One-Pot Wonder Chicken Noodle Soup

Welcome to the ultimate guide for crafting the most comforting and flavorful Homemade Instant Pot Chicken Noodle Soup! This isn’t just a recipe for chilly evenings or when you’re feeling under the weather; it’s a timeless classic that brings warmth and nourishment to any day of the year. With the magic of your Instant Pot, you can achieve a depth of flavor that traditionally takes hours, all in a fraction of the time. Get ready to discover your new go-to recipe for a truly delicious and easy chicken soup that will quickly become a family favorite.

If you’re a fan of the versatility and speed of the Instant Pot for creating hearty soups, you’ll love exploring other options beyond this classic. For a bright and zesty twist, try our Instant Pot Lemon Chicken Orzo Soup, perfect for a lighter yet satisfying meal. Or, if you’re craving Italian-inspired comfort, our Instant Pot Lasagna Soup offers all the flavors of a classic lasagna in a comforting bowl, making both excellent choices for easy weeknight dinners.

Originally Published on 10/18/2018

The Ultimate Comfort: Instant Pot Chicken Noodle Soup

There’s something inherently soothing about a warm bowl of chicken noodle soup. It’s more than just food; it’s a hug in a bowl, a remedy for the soul. Our Instant Pot Chicken Noodle Soup recipe captures this essence perfectly, delivering tender chunks of chicken, a vibrant medley of fresh vegetables, and an aromatic blend of fresh and dried herbs, all swimming in a rich, flavorful broth. This recipe adheres to traditional ingredients while leveraging modern technology to elevate its taste and simplify its preparation.

When someone in my family isn’t feeling their best, this comforting Instant Pot Chicken Noodle Soup is the first thing I prepare. Its soothing qualities and familiar flavors make it a beloved dish that always brings a smile. It’s not only incredibly delicious but also packed with wholesome ingredients that make it a truly nourishing meal for everyone, regardless of the season or the occasion.

The beauty of making Chicken Noodle Soup in the Instant Pot lies in its ability to develop profound flavors quickly. The pressure cooker works its magic, extracting every ounce of savory goodness from the chicken and vegetables, resulting in a broth that tastes like it has simmered on the stovetop for countless hours. This deep, complex flavor profile is what sets this pressure cooker chicken noodle soup apart and makes it an unforgettable culinary experience.

Choosing the Best Chicken Cuts for Your Soup

The type of chicken you choose can influence both the flavor and texture of your soup. While I traditionally opt for a whole chicken to maximize flavor, there are several excellent options available to suit your preference and convenience:

• **Whole Chicken:** Using a whole chicken, ideally a 3-4 pound bird, is my top recommendation. The bones contribute significantly to a rich, gelatinous, and deeply flavorful broth that’s unparalleled. Plus, you get both white and dark meat for varied texture.
• **Bone-in, Skin-on Chicken Breasts or Thighs:** These cuts also contribute bone-in flavor to the broth and result in incredibly tender meat. Thighs offer a richer, moister dark meat experience, while breasts are leaner.
• **Boneless, Skinless Chicken Breasts or Thighs:** For a leaner option or if you’re short on time, boneless, skinless cuts work well. Keep in mind that the broth might be less rich without the bones, so you might want to enhance it with extra chicken broth or bouillon.
• **Chicken Drumsticks:** If you or your family prefer dark meat, drumsticks are a fantastic choice. They are flavorful and cook up very tender in the Instant Pot.

Regardless of the cut, you will remove the chicken from the pot to shred or debone before adding the noodles. The cooking time in the pressure cooker will vary depending on the specific cut and whether it’s bone-in or boneless. Always refer to the recipe card for precise pressure cook times to ensure perfectly tender chicken.

Can You Use Pre-Cooked Chicken in This Instant Pot Soup?

Absolutely! This recipe is incredibly versatile and accommodates already cooked chicken with ease. Whether you have a succulent rotisserie chicken from the grocery store or leftover roasted chicken from last night’s dinner, you can certainly incorporate it into this recipe. The process remains largely the same, but with a slight adjustment:

You will follow all the initial steps of sautéing the vegetables and creating the flavorful broth. Once the broth is cooked and the vegetables are tender, and you’ve cooked your noodles, you will stir in the shredded or diced pre-cooked chicken at the very end, allowing it to warm through for just about 5 minutes on the “Sauté” setting or simply by resting in the hot soup. This ensures the chicken remains moist and doesn’t overcook.

