Nothing beats a warm bowl of chicken noodle soup, especially when it’s made effortlessly in an instant pot. If you’re fighting off a cold, craving nostalgia, or just need a quick yet hearty meal, this classic dish is always a winner.
Thanks to modern cooking methods, you can achieve that slow-simmered flavor in a fraction of the time.
Why Make Chicken Noodle Soup in an Instant Pot?
Traditional soup recipes often require hours of simmering to develop deep, rich flavors. With an instant pot, you can achieve that same depth in under an hour.
The high-pressure cooking process extracts flavor from the chicken, while locking in moisture for tender, juicy meat.
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Using an instant pot also means fewer dishes, faster cooking, and a hands-off approach. Instead of constantly stirring or monitoring, you can let the machine do the work while you prep other ingredients or simply relax.
The Secret to a Flavorful Broth
A great chicken noodle soup starts with an aromatic broth, made by cooking the whole chicken with onions, garlic, bay leaves, and seasonings. Some recipes use bouillon or a touch of cooking sherry to enhance the flavor.
Once the broth is done, removing the chicken and shredding it separately ensures perfect texture. The result? A deeply comforting soup with tender chicken and a beautifully seasoned broth.
Why Egg Noodles Are the Perfect Choice
Egg noodles are the classic choice for chicken noodle soup because they absorb the broth beautifully while maintaining a soft, chewy texture. However, to prevent them from becoming mushy, it’s best to cook them separately.
If you prefer an all-in-one approach, you can add the noodles directly to the pot in the last few minutes of cooking. Just be mindful that they’ll soak up a lot of liquid, so you may need to adjust the broth quantity accordingly.
Customizing Your Soup
One of the best things about instant pot recipes is how adaptable they are. If you have dietary restrictions or simply want to switch things up, this soup is easy to customize.
- Gluten-Free: Swap egg noodles for gluten-free pasta or even rice.
- Low-Carb: Skip the noodles and add spiralized zucchini or cauliflower rice.
- Extra Hearty: Toss in more vegetables like mushrooms, bell peppers, or spinach.
- Spicy Kick: Add a dash of red pepper flakes or a bit of cayenne for warmth.
Meal Prep & Storage Tips
Chicken noodle soup is a fantastic meal prep option. It stores well in the fridge for up to four days and can be frozen for future meals. To avoid mushy noodles, store them separately and add them when reheating.
For a grab-and-go meal, portion the soup into containers and freeze in individual servings. This makes it easy to reheat a comforting bowl whenever you need it.
Bringing It All Together
With an instant pot, homemade chicken noodle soup is no longer a time-consuming task. The pressure cooking method enhances the flavors, making it taste like it’s been simmering all day.
Instant Pot Chicken Noodle Soup Recipe
Ingredients
For the broth:
- 1 whole chicken 4–5 pounds, quartered (legs, breast, thighs, wings)
- 8 cups water
- 1 Spanish or yellow onion peeled and cut into large chunks
- 3 cloves garlic minced or pressed
- 4 chicken bouillon cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper seasoning
- 3 bay leaves
- Kosher salt and black pepper to taste
For the soup:
- 1–2 cups egg noodles wide preferred
- 2 cups carrots peeled and sliced into ¼-inch rounds
- 2 cups celery sliced into ¼-inch pieces (reserve leafy tops)
- ½ cup fresh dill leaves
- 3 tablespoons fresh parsley chopped (or 1 tablespoon dried)
- 2 tablespoons cooking sherry
- 1½ teaspoons seasoned salt adjust to taste
Instructions
- Prepare the Broth: Add the chicken to the Instant Pot and pour in enough water to fully cover it. Add the onion, garlic, bouillon, Italian seasoning, lemon pepper, bay leaves, salt, and pepper. Stir gently, then secure the lid, ensuring the valve is set to "Sealing." Select Manual/Pressure Cook on High Pressure for 10 minutes. Once done, perform a quick release.
- Cook the Noodles: While the Instant Pot is working, cook the egg noodles separately according to the package instructions. Drain and set aside.
- Remove the Chicken: Once the pressure has been released, open the lid carefully. Using tongs, transfer the cooked chicken to a plate and let it cool slightly. Remove and discard the bay leaves and onion with a slotted spoon.
- Cook the Vegetables: Add the carrots, celery, dill, parsley, sherry, and seasoned salt to the Instant Pot (excluding the chicken and noodles). Stir well, then secure the lid again and set it to High Pressure for 5 minutes. Perform a quick release when finished.
- Shred the Chicken: While the soup is cooking, shred the cooled chicken, discarding the bones, skin, and cartilage. Set aside the shredded meat.
- Assemble the Soup: Stir in the shredded chicken. Serve in bowls with the cooked egg noodles on top.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.