in the refrigerator before warming.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for 4-5 days. The noodles will continue absorbing liquid, so you may need to add a splash of broth when reheating on the stovetop or in the microwave.