Why the Instant Pot is Perfect for Chicken Noodle Soup

The Instant Pot isn’t just a trendy kitchen gadget; it’s a game-changer for dishes like chicken noodle soup, offering multiple compelling advantages:

• **Truly One-Pot Convenience:** This recipe is designed to be made entirely in your Instant Pot. From sautéing the aromatics and vegetables to pressure cooking the chicken and broth, and finally cooking the noodles, every step happens in a single pot. This drastically reduces cleanup, making it ideal for busy weeknights.
• **Remarkable Speed:** Forget simmering soup for hours on the stovetop. The Instant Pot drastically cuts down cooking time, allowing you to enjoy homemade chicken noodle soup from scratch in a fraction of the time compared to traditional methods. This efficiency doesn’t compromise on flavor, it enhances it!
• **Unparalleled Flavor Development:** The high-pressure environment of the Instant Pot forces liquids and ingredients to meld together intensely. This rapid cooking process extracts deep, rich flavors from the chicken, bones, and vegetables, resulting in a savory, complex broth that tastes like it has been slow-simmering all day. It’s this concentrated flavor that truly makes this Instant Pot version stand out.
• **Nutrient Retention:** Pressure cooking helps to lock in nutrients that might otherwise escape with longer, conventional cooking methods. This means your comforting bowl of soup is not only delicious but also packed with the goodness your body needs.

Essential Ingredients for Homemade Instant Pot Chicken Soup

Crafting the perfect Instant Pot Chicken Noodle Soup starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layered flavors that make this soup so irresistible:

• Olive Oil and Butter: A combination used for sautéing the aromatics, providing a rich base flavor and helping to soften the vegetables.
• Onion: Yellow or sweet onion provides a foundational aromatic sweetness that deepens as it cooks.
• Bay Leaves: Essential for imparting a subtle, herbal background note that enhances the overall savory profile. Use one large or a couple of small leaves.
• Garlic: Measure with your heart! Freshly minced or pressed garlic adds an indispensable savory depth and pungent aroma.
• Celery: A classic mirepoix vegetable, celery contributes a fresh, slightly bitter, and aromatic flavor, along with essential nutrients and texture.
• Carrots: Lending natural sweetness and beautiful color, carrots are a staple in chicken noodle soup. For an earthier sweetness, consider adding turnip or parsnip.
• Dry Rubbed Sage: Sage pairs exquisitely with poultry, offering an earthy, slightly peppery, and aromatic quality. Poultry seasoning can be used as an alternative.
• Fresh Thyme: Fresh herbs elevate the flavor dramatically. Thyme adds a delicate, earthy, and minty note. If using dried thyme, use half the amount.
• Fresh Rosemary: Rosemary provides a distinct piney, lemon-pine flavor that is robust and aromatic. While fresh is best, dried rosemary can be substituted if needed.
• Salt & Black Pepper: Essential seasonings. Kosher salt is preferred for its pure flavor and control. Adjust to taste throughout the cooking process.
• Water: The primary liquid for the broth. Using bone-in chicken with water (and optional chicken bouillon) allows for a homemade broth flavor.
• Chicken Broth or Stock: Adds immediate chicken flavor and richness to the soup base. Good quality broth or stock makes a significant difference.
• Soy Sauce: A secret ingredient! A small amount of low-sodium soy sauce adds a remarkable umami depth, making the broth taste richer and more complex without an overtly “soy” flavor.
• Whole Chicken: (3-4 lbs) Or your preferred bone-in chicken pieces (breasts, thighs, drumsticks) or boneless cuts. Remember that cooking time will vary, and raw or pre-cooked chicken can be used.
• Wide Egg Noodles: The quintessential noodle for chicken noodle soup. See our “Tips” section for alternative noodle options.

This pressure cooker chicken noodle soup recipe is packed with the classic, heartwarming flavors we all adore. If you love the combination of chicken and noodles, another delightful option to explore is my Instant Pot Chicken and Noodles recipe, offering a different take on this comforting pairing.

Step-by-Step Guide: How to Make Chicken Noodle Soup in Your Instant Pot

Follow these easy steps to create a soul-warming Instant Pot Chicken Noodle Soup that tastes like it simmered all day:

1. Sauté Aromatics: Turn on your Instant Pot’s “Sauté” function. Once the display reads “Hot,” add the olive oil and butter. Allow the butter to melt, then add the chopped onion and bay leaves. Cook for about 5-7 minutes, stirring occasionally, until the onions have softened and become translucent. This step is crucial for building a flavorful foundation for your soup.
2. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent it from burning. The garlic should be fragrant but not browned.

