This chicken noodle soup made in the Instant Pot is the perfect comfort food! It’s hearty, filling, and so easy to make. Plus, it’s packed with nutrients that might help keep you healthy all winter long. So go ahead and cozy up with a bowl of this delicious soup!
Noodle lovers will love this version of chicken noodle soup because it is PACKED with noodles. (They’re the best part of chicken noodle soup, wouldn’t you agree?) But if you’re looking for a lighter soup, feel free to add fewer noodles. The soup will still be delicious!
This chicken noodle soup is also made in the Instant Pot, which means it’s super easy to make. Simply throw all of the ingredients into the pot and let it do its thing. In no time at all, you’ll have a nourishing and comforting meal that the whole family will love.
Let’s take a look at how to make this chicken noodle soup recipe, shall we?
Ingredients
- Boneless, skinless chicken breast
- Olive oil
- Chicken broth
- Water
- Carrot
- Celery
- Dried parsley
- Minced onion
- Garlic powder
- Wide egg noodles
- Salt and ground black pepper
Instructions
Cut chicken into ½-inch cubes. Cut celery stalks into ⅛-inch pieces. Dice carrots or cut them into ¼-inch rounds.
Set Instant Pot to the Saute setting and drizzle olive oil in the pot. Add the chicken and cook until the chicken is heated all through.
Once the chicken is cooked, push the Cancel button and add the remaining ingredients to the Instant Pot. Stir until combined.
Cooking Time
Set the Instant Pot to Pressure Cook and adjust the time to 8 minutes. Once the soup has cooked, quick release the hot steam.
Stir the soup and ladle into bowls. Season with additional salt and pepper to taste.
Kitchen Notes
- A 12-ounce bag of noodles will fill the pot and will result in a hearty soup. If you prefer a soup on the lighter side, only use half a bag.
- You can substitute broken linguine or fettuccini noodles for egg noodles.
- To save time, you can use precooked chicken. Simply add the chicken along with the remaining ingredients, pressure cook the soup for 8 minutes, and perform a quick release.
- Don’t worry too much about making sure the chicken is fully cooked. If it is not fully cooked during the first step, it will finish cooking in the pressure cooker.
- You can omit the water and use 6 cups of chicken broth. You may use chicken stock in place of the broth for extra flavor.
- Because of the volume of this soup, it will take a while for the Instant Pot to build up enough pressure to cook the soup.
Frequently Asked Questions
This soup will store up to four days in the refrigerator in an airtight container.
Yes. Once the soup has cooled, place it in a plastic Ziplock bag, remove the air, date the bag, and seal it. For best results, use within 3 months. To reheat, remove the frozen soup from the Ziplock bag and place it in a large stock pot. Reheat over medium heat until the soup is warm all the way through.
If you like chicken, be sure to check out our Quick and Easy Chicken and Dumplings recipe, our Thai Basil Chicken Stir-Fry recipe, our Chicken Pot Pie Soup, and Creamy Cajun Chili recipe.
📖 Recipe
Chicken Noodle Soup
Ingredients
- 1 pound chicken
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cups water
- 1 ½ cups carrot diced
- 1 ½ cups celery diced
- 2 teaspoons dried parsley
- 2 teaspoons minced onion
- 2 teaspoons garlic powder
- 12 ounces egg noodles uncooked
- ¼ teaspoon salt
- Additional salt and black pepper to taste
Instructions
- Cut chicken into ½-inch cubes. Cut celery stalks into ⅛-inch pieces. Dice carrots or cut into ¼-inch rounds.
- Set Instant Pot to the Saute setting and drizzle olive oil in the pot. Add the chicken and cook until the chicken is heated all through.
- Once the chicken is cooked, push the Cancel button and add the remaining ingredients to the Instant Pot. Stir until combined.
- Set the Instant Pot to Pressure Cook and adjust the time to 8 minutes. Once the soup has cooked, quick release the hot steam.
- Stir the soup and ladle into bowls. Season with additional salt and pepper to taste.
Video
Notes
- A 12-ounce bag of noodles will fill the pot and will result in a hearty soup. If you prefer a soup on the lighter side, only use half a bag.
- You can substitute broken linguine or fettuccini noodles for the egg noodles.
- To save time, you can use precooked chicken. Simply add the chicken along with the remaining ingredients, pressure cook the soup for 8 minutes, and perform a quick release.
- Don’t worry too much about making sure the chicken is fully cooked. If it is not fully cooked during the first step, it will finish cooking in the pressure cooker.
- You can omit the water and use 6 cups of chicken broth. You may use chicken stock in place of the broth for extra flavor.
- Because of the volume of this soup, it will take a while for the Instant Pot to build up enough pressure to cook the soup.
Nutrition
Be sure to come back and tell us how your chicken noodle soup turned out!
Liz says
Some how the noodles came out really mushy I set the instapot to 8 min pressure and it had to preheat first.
Lynda says
I am sorry to hear that.