Instant Pot Chicken Noodle Soup Recipe

This Instant Pot Chicken Noodle Soup is a great weeknight dinner, especially in the Fall and Winter. It is hearty, savory, and delicious! You won’t be searching for bits of noodle or shreds of chicken in this soup! Each spoonful has tender chicken, savory veggies, flavorful broth, and slurp-able noodles.

Ingredients

Onion, Carrots, and Celery – This combination of savory vegetables is often called a mirepoix. Together, cooked in butter or olive oil, they create a base of flavor for the soup.Garlic – I love to add fresh garlic, but you can substitute with garlic powder or minced garlic from the jar. Chicken Breasts – Typically I use boneless skinless chicken breasts, but you can use chicken thighs as well. Just make sure to trim off any fat. Spices – For this recipe I like to use salt, pepper, oregano, thyme, bay leaves, and cayenne pepper. The cayenne pepper doesn’t make the soup spicy, it just adds a depth of flavor to the broth. Chicken Broth and Water – I like to use a mix of chicken broth and water since you are cooking the chicken in the liquid. If you use all chicken broth I think it comes out too salty. Egg Noodles – Use your favorite egg noodles, dried or frozen. We hear that people have good results with gluten free noodles in this recipe as well.

Can I Make This on the Stovetop?

Yes, if you don’t have an instant pot, then you can make this chicken noodle soup on the stove top. In a large stock pot, melt the butter and saute the carrots, celery, and onion. Add two cloves garlic and saute for another minute. Add chicken, broth, water, and spices. Bring to a boil and then turn the heat to medium low. Simmer until the chicken reaches an internal temperature of 165 degrees. Remove the chicken from the pot and shred. Set aside. Turn the heat back up and bring soup to a boil. Cook noodles until soft. Remove the bay leaves. Add chicken back in and stir everything together. You can also try our stovetop recipe for Grandma’s Homemade Chicken Noodle Soup.

Recipe Tip

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