Instant Pot chicken noodle soup is healthy and satisfying soup that tastes incredible! Juicy chicken, tender egg noodles and loads of veggies all cooked in pressure cooker in less than 30 minutes.
Drink it, Slurp it, Eat it!
A classic dish that’s not new to many and one of the most favorite noodle soup is without a doubt chicken noodle soup. Fighting a cold? or It is a gloomy day? This chicken noodle soup is one of those liquids you should be drinking, slurping and eating! It definitely benefits you. Making Instant pot chicken noodles soup always has benefit of cooking dishes much quicker.
This Home-style instant pot chicken noodle soup is not just great for cold and flu-fighting, but on a CHILL WINTER NIGHT the soup will warm you up from head to toe!
Some days you just want soup! But for me, canned soup doesn’t do the trick. It’s too salty and not a fan of gummy texture of canned soup either. Like with anything else, homemade is always the BEST. The thing is, making your own soup isn’t difficult and it only gets even better with pressure cooker. Using pressure cooker or Instant Pot cuts down the cooking time almost by 70% less.
You heard it right! You might be spending 1.5 hours to cook a chicken noodles soup on stove top (using whole chicken), in instant pot you have your soup ready in 30 minutes.
Delicious slurp-y noodles, chunks of chicken, warming broth and lots of vegetables floating in a steaming hot bowl is perfect fresh and healthy weeknight meal that your family will love. The best part of this soup – oodles of noodles! Slurp it, eat it!
Is Instant Pot Chicken Noodle Soup healthy for you?
Soup has a well-deserved place in balanced diet, healthy eating! Chicken noodle soup is often a staple when someone is fighting a cold or the flu. Nothing seems to soothe your throat and make you feel better than a nice warm bowl of soup when you are under the weather. There are a lot of health benefits from homemade Instant pot chicken noodle soup, rather than store-bought canned soup.
Canned soup typically contains a high amount of sodium along with other artificial flavors and preservatives.
Fresh homemade chicken noodle soup contains loads of fresh vegetables, delicious simple homemade broth that is low in sodium and low in calories. It’s healthier in every way!
How to make chicken noodle soup in instant pot
The base for a good chicken noodle soup recipe is the broth. Freeze all those bones and carcass from whole roasted chicken to make a good homemade chicken broth or stock. While we recommend you to try use homemade chicken stock that is low in sodium and tastes better, this recipe will work with store bought stock as well. Just keep in mind to buy organic, low-sodium, free range chicken broth.
Dump everything and cook in instant pot would work when you want to make chicken noodle soup in instant pot. But we are not going to dump everything at once. We want to build up flavors by sauteing ingredients.
Select SAUTE mode and let he pot heat up.
Start off with sauteing garlic, onion, celery and tomato for a minute.
PRO-TIP: Most chicken noodle soup recipe wouldn’t use tomatoes. But trust me, you will love the slight tang tomatoes add to the soup. DON’T SKIP TOMATOES.
Add in chopped vegetables. You can use any vegetables in this recipe. If you’re using frozen vegetables, just cook them for 2-3 minutes. While carrots is the obvious choice of vegetable that goes in any soup, other vegetables like potatoes, sweet corn, broccoli are great choice of vegetables for instant pot chicken noodle soup recipe.
Fresh herbs add another layer of flavor and freshness to this noodle soup. Add fresh chopped thyme, rosemary, oregano and parsley and saute for a minute along with vegetables. Season with salt and pepper.
PRO-TIP: Never added potatoes to chicken noodles soup? Try it once with potatoes. Potatoes gives that extra body and starch flavor to the soup, which will make it filling and satisfying.
I did not use whole chicken for this chicken noodle soup recipe. Chicken with bones and skin is the best choice for a flavorful soup. Cut chicken pieces like legs, thighs and chicken breast (a mix of all) works great. Place chicken pieces inside the post and saute for a minute or two.
Pour homemade chicken stock. Scrape edges of the pot to ensure bits and pieces of ingredients sticking to the sides of the pot are pushed down into the broth.
Secure lid in it’s position, ensure pressure knob is in sealing position. Select high pressure mode and adjust timer to 10 minutes. Once cooking time is done, allow the pot to release pressure naturally for 10 minutes. Then off the pot by pressing cancel button and turn the pressure knob to venting position to manually release remaining pressure.
