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Make a pot of homemade Instant Pot Chicken Noodle Soup in minutes! It’s loaded with tender chicken, vegetables and noodles, the perfect prescription for whatever ails you!
Cold and flu season is definitely in full force. We’ve been able to avoid it so far at our house, knock on wood! I remember as a little girl, whenever we were home sick from school there was always a bowl of chicken noodle soup and some saltine crackers. The soup usually came out of a can so being able to make up a delicious pot of Instant Pot Chicken Noodle Soup is just what the doctor ordered and so much better than what comes out of the can!
Ingredients Needed
- Chicken Breasts
- Chicken Broth
- Wide Egg Noodles
- Olive Oil
- Carrots
- Celery
- Onion
- Garlic
- Oregano, dried
- Thyme, dried
- Rosemary, dried
- Parsley, dried
- Salt and Pepper
How to Make Instant Pot Chicken Noodle Soup
- Set your Instant Pot on Sauté and add in your olive oil, carrots, celery, onion and garlic.Â
- Sauté until onions are soft and translucent, about 2-3 minutes.
- Add in your water, chicken broth, seasonings and chicken.Â
- Secure the lid and set your Instant Pot on the Soup setting for 7 minutes.Â
- Do a 10 minute natural release and then a quick release.
- Remove the chicken from the pot and shred with two forks.
- Add in your noodles.Â
- Turn Instant Pot to Sauté, allow soup to come to a boil and cook the noodles until they are al dente, about 5 minutes.Â
- Add chicken back into soup.
Tips from leigh Anne
- If using frozen chicken breast, cut the breast into 2-3 pieces to insure it cooks completely.
- If you do not have an instant pot, check out my stove top Chicken Noodle Soup Recipe.
Check out more delicious soup recipes:
- Clam Chowder
- Sausage Tortellini Soup
- Crockpot Tomato Basil Soup
- Pasta e Fagioli
- Instant Pot Potato Soup
Be sure and follow me over on YouTube for weekly cooking demos.
Instant Pot Chicken Noodle Soup Recipe
Ingredients
- 2 Tbsp olive oil
- 1 cup onion diced
- 3 carrots peeled and chopped
- 1 tsp garlic chopped
- 2 celery stalks chopped
- 1 tsp salt more to taste
- 1 tsp pepper
- 2 tsp oregano dried
- 1/2 tsp thyme leaves dried
- 1 tsp rosemary dried
- 2 Tbsp parsley dried
- 4 cups chicken broth
- 4 cups water
- 4 oz. wide egg noodles
- 2 chicken breasts, skinless, boneless
Instructions
- Turn Instant Pot to saute setting. Add olive oil, carrots, celery, onion and garlic. Cook until onion is soft and translucent., 2-3 minutes.
- Add in chicken broth, water and seasonings.
- Add in chicken. Close the lid and set the Instant Pot to SOUP setting for 7 minutes.
- Do a 10 minute natural release and then a quick release.
- Remove the chicken and shred with two forks.
- Turn Instant Pot to Saute and add in noodles. Uncovered, allow soup to boil and cook until noodles are al dente.
- Add chicken to soup. Adjust salt and pepper and serve.
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Nutrition Facts:
Ed says
I cut the seasonings in half because the kids are picky, but what a great soup!
Leigh Anne Wilkes says
You are always welcome to tweak the amounts to your preference.
Diane taber says
I would just love some of the nice recipes please.as they just look so good.