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Instant Pot Classic Chicken Noodle Soup

This is the ultimate cozy, comforting chicken noodle soup made in the Instant Pot. Tender chicken, soft noodles, and hearty veggies make it one of the best soup recipes ever. Perfect for busy nights, cold winter days, or anytime you need a hug in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breasts or thighs boneless skinless
  • 4 cups chicken broth
  • 2 cups water
  • 3 carrots medium sliced
  • 2 celery stalks chopped
  • 1 onion medium diced
  • 3 cloves garlic minced
  • 1 teaspoon thyme dried
  • 1 teaspoon parsley dried fresh if you have it
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 6 ounces egg noodles
  • pasta any you like

Method
 

Step 1: Sauté the Veggies
  1. Turn the Instant Pot to sauté. Add a drizzle of olive oil, then toss in onions, carrots, celery, and garlic. Cook for 3–4 minutes until the veggies smell amazing.
Step 2: Add the Chicken and Broth
  1. Place the chicken in the pot. Pour in the chicken broth and water. Sprinkle in thyme, parsley, black pepper, and salt. Taste the broth if you like to adjust seasoning now.
Step 3: Pressure Cook
  1. Lock the lid and set the Instant Pot to high pressure for 10 minutes. Wait for a natural release or quick release as preferred.
Step 4: Shred the Chicken
  1. Carefully remove the chicken and shred it with two forks. Toss the shredded chicken back into the soup.
Step 5: Add the Noodles
  1. Turn the Instant Pot to sauté mode again. Add the noodles and cook 5–6 minutes until tender. Taste and adjust seasoning if needed.
Step 6: Serve
  1. Spoon into bowls, sprinkle a little extra parsley on top, and serve with bread or crackers if you like.

Notes

Tips

  • Chop vegetables ahead of time to save prep time on busy nights.
  • Cook noodles separately if you plan to store or freeze the soup to prevent them from getting mushy.
  • Use any veggies you have like peas, zucchini, or green beans for variety.
  • Taste the broth before serving to adjust seasoning or add a splash of soy sauce for extra flavor.
  • This soup keeps in the fridge for 3–4 days and freezes well for up to 3 months.

Variations

  • Spicy Chicken Noodle Soup: Add a pinch of crushed red pepper flakes or a dash of hot sauce.
  • Herb Boost: Use fresh thyme and parsley instead of dried for a brighter flavor.
  • Vegetarian Version: Skip the chicken and use vegetable broth with extra beans or mushrooms.
  • Low-Carb Version: Replace noodles with spiralized zucchini or shirataki noodles.