3. Deglaze and Add Vegetables: Add the chopped celery and carrots (and turnip or parsnip, if you’re using them) to the pot along with 1 cup of water or chicken broth. Stir well, making sure to scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This “deglazing” prevents a “Burn” error and incorporates caramelized flavors into the broth.
4. Seasoning Boost: Next, add the rubbed sage, fresh thyme sprigs, fresh rosemary sprigs, salt, black pepper, and soy sauce (if using) to the pot. Stir thoroughly to distribute the seasonings evenly among the vegetables.

5. Add Chicken and Liquids: Carefully place the whole chicken (or chicken pieces) into the Instant Pot, ideally breast-side up. Pour in the remaining water and chicken broth. Ensure the liquid level stays below the maximum fill line of your pot. If the chicken isn’t fully submerged, add a little more water or broth, but never exceed the max fill line.
6. Pressure Cook: Secure the Instant Pot lid and turn the steam release knob to the “Sealing” position. Press the “Cancel” button to clear any previous settings, then select the “Pressure Cook” (or “Manual”) setting on High Pressure. Adjust the cooking time based on your chicken cut (refer to the recipe notes for specific times). It will take some time for the pot to come to pressure before the cooking countdown begins.
7. Natural and Quick Release: Once the pressure cooking cycle is complete, allow the pot to naturally release pressure for 10 minutes (10-minute NPR – Natural Pressure Release). This gentle release helps to tenderize the chicken and prevents a sudden pressure drop. After 10 minutes, carefully turn the steam release knob to the “Venting” position (or push the button on newer models) to perform a controlled Quick Release for any remaining pressure. Because this is a full pot, release the steam in short bursts to avoid any soup spewing out. Once the steam stops and the float valve (pin) drops down, it’s safe to open the lid.

8. Remove Chicken and Skim Fat: Press “Cancel” to turn off the Instant Pot. Using tongs and a large spoon, carefully remove the cooked chicken from the pot and transfer it to a clean bowl to cool slightly. Remove and discard the bay leaves from the soup. At this point, you can use a large spoon or a fat separator to skim off any excess fat floating on the surface of the soup, if desired, for a clearer broth.

9. Cook Noodles: Press the “Sauté” button again. Once the soup comes to a gentle simmer, add the wide egg noodles to the pot. Cook for 5-8 minutes, stirring occasionally, or until the noodles are cooked to your desired al dente tenderness.
10. Shred Chicken: While the noodles are cooking, carefully debone and shred the chicken. Be mindful as it will still be hot. Set the shredded meat aside. (Tip: Save the bones! They are excellent for making a future batch of homemade bone broth. Simply freeze them until ready to use.)
11. Combine and Serve: Turn off the Instant Pot once the noodles are cooked. Stir the shredded chicken meat back into the soup. Taste the soup and adjust the salt and pepper if needed. If you prefer a thinner or more “soupy” consistency, you can add an extra cup of water or chicken broth at this stage. Serve your delicious Instant Pot Chicken Noodle Soup hot, optionally garnished with fresh parsley for a touch of color and extra freshness.

Expert Tips & Variations for Your Chicken Noodle Soup Recipe

Enhance your Instant Pot Chicken Noodle Soup with these expert tips and creative variations:

• Using Frozen Chicken: If starting with frozen chicken (whole or pieces), you will need to adjust the pressure cooking time. For a whole frozen chicken, increase the pressure cook time by approximately 15 minutes. For frozen bone-in chicken parts, add 5-7 minutes. Boneless frozen chicken pieces might only need an extra 3-5 minutes. Alternatively, you can extend the natural release time by a few minutes. Either method ensures the chicken cooks through properly.
• Noodle Alternatives: While wide egg noodles are traditional, feel free to experiment! You can use regular egg noodles, no-yolk egg noodles, or whole wheat egg noodles. For a heartier soup, try thicker frozen Reames® brand noodles, just be sure to cook them a little longer. Other small pasta shapes like ditalini, small shells, or even orzo work wonderfully. For gluten-free options, use your favorite gluten-free pasta and cook according to package directions in the soup.
• Brighten with Citrus: A squeeze of fresh lemon juice stirred in at the very end can truly brighten the soup’s flavors, adding a delightful tang and freshness that cuts through the richness.
• Expand Your Veggies: Don’t limit yourself to just carrots and celery! Adding a chopped turnip and/or parsnip introduces a wonderful earthy sweetness and another layer of complexity to the broth, elevating the root vegetable profile. You can also stir in fresh spinach or kale during the last few minutes of noodle cooking for added greens.
• Rich Broth Boost: If you opt for boneless, skinless chicken breasts (which yield less natural broth richness), consider adding a tablespoon or two of chicken bouillon paste (like Better Than Bouillon) or a chicken bouillon cube directly to the pot with the liquids. This will significantly enhance the savory depth of your broth.
• Serving Suggestions: This soup is fantastic on its own, but it pairs beautifully with warm, crusty bread or breadsticks for dipping. A side salad can round out the meal perfectly. Consider a sprinkle of grated Parmesan cheese for an extra savory kick.
• Fresh Herbs at the End: For an extra burst of freshness, stir in a handful of freshly chopped parsley or dill just before serving. The vibrant green color and fresh aroma will elevate your soup even further.