Remove lid from instant pot. Remove the chicken pieces from inside the pot and shred the meat with two forks discarding the bones. Keep aside.
Turn on the pot and select SAUTE mode. Let the broth come to boil. Add egg noodles (or any other noodles of you choice). Cook for 6 to 7 minutes uncovered until noodles is cooked. Noodles will soak up some of the broth. If the feel the broth is reduced way too much, you can add extra cup or two of water or chicken broth and boil it.
Once noodles is cooked, add back shredded chicken. Adjust seasoning if needed. Let it boil for 1 to 2 minutes.
Pour soup into serving bowls, garnish with parsley and serve warm.
What are the best herbs to use in Instant pot chicken noodle soup
Herbs do add great flavors to soup. Fresh herbs are the best. I love fresh thyme, rosemary, oregano along with parsley in my chicken noodles soup.
If you cannot use fresh herbs, use dried herbs – like thyme, rosemary, oregano, parsley but half in measurement to fresh herbs.
Other herbs that you can use in instant pot chicken noodle soup recipe are –
Sage (fresh or dried)
Can I freeze Instant pot chicken noodle soup?
Yes you can absolutely freeze this chicken noodle soup. But remember to hold off the noodles in the soup if you want to freeze the soup. Noodles usually don’t hold on well when frozen, defrosted and reheated.
Freeze the soup without noodles. And before serving reheat soup and then add noodles to it just before serving.
What is the best cut of chicken to use for instant pot chicken noodle soup?
Whole chicken is what many would recommend you to use while making homemade chicken noodle soup.
Cooking chicken noodle soup in instant pot does not need whole chicken. You can use chicken cut pieces. Preferably use chicken with skin and bones. I mix up pieces of chicken thighs, chicken breast and chicken drumsticks as well. As long as you have enough meat to add back to the soup once you shred it, you are good.
You must also try our other favorite Instant Pot recipes –
Don’t forget to Subscribe to CurryTrail Recipes below to get our newest recipes delivered straight to your inbox.
INSTANT POT CHICKEN NOODLE SOUP RECIPE VIDEO
Click play to watch video or you can scroll down to recipe card if you want written recipe.
Love soups? Try our other favorite soups-
Instant Pot Chicken Noodle Soup
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 onion diced
- 5 celery stalk chopped
- 1 to mato diced
- 3 carrots peeled and diced
- 2 small potatoes peeled and diced
- 1 tablespoon fresh thyme chopped
- 1 sprig rosemary chopped
- 1 tablespoon oregano chopped
- 1 ½ tablespoon parsley chopped
- 2 lbs chicken mix of chicken breast, chicken thighs
- 4 to 6 cups of homemade chicken stock or water
- Salt and pepper to taste
- 5 oz egg noodles
- Fresh parsley chopped
- Turn on instant pot and select SAUTE mode. Wait until pot is heated up.
- Pour olive oil.
- To hot olive oil, add minced garlic, onions, celery and tomato. Saute for a minute.
- Next add in chopped vegetables like carrots, potato.
- Add fresh herbs – thyme, rosemary, oregano and parsley. Season with salt and pepper to taste.
- Saute and cook for 1 to 2 minutes.
- Add chicken pieces. Saute and cook for a minute.
- Pour in chicken broth or water.
- Secure lid in it’s place, with pressure knob in sealing position.
- Select HIGH PRESSURE mode and adjust timer to 10 minutes.
- Once cooking time is over, let the pot do NATURAL PRESSURE RELEASE for 10 minutes.
- Turn off instant pot. Turn knob to VENTING POSITION to manually release any pressure.
- Remove cooked chicken pieces from the broth.
- On the pot by selecting SAUTE MODE.
- Let the broth come to boil again, meanwhile shred chicken meat with two fork, discard the bone.
- Add noodles into boiling broth and cook for 6 to 7 minutes uncovered, or until noodles is cooked.
- If you feel the liquid inside the pot is dried too much, you can pour about a cup to 1 ½ cup broth or water again.
- Once noodles in cooked, add shredded chicken pieces. Mix well.
- Ladle out soup into serving bowl, garnish with parsley.
- Serve immediately warm.
“PIN IT” TO YOUR SOUP BOARD