Looking for a quick, comforting, and easy dinner? This Instant Pot Chicken Noodle Soup is packed with tender chicken, flavorful vegetables, and soft egg noodles, all cooked in one pot for minimal effort. Perfect for weeknights, family dinners, or a cozy meal on a chilly day, this soup comes together in under 30 minutes and is loved by kids and adults alike. Serve it with warm bread or a side salad for a complete, hearty meal that everyone will enjoy.
For more cozy and comforting recipes like this one, be sure to explore our Instant Pot Chicken Soup Recipes, where you will find even more easy, family-friendly soup ideas perfect for weeknight dinners and chilly days.
Why You Will Love This Instant Pot Chicken Noodle Soup
- Freezer-Friendly: You can make a big batch and store leftovers for later.
- Super Quick and Easy: Made in the Instant Pot with minimal prep, it’s perfect for busy weeknights.
- Comforting and Hearty: Tender chicken, soft egg noodles, and flavorful vegetables make it a classic comfort food.
- Family-Friendly: Loved by kids and adults alike, this soup is a hit at the dinner table.
- Versatile: Add your favorite vegetables, herbs, or spices to make it your own.
- One-Pot Meal: Everything cooks together in one pot for easy cleanup.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups egg noodles
- Salt to taste
- Optional: fresh parsley for garnish
Step by Step Instructions
Step 1: Sauté the Veggies
Turn your Instant Pot on to sauté mode and add the olive oil. Toss in the onions, carrots, and celery. Let them cook for 3 to 4 minutes until the onions are soft and smell so good. Add the garlic, thyme, parsley, and pepper and cook one more minute. It already smells like dinner is ready even though it is not.
Step 2: Add Chicken and Broth
Pour in the chicken broth and shredded chicken. Stir it all together and make sure nothing is sticking to the bottom. I always taste a little bit here just to see if it needs salt.
Step 3: Pressure Cook
Put the lid on and lock it. Set the Instant Pot to high pressure for 5 minutes. When it is done, do a quick release so it does not overcook.
Step 4: Add the Noodles
Switch the Instant Pot back to sauté mode. Stir in the egg noodles and cook for about 5 to 6 minutes until they are soft but not mushy. Taste again and add salt if it needs a little more love.
Step 5: Serve and Enjoy
Scoop the soup into bowls and sprinkle fresh parsley on top if you want it to look fancy. Every spoonful is cozy and comforting. The kids love it and sometimes they even ask for seconds which is my favorite.
Meal Prep Tips
Meal prepping this soup makes busy weeknights so much easier. You can do a little work ahead of time and it saves you from scrambling when everyone is hungry.
- Chop all the veggies ahead of time and store them in containers in the fridge. This makes cooking super fast.
- Cook and shred the chicken a day before if you have time. It helps the flavors mix better and cuts down on active cooking.
- Measure out your spices and herbs in little bags or containers so you just dump them in when it is time to cook.
- Make a big batch of noodles separately and store in the fridge. Add them to the soup at the last minute so they do not get mushy.
Storage Tips
Having soup ready in the fridge or freezer is a lifesaver. These tips help keep it fresh and tasty for days.
- Store leftover soup in airtight containers in the fridge for 3 to 4 days. It tastes even better the next day.
- Freeze in individual portions for quick meals later. Make sure the soup cools completely before freezing.
- Reheat gently on the stove or in the microwave. Add a splash of broth or water if the noodles have absorbed too much liquid.
- Keep cooked noodles separate if you plan to freeze the soup. Add fresh noodles when reheating to keep the texture perfect.
Frequently Asked Questions
Can I use frozen chicken for this soup?
Yes, you can. You just need to add a few extra minutes to the pressure cooking time. Make sure the chicken is fully cooked before adding the noodles.
Can I use other types of noodles?
Absolutely. Egg noodles work best, but you can use pasta shapes like rotini, shells, or even spaghetti broken into pieces. Just add them at the end so they do not overcook.
Can I make this soup vegetarian?
Yes, you can swap the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. The flavors are still really comforting and yummy.
How long does this soup last in the fridge?
It keeps well for 3 to 4 days in an airtight container. The flavors actually get better after a day.
Can I freeze this soup?
Yes. Freeze in individual portions for easy meals later. Keep the noodles separate if possible, and add them when reheating so they stay firm.
Instant Pot Chicken Noodle Soup Recipe Card
Instant Pot Chicken Noodle Soup
Ingredients
Method
- Turn the Instant Pot to sauté mode and add olive oil. Cook onions, carrots, and celery for 3 to 4 minutes until onions are soft. Add garlic, thyme, parsley, and pepper and cook for 1 more minute.
- Add the shredded chicken and chicken broth. Stir well and scrape the bottom to avoid sticking.
- Lock the lid and set the Instant Pot to high pressure for 5 minutes. When cooking is done, perform a quick release.
- Switch to sauté mode. Stir in the egg noodles and cook for 5 to 6 minutes until tender. Taste and add salt if needed.
- Ladle soup into bowls and sprinkle fresh parsley on top if desired. Enjoy warm!
Notes
Tips
- Chop veggies ahead of time to save even more time.
- Cook and shred chicken a day before for extra flavor.
- Add extra veggies like peas, corn, or green beans for more nutrition.
- Store leftovers in airtight containers in the fridge for 3 to 4 days.
Variations
- Vegetarian: Swap chicken with chickpeas or tofu and use vegetable broth.
- Spicy Kick: Add a pinch of red pepper flakes while sautéing the veggies.
- Creamy Soup: Stir in a little heavy cream or coconut milk at the end for richness.
- Different Noodles: Use rotini, shells, or broken spaghetti instead of egg noodles.
This Instant Pot Chicken Noodle Soup is a go-to comfort meal that is quick, easy, and full of flavor. With tender chicken, hearty vegetables, and perfectly cooked noodles, it is ideal for busy weeknights, family dinners, or any time you want a warm, satisfying soup. Make it your own with fresh herbs or add your favorite vegetables, and enjoy a cozy, homemade dinner in minutes. Your family will love it, and you’ll love how simple it is to prepare!
Check Out More Instant Pot Chicken Soup Recipes!
Rich And Cheesy Chicken Tortellini Soup
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