Instant Pot Chicken Noodle Soup that is bursting with flavor and packed with cold-fighting, immune boosting nutrients!
Chicken Noodle Soup is the perfect soup to warm you up on a chilly day or to help you feel better when you are feeling under the weather. This is seriously the best chicken noodle soup that I have ever tasted. Plus, making this soup in an Instant Pot is super quick and easy!
I have to admit that I was a little intimidated by the Instant Pot when I first got it. There were so many options… and so many buttons! It sat in the box for way too long. I feel a little bit ridiculous now that I have successfully made the best chicken noodle soup using this fabulous invention. And it was so easy! If I can do it, so can you!
I used garlic instead of onions in my chicken noodle soup. Garlic is in the same family as onions but has higher amounts of vitamins, minerals, and antioxidants. I also prefer the taste of garlic and I loathe chopping onions! If you want to add onions to your soup, feel free. Just cut the amount of garlic in half and add in half a cup of chopped onions with the rest of the vegetables.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts.
Chicken Noodle Soup Ingredients
- fresh boneless skinless chicken breasts
- egg noodles
- carrots – chopped
- celery – chopped
- minced garlic
- butter or olive oil
- low sodium chicken broth
- lemon juice
- thyme
- oregano
- basil
- rosemary
- kosher salt
- freshly ground pepper
Note: I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well.
Do you know what goes really well with chicken noodle soup? Bread! If you would like to make some yummy bread to dunk in your soup, try one of the following recipes. FYI, the cheddar biscuits go well with pretty much everything!
- Easy Cheddar Biscuits
- Parmesan Garlic Bread
- Healthy Cornbread Muffins
- Cheddar Cheese Bread
- Italian Herb Bread
How to make Chicken Noodle Soup in an Instant Pot
To make chicken noodle soup in an Instant Pot, set the Instant Pot to the “saute” setting on high. Add the butter to the pot and melt. You can substitute olive oil if you prefer. Add the chopped celery, carrots and minced garlic to the melted butter. Cook uncovered for 3 – 4 minutes, stirring occasionally.
Add the dried herbs, salt and pepper to the pot and stir. Add the chicken breasts to the pot. Then pour in the chicken broth and lemon juice. Cover with the lid and lock into place. Select “pressure cook” setting on high pressure and set the timer for 10 minutes. When it is finished cooking, follow the manufacturer’s instructions to quick-release pressure. Once the pressure has been released, remove the chicken and shred with 2 forks. Do not add the chicken back to the pot yet.
Select the “saute” setting on high and bring to a boil, uncovered. Stir in the noodles and boil for about 7 – 8 minutes, or until the noodles are cooked. Turn the Instant Pot off, then add the shredded chicken back to the pot. Stir and serve.
If you make this Instant Pot Chicken Noodle Soup, please leave a comment in the comment section at the end of this post. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!
Instant Pot Chicken Noodle Soup
Ingredients
- 1 1/2 lbs. fresh boneless skinless chicken breasts
- 6 ounces egg noodles about 2 full cups of dry uncooked noodles
- 1 1/2 cups carrots chopped
- 1 cup celery chopped
- 2 tablespoons minced garlic
- 2 tablespoons butter or olive oil
- 3 tablespoons lemon juice
- 8 cups low sodium chicken broth
- 1/2 teaspoon dried Thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon Kosher Salt add more to taste
- 1/2 teaspoon freshly ground pepper add more to taste
Instructions
- Set the Instant Pot to the "saute" setting on high. Add the butter to the pot and melt. You can substitute olive oil if you prefer. Add the chopped celery, carrots and minced garlic to the melted butter. Cook uncovered for 3 - 4 minutes, stirring occasionally.
- Add the dried herbs, salt and pepper to the pot and stir. Add the chicken breasts to the pot. Then pour in the chicken broth and lemon juice. Cover with the lid and lock into place. Select "pressure cook" setting on high pressure and set the timer for 10 minutes. When it is finished cooking, follow the manufacturer's instructions to quick-release pressure. Once the pressure has been released, remove the chicken and shred with 2 forks. Do not add the chicken back to the pot yet.
- Select the "saute" setting on high and bring to a boil, uncovered. Stir in the noodles and boil for about 7 - 8 minutes, or until the noodles are cooked.
- Turn the Instant Pot off, then add the shredded chicken back to the pot. Stir and serve.