Instant Pot vs. Stovetop: Can You Make This Soup Conventionally?

Yes, you can certainly prepare this classic chicken noodle soup recipe on the stovetop. It’s a traditional method that has yielded delicious results for generations. For the best stovetop experience, we recommend using a large Dutch oven or a heavy-bottomed pot, as this allows you to sauté your aromatics and cook the entire soup in one vessel, similar to the Instant Pot’s convenience.

However, it’s important to understand the distinct advantages of making this soup in your Instant Pot compared to a stovetop preparation:

• **One-Pot Process:** While a Dutch oven allows for one-pot cooking on the stove, the Instant Pot truly excels here by managing temperature and pressure automatically. This means less active monitoring, reducing the chance of ingredients sticking or burning.
• **Superior Flavor Extraction:** The high-pressure environment of the Instant Pot is designed to extract maximum flavor from ingredients in a much shorter period. This results in a deeply rich and complex broth that would typically require hours of simmering on the stovetop to achieve. The pressure tenderizes the chicken and vegetables more efficiently, infusing the liquids with their essence.
• **Faster Cooking Method:** Without a doubt, the Instant Pot significantly speeds up the cooking process. What might take 2-3 hours of simmering on the stovetop (plus prep time) can be accomplished in under an hour of active cooking and pressure build/release time in the Instant Pot. This makes homemade chicken noodle soup a viable option even on busy weeknights.
• **Nutrient Retention:** Pressure cooking, by trapping steam and cooking quickly, helps to preserve more heat-sensitive vitamins and minerals in your ingredients compared to prolonged boiling on the stovetop.

While the stovetop method is tried and true, the Instant Pot offers unmatched convenience, speed, and flavor depth for this beloved comfort food.

Storing Your Leftover Instant Pot Chicken Noodle Soup

Proper storage ensures your delicious Instant Pot Chicken Noodle Soup remains fresh and tasty for future enjoyment:

• Cool Down: Always allow the soup to cool down to room temperature before transferring it to storage containers. This prevents condensation build-up and keeps bacteria from growing. You can speed up cooling by dividing the soup into smaller containers.
• Refrigeration: Transfer the cooled soup to airtight containers or heavy-duty sealable plastic bags. Stored in the refrigerator, your chicken noodle soup will remain fresh and delicious for up to 3-4 days.
• Freezing: Chicken noodle soup freezes exceptionally well! For best results, use freezer-safe containers, leaving about an inch of headspace to allow for expansion as the soup freezes. Vacuum-sealed bags are also an excellent option for long-term storage and to prevent freezer burn. The soup can be stored in the freezer for up to 2-3 months. Note that cooked noodles tend to soften considerably upon thawing and reheating, sometimes becoming mushy. If you plan to freeze large batches, you might consider cooking and storing the noodles separately, or undercooking them slightly before freezing the soup. Alternatively, cook fresh noodles when reheating the thawed broth.
• Thawing: If you’ve frozen the soup, the best way to thaw it is overnight in the refrigerator. For quicker thawing, you can use the defrost function in your microwave or place the sealed container in a bowl of cold water.
• Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. If the soup has thickened significantly, add a splash of water or chicken broth to reach your desired consistency.

For even more delightful pressure cooker creations, explore our extensive collection of over 80 delicious Instant Pot Soup Recipes here. You’re sure to find a new favorite!

Instant Pot Taco Soup
Instant Pot Dill Pickle Soup
Instant Pot Stuffed Pepper Soup
Instant Pot Lentil Soup with Bacon (or without)

This homemade Instant Pot Chicken Noodle Soup truly is the best ever! Its incredible flavor and ease of preparation make it a recipe I turn to frequently throughout the year, not just when the weather turns cool. It’s the perfect homemade soup for any occasion.

If you prepare this utterly delicious Instant Pot Chicken Noodle Soup, please take a moment to leave a comment and a star rating below. I would absolutely love to hear how you enjoyed it!

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