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This Instant Pot chicken noodle soup is a fast, cozy classic. It starts with a buttery mirepoix (onion, carrot, celery), adds tender chicken thighs, classic egg noodles, and a bright hit of lemon for the perfect weeknight bowl. Simple ingredients, ready in about 30 minutes, and pure comfort.
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Table of Contents
- Instant Pot Chicken Noodle Soup
- Gluten-Free & Low Carb Chicken Noodle Soup in Pressure Cooker
- Stovetop Version
- Can You Use Boneless Chicken Breast for the Chicken Noodle Soup
- Can You Use Frozen Chicken in the Pressure Cooker
- Can You Freeze This Soup
- More Instant Pot Soup Recipes
- Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup
This chicken noodle soup made in the Instant Pot is my go-to recipe when I want comfort food that comes together quickly. It takes only about 10-15 minutes to prep the ingredients and less than 15 minutes of cook time in the Instant Pot. I thought now is the perfect time to share this recipe – there is nothing better than warm and cozy soup on a cold winter day. And the Instant Pot makes it easy to make this homestyle classic.
Gluten-Free & Low Carb Chicken Noodle Soup in Pressure Cooker
This chicken noodle soup keeps things simple – no weird processed ingredients, just real, wholesome goodness in every bowl! You can make this soup gluten-free by using gluten-free egg noodles or by using zoodles (noodles made from zucchini, or even sweet potatoes). If you are looking for a low carb chicken noodle soup in the pressure cooker, use zoodles.
Stovetop Version
Heat the oil and butter in a large pot, then sauté the mirepoix (onion, carrots, and celery) until softened. Add garlic, seasoning, and the chicken thighs, then pour in the broth and water. Bring to a boil, reduce to a simmer, cover, and cook 25–30 minutes. Remove and shred the chicken. Add the noodles and simmer until tender (6 – 8 minutes), then stir in the chicken and lemon juice and serve.
Can You Use Boneless Chicken Breast for the Chicken Noodle Soup
Yes, you can use boneless chicken breasts but cooking the chicken with the bones and skin on will give you a more flavorful and delicious broth. If you use boneless chicken breasts, reduce the time to 8 minutes.
Can You Use Frozen Chicken in the Pressure Cooker
Yes, you can. The time will vary depending on how big your chicken pieces are. You could start with 12 minutes or longer if the chicken pieces are large. If the chicken is still not cooked through, add the chicken back to the Instant Pot and cook for a couple more minutes.
Can You Freeze This Soup
Egg noodles don’t hold up well in the freezer. The noodles gets overcooked and mushy when reheated, and can make the whole meal a bit of a mess. If you cook this chicken noodle soup in the pressure cooker specifically to freeze for later, just don’t add any noodles. You can add freshly cooked egg noodles when you defrost and reheat the soup. Or if you have leftover soup, and you would like to freeze it for later, you can remove the noodles before freezing.
More Instant Pot Soup Recipes
If you are looking for more delicious and healthy Instant Pot Soup recipes, try these:
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Instant Pot Chicken Noodle Soup
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Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon dry thyme
- 2 lbs bone-in chicken thighs
- 4 cups chicken broth
- 4 cups water
- 2 cups egg noodles
- 2 Tablespoon lemon juice
Instructions
- Turn the Instant Pot to the ‘Saute’ setting and add the oil and butter. Stir until butter has melted. Add the onion, carrots, and celery and saute for about 3 minutes, or until the onions soften. Add the garlic and saute for about 30 seconds.
- Season with salt and pepper, and add thyme. Season the chicken thighs with salt and pepper on both sides and add them to the pot. Pour carefully the chicken broth and water.
- Close the lid and set the Instant Pot to the ‘Soup’ setting and set the timer to 10 minutes.
- Once the Soup cycle is complete do a Quick Release. Carefully unlock and remove the lid. Remove the chicken thighs from the soup and place on a cutting board.
- Add the egg noodles to the soup and press the 'Saute' setting. Cook the noodles uncovered for about 6-7 minutes.
- While the noodles are cooking, shred the chicken. Once noodles are done, stir in lemon juice, shredded chicken and parsley. Serve warm.
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Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
This soup looks so easy and delish! I wpuld love to win an IP so I can make my own!
I would love to win so I can make a roast in under an hour! Thanks for the chance!
Your chicken soup looks delicious. I make mine using whole chicken legs. I usually cook them a day before, remove the chicken and then put the broth in the refrigerator to cool. The next day I remove the fat from the top of the glass vessel that I had it in. Then the next day I add the chicken meat and veggies, but I do not add the pasta because it would be overcooked when reheating. I cook the pasta separately and add portions to bowls when I serve. Thank you for your recipes.
I would like to win because I have heard nothing but great things about them. Anything that can cook meals faster would be more than helpful.
I want to win the Instant Pot for those evenings when we need to eat later than usual after basketball, soccer, or whatever else our teens are doing!
I would love to win a n Instant Pot because hubby and son have different work schedules and it would be nice to whip up healthy meals quickly.
I have been going back & forth with myself about purchasing an Instant Pot. Take the decision out of my hands 😉
Neli, thank you for the generous offer of an instant pot. I would like one because we are often working late and sometimes it’s just too late to cook a good dinner. A crock pot meal would have been lovely, IF we had thought of it 8 hours earlier. I’m finding many great recipes, and would love to try this new invention!!
I’d love to win the instant pot! I’m a busy mom to 4 and our evenings are full of running from swim practice to basketball practice, church, PT and other things. This would make dinners on our crazy, busy days much easier.
The soup looks delicious!!
I want to win because I have a lot of health problems and I dont have the energy to cook. It would be really easy with this!