There’s something almost magical about a steaming bowl of chicken noodle soup when you’re feeling under the weather or simply craving comfort. This Instant Pot version brings all the healing, soul-soothing goodness of traditional chicken soup to your table in less than an hour with minimal effort. What makes this recipe truly special is how the pressure cooking extracts maximum flavor from the chicken and vegetables, creating a rich, golden broth that tastes like it’s been simmering all day long. The convenience of making everything in one pot means less mess, less stress, and more time to relax with your warm bowl of comfort. Whether you’re battling a winter cold, feeding hungry kids after school, or preparing a nourishing meal for someone you love, this soup delivers exactly what you need. It’s incredibly forgiving and adaptable, allowing you to use whatever vegetables and noodles you have on hand. Best of all, even novice cooks can achieve professional results with this straightforward recipe that never fails to satisfy.
Ingredients
This recipe makes 8 generous servings.
For the Soup:
- 2 tablespoons olive oil or butter
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth (low-sodium preferred)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric (optional, for color)
- 8 ounces egg noodles (wide or extra-wide)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
Step-by-Step Instructions
- Turn on your Instant Pot and press the “Sauté” button, adjusting it to the normal or medium heat setting.
- Add the olive oil or butter to the pot and allow it to heat for about 30 seconds until melted and shimmering.
- Add the diced onion, sliced carrots, and diced celery to the pot, stirring to coat them in the oil.
- Sauté the vegetables for 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Season the chicken pieces with a pinch of salt and pepper on both sides before adding them to the pot.
- Place the seasoned chicken directly on top of the sautéed vegetables in a single layer if possible.
- Pour the chicken broth over everything, making sure the chicken is mostly submerged in the liquid.
- Add the bay leaves, dried thyme, dried parsley, dried rosemary, salt, black pepper, and turmeric if using.
- Press “Cancel” to turn off the sauté function and give everything a gentle stir to distribute the seasonings.
- Secure the Instant Pot lid, ensuring the pressure valve is set to the “Sealing” position.
- Select the “Manual” or “Pressure Cook” function and set the timer for 8 minutes at high pressure.
- Allow the Instant Pot to come to pressure naturally, which typically takes about 10 minutes before the timer starts counting.
- Once the cooking cycle completes, carefully perform a quick release by turning the valve to “Venting” using a long spoon.
- Open the lid once all the pressure has released and remove the chicken pieces using tongs, placing them on a cutting board.
- Shred the chicken into bite-sized pieces using two forks, then set aside in a bowl.
- Remove and discard the bay leaves from the soup, fishing them out carefully with a spoon.
- Press “Sauté” again and bring the broth to a rolling boil over medium-high heat.
- Add the egg noodles to the boiling broth and cook for 6 to 8 minutes, stirring occasionally, until tender.
- Return the shredded chicken to the pot and stir it into the soup until heated through completely.
- Stir in the fresh lemon juice, which brightens all the flavors and adds a lovely freshness.
- Add the fresh parsley and dill if using, stirring them in just before serving for maximum flavor.
- Taste and adjust seasonings with additional salt and pepper as needed before ladling into bowls.
- Press “Cancel” to turn off the heat and let the soup rest for a few minutes before serving.
Serving Tips
Ladle generous portions of this nourishing soup into deep bowls, ensuring each serving gets plenty of chicken, vegetables, and noodles. For added richness, drizzle a small amount of extra virgin olive oil over each bowl just before serving. Crusty bread, saltine crackers, or warm dinner rolls make perfect accompaniments for soaking up every last drop of the golden broth. Additionally, this soup pairs beautifully with a simple green salad or grilled cheese sandwiches for a complete, satisfying meal.
For a festive presentation, garnish each bowl with extra fresh herbs, a lemon wedge, and a crack of black pepper. Consider serving with hot sauce or red pepper flakes on the side for those who prefer a little heat with their comfort food. This soup also makes a thoughtful meal to deliver to friends or family members who are feeling unwell or could use some extra care.
Storage Tips
Cool the soup to room temperature before transferring it to airtight containers for refrigeration. Properly stored chicken noodle soup will stay fresh in the refrigerator for up to 4 days. Keep in mind that the noodles will continue absorbing liquid as the soup sits, so you may need to add extra broth when reheating. To reheat, warm portions on the stovetop over medium heat, stirring occasionally and adding chicken broth as needed to reach the desired consistency. Alternatively, microwave individual servings in 1-minute intervals, stirring between each session for even heating. For freezing, this soup keeps well for up to 3 months, though the texture of the noodles may change slightly upon thawing. For best results, freeze the soup base without noodles and cook fresh noodles when you’re ready to serve. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop while adding your cooked noodles at the end.
Helpful Notes
Chicken Selection: Dark meat chicken thighs provide more flavor and stay juicier than chicken breasts, though breasts work perfectly if you prefer leaner meat. For even more flavor, use bone-in, skin-on chicken pieces and remove the skin before shredding.
Noodle Alternatives: Substitute egg noodles with any pasta shape you prefer, including rotini, penne, or even rice for a different texture. Gluten-free noodles work wonderfully too, though cooking times may vary slightly.
Vegetable Variations: Add diced potatoes, parsnips, turnips, or green beans to increase the nutritional value and make the soup even heartier. Frozen mixed vegetables work in a pinch when fresh options aren’t available.
Broth Enhancement: Using homemade chicken broth creates the richest flavor, but high-quality store-bought broth works beautifully when you’re short on time. For extra depth, add a parmesan rind to the broth while pressure cooking.
Make-Ahead Strategy: Prepare the entire soup base up to 3 days ahead and refrigerate, then add fresh noodles when you’re ready to serve for the best texture. This method prevents mushy noodles and makes weeknight dinners incredibly easy.
Herb Flexibility: Fresh herbs provide the brightest flavor, but dried herbs work perfectly well when fresh options aren’t available. Simply adjust the quantities, using about one-third the amount of dried herbs compared to fresh.
Cooking from Frozen: You can cook frozen chicken breasts directly in the Instant Pot by increasing the cooking time to 12 minutes at high pressure for perfect results.
Chef Tips
For the clearest, most beautiful broth, skim any foam that rises to the surface during the sauté phase before pressure cooking. Furthermore, adding the lemon juice at the very end rather than during cooking preserves its bright, fresh flavor and prevents it from becoming dull or bitter from extended heat exposure.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken? Absolutely; skip the pressure cooking step, add shredded rotisserie chicken after cooking the vegetables for just 3 minutes at high pressure, then add noodles.
Why are my noodles mushy? This happens when noodles sit in hot broth too long; cook them separately and add just before serving, or undercook them slightly if making ahead.
Can I make this soup in a regular pot? Yes, follow the same steps but simmer covered on the stovetop for 25 to 30 minutes until the chicken is cooked through and tender.
How do I make this soup creamier? Stir in 1/2 to 1 cup of heavy cream or half-and-half after pressure cooking for a richer, more luxurious texture.
What’s the best way to store leftovers without mushy noodles? Store the noodles separately from the broth and chicken, then combine and reheat when ready to serve for the best texture every time.
Did this Winter Instant Pot Chicken Noodle Soup warm your heart and heal your soul? If you loved how easy, comforting, and delicious this recipe turned out, please save it to your collection of go-to comfort foods, pin it to your Instant Pot board, and share it with friends and family who need a little extra warmth this winter. Your support and enthusiasm keep us motivated to create more nourishing, foolproof recipes that make home cooking a joy rather than a chore. Drop a comment below sharing your favorite way to customize this soup or telling us about a time when a bowl of chicken noodle soup made everything better, and don’t forget to rate this recipe so others can discover this instant classic!
