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This Instant Pot chicken noodle soup has tender chicken, egg noodles, and veggies in an herbaceous chicken stock.
Nothing is more comforting and healing than a bowl of homemade chicken noodle soup.
But if you’re under the weather or not able to stand over a hot pot all day, don’t worry! You can still have delicious, nutritious, and flavorful homemade soup ready in no time, with little effort!
This Instant Pot chicken noodle soup takes tender chicken breast, carrots and celery, egg noodles, Italian seasonings, chicken stock, and water, and lets the Instant Pot do all of the work for us.
You simply put everything into the Instant Pot and walk away; there’s no having to stand over a hot pot on the stove for hours.
Trust me, this Instant Pot chicken noodle soup will become your go-to favorite soup for the winter!
Ingredients for Instant Pot chicken noodle soup
- Olive oil – Olive oil is our fat of choice for this soup.
- Mirepoix – This classic combination of sweet carrots, earthy celery, and onion is the base of many soups and stews.
- Garlic – Garlic will add earthiness to the Instant Pot chicken noodle soup.
- Chicken breast – Chicken breast is lean and packed full of protein.
- Chicken stock – Feel free to use your favorite homemade or store-bought variety.
- Water – Water will help the soup reach its perfect consistency.
- Italian seasoning – Italian seasoning will give the soup an herbaceous backdrop.
- Bay leaf – Bay leaf will add a depth of flavor to the soup.
- Egg noodles – Egg noodles are a perfect noodle for this classic soup.
Make your own Italian seasoning
If you don’t have any pre-made Italian seasoning on hand, no worries!
Italian seasoning is often an easy blend of dried basil, rosemary, oregano, parsley, and thyme.
Help from the store
To make this soup come together even faster, take some extra help from the store!
Here are some ways to save time:
- Buy a rotisserie chicken from the deli section of the grocery store so you don’t have to fuss with raw chicken.
- Most major grocery stores have pre-cut veggies in the produce section; this will save you time and energy (which is definitely helpful if you’re feeling under the weather).
- Use store-bought chicken stock. Just be sure to check the nutritional label and make sure it’s not too salty!
Toppings
There are many different flavorful garnishes you can use to enhance your soup to your liking, here are some of my favorites:
- Fresh herbs, like parsley or dill
- A squeeze of lemon zest and juice (fresh is best!)
- Saltine crackers
- Freshly grated Parmesan cheese
- A splash or two of your favorite hot sauce
Storage and leftovers
Any leftover Instant Pot chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Looking to try something new? Try my Instant Pot Zucchini Soup
- Need something new for taco Tuesday? Try my Slow Cooker Taco Soup
- Love a classic? Try my Instant Pot Tomato Soup
- Craving something hearty? Try my Instant Pot Beef Barley Soup
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 large carrots, peeled and sliced
- 2 large celery sticks, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken stock
- 2 teaspoons dried Italian seasoning
- 1 dried bay leaf
- 8 ounces egg noodles
Instructions
- Heat the Instant Pot using the Sauté function.
- Add the olive oil, carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Next, add the chicken, chicken stock, water, Italian seasoning, and bay leaf.
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook – Manual for 12 minutes.
- Once the instant pot has finished cooking, allow the pressure to release naturally for 10 minutes.
- Release any additional pressure manually by switching the valve to the venting position.
- Remove the chicken and bay leaf. Set the Instant Pot to the Sauté function again and add the egg noodles. Cook according to the package directions– or just until the noodles are soft.
- While the noodles cook, shred the chicken. Once the chicken has been shredded, add it back to the Instant Pot and stir to combine. Season with salt and pepper to taste.
- Enjoy warm. Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s the perfect comfort food for any day of the week. The pressure cooker makes the chicken incredibly tender, and the flavors are rich and comforting. Plus, it’s super easy and quick to prepare, making it a lifesaver on busy days. I love how customizable it is – you can add your favorite veggies and seasonings to make it your own. This soup has become a staple in my household, and it never fails to warm both body and soul. Highly recommend giving it a try!