Notes
- I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer instructions when using the Instant Pot.
- If you want to add onions to your soup, feel free. Just cut the amount of garlic in half and add in half a cup of chopped onions with the rest of the vegetables.
(This recipe was originally posted on December 5th, 2018 and has been updated with a new recipe card.)
Did you make this recipe?
Tag @thesumofyum on Instagram
Instant Pot Recipes
- Creamy Tortellini Soup
- Instant Pot Vegetable Soup
- Instant Pot Tomato Basil Soup
- Mexican Pork Carnitas
- Instant Pot Spaghetti and Meatballs
- Instant Pot Cauliflower Soup
You might also want to try my Zuppa Toscana or my Creamy Chicken Wild Rice Soup. Both are made in a slow cooker, but you can use your Instant Pot’s slow cooker function to make them.
Chicken Recipes
- Basil Pesto Chicken and Veggies
- Baked Cajun Chicken
- Skillet Chicken in Garlic Tomato Sauce
- Baked Low Carb Parmesan Chicken Tenders
- BBQ Chicken Skewers
- Bella Brandy Cream Chicken
- Chicken Satay with Peanut Sauce
- Chicken Tetrazzini
- Grilled Hawaiian Pineapple Chicken Kabobs
- Easy Chicken Marsala
- Easy Chicken Teriyaki
- Slow Cooker Shredded Mexican Chicken
- Parmesan Chicken Piccata
- Creamy Chicken Marsala Pasta
- Chicken Diavolo Pasta
Could this recipe be done on the stove top instead of instant pot? I need to cook a big batch so I was thinking of doubling on the stove in a large pot but not sure if I will get the same result. This soup is our FAVORITE!
Yes, you can make this chicken soup recipe on the stove. That is how I made it prior to getting an Instant Pot. Also, thank you for the compliment, I am so happy to hear that this is your favorite soup!
This soup NEVER disappoints. Rather than use bread I sprinkle CheeseIts on top when it’s served. Gives it a nice little crunch and a great taste!!
Thank you so much for the compliment, Lonnie! I’m glad you enjoy the chicken soup and my daughter would love your Cheez-It twist!
I’ve made this recipe many times and it’s delicious! I’m wondering if I were to double it, would I have to change the cook time too?
Thank you, Tina! What size is your Instant Pot?
My family and I loved this recipe!
Will definitely make this again!!!!???
I’m glad you and your family enjoyed the chicken soup and thank you so much for the compliment!
This chicken soup is the best when you are not feeling well. It was super easy and I love the garlic and lemon. It actually made me feel better! Thanks a lot!
I’m happy to hear that you enjoyed the chicken noodle soup and that it helped you feel better. Thank you for the compliment and I hope that you get well soon!
Best chicken soup recipe I have tried! Love the garlic!
Thank you so much! I love hearing that! I’m glad you enjoyed the chicken noodle soup and the garlic.
This is the most delicious chicken noodle soup I have ever had in my entire life! It’s June and 90 degrees outside and I’m in the air conditioning eating this because it is quite possibly one of my favorite meals! I never thought I’d crave a soup so much. Thank you for sharing such an amazing, and quite easy recipe!
Thank you so much, Julie. I am so glad that you like the soup. Reading your comment truly made my day, so thank you for your kind words! I also eat soup during the summer… why not? 🙂
Hi!!
Can you use a whole chicken to give the broth more flavor? If yes, how much do you cook it for?
Yes, you can use a whole chicken. The time would be about 20 minutes for the whole chicken instead of 10, depending on the size. However, I think you will find that this broth has plenty of flavor as is.
Tried this tonight and loved it! My hubby couldn’t stop eating it! He said it was on point! Thank you for sharing this recipe!
Hi Ali, I am so glad that you both liked the soup and that your husband thought it was “on point”. That made me smile! And thank you so much for sharing your thoughts, I truly appreciate it.
Do you cook the chicken first or does it cook in the pot?
No, you do not cook the chicken first. Follow the instructions and add the raw fresh chicken to the pot when noted. It will cook in the pot.
This was delicious! I used boneless skinless thighs, onion and whole grain rotini noodles. The broth was so flavorful! Thanks for sharing!
Thank you so much for the kind words! I am so glad that you enjoyed it!
I am making my third round tonight! Love love this recipe!