This Instant Pot chicken noodle soup is the kind of comforting, simple recipe you will want to make again and again. It is warm, hearty, family-friendly, and surprisingly easy because the frozen chicken breasts and frozen egg noodles cook right in the broth with the vegetables and seasonings. There is no need to thaw the chicken first, and there is no need to cook the noodles separately. Everything comes together in one pot with very little hands-on work.
The best part of this easy chicken noodle soup recipe is how dependable it is. Onion, carrots, celery, chicken broth, tender shredded chicken, and thick egg noodles create the classic flavor everyone loves. A little parsley, pepper, turmeric, and salt keep the soup savory and balanced without making it complicated. The result is a cozy bowl of homemade soup that tastes like it simmered much longer than it actually did.
Easy Instant Pot Chicken Noodle Soup
If you are looking for a quick Instant Pot soup made with basic ingredients, this recipe is a great choice. It is especially helpful on busy nights because the prep is simple: dice the onion, slice the carrots and celery, add the broth, chicken, noodles, and seasonings, then let the pressure cooker do the work. The sauté step for the onion is optional, but it adds a little extra sweetness and depth to the soup. If you are short on time, you can skip it and still end up with a delicious pot of chicken noodle soup.
Frozen egg noodles give this soup a thick, homestyle texture. They are heartier than many dry noodles and hold up well during pressure cooking. The chicken cooks until tender, then gets shredded and stirred back into the pot. For a richer version, a splash of heavy whipping cream can be added at the end, but the soup is also excellent without it.
Why You Will Love This Recipe
This Instant Pot chicken noodle soup is practical, comforting, and easy to customize. It uses frozen chicken breasts, so it is a convenient option when you forgot to thaw meat ahead of time. It also uses frozen egg noodles, which means you can keep key ingredients on hand for a quick dinner. The vegetables add color and classic flavor, while the broth turns everything into a soothing, satisfying meal.
Because this recipe is made in one pot, cleanup is simple. It is a great soup for cold days, busy weeknights, or anytime you need a warm bowl of homemade comfort food. Serve it as a full meal on its own, or pair it with bread, crackers, or a simple side salad if desired.
Instant Pot Chicken Noodle Soup
Soup
7
28
6
Ingredients
- 2 T oil, such as avocado oil or olive oil
- 1 medium onion, diced
- 3-4 carrots peeled and sliced
- 3-4 ribs celery, sliced
- 4 cups chicken broth
- 2 large frozen chicken breasts
- 1/4 tsp pepper
- 1/4 tsp turmeric
- 2 tsp dried parsley
- 1/2 tsp salt or to taste
- 1 and 1/2 cups frozen egg noodles, Reames brand
Instructions
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Press the SAUTÉ button on the Instant Pot. Add the oil and diced onion, then cook, stirring occasionally, until the onion softens. This step is optional, but it helps develop a sweeter onion flavor. If you prefer to skip it, add the onion directly to the pot with the remaining ingredients.
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Add the carrots, celery, chicken broth, frozen chicken breasts, pepper, turmeric, dried parsley, salt, and frozen egg noodles. Secure the lid, seal the pressure valve, and set the Instant Pot to MANUAL or HIGH PRESSURE for 18 minutes.
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When the cooking cycle is finished, allow the pressure to release naturally for at least 10 minutes. After that, carefully turn the valve to release any remaining pressure before opening the lid.
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Remove the chicken breasts from the pot and shred them. Return the shredded chicken to the soup and stir well. If you would like a creamier chicken noodle soup, stir in a little heavy whipping cream at the end.
Recipe Tips
Taste the soup after the chicken has been shredded and returned to the pot. Add more salt if needed, since the final flavor can vary depending on the chicken broth you use. If the soup is thicker than you prefer, stir in a little more broth until it reaches your desired consistency. For the best texture, keep the frozen egg noodles frozen until you are ready to add them to the Instant Pot.
This homemade Instant Pot chicken noodle soup is simple enough for a weeknight and comforting enough to serve whenever you need a warm, nourishing meal. With tender chicken, classic vegetables, and hearty noodles, it delivers all the familiar flavor of chicken noodle soup with much less effort.