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Instant Pot Chicken Noodle Soup
5 from 126 votes

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup combines tender chicken thighs, aromatic herbs, and classic vegetables simmered in chicken broth. The egg noodles are added last and cooked until tender in the hot broth. This approach delivers a savory, comforting soup with a well-rounded blend of flavors and textures, ideal for chilly days or when a hearty, homemade meal is needed.

Prep Time
10 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 1 Tbsp olive oil
  • 1 1/2 cups carrot 3 medium, peeled and diced
  • 1 1/2 cup celery 2 large stalks, diced
  • 1 cup chopped yellow onion (1 small)
  • 3 tsp garlic 3 cloves, minced
  • 8 cups chicken broth low-sodium
  • 2 tsp thyme or just add in 2 large sprigs, minced fresh
  • 2 tsp rosemary or just add 1 large sprig, minced fresh
  • 1 bay leaf
  • salt freshly ground
  • black pepper freshly ground
  • 2 1/2 lbs chicken thigh skinned, bone-in, skin-on
  • 3 cups egg noodles such as American Beauty, wide
  • 1 Tbsp lemon juice fresh
  • 1/4 cup parsley chopped, fresh

Instructions

    Cup of Yum
  1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."
  2. Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
  3. Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.
  4. Cover and close lid and make sure the vent on the lid is set to "sealing" position.
  5. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.
  6. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.  
  7. Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."
  8. Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes. 
  9. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.
  10. *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.
  11. Recipe source: inspired by my Slow Cooker Chicken Noodle Soup

Notes

  • Use fresh poultry herbs for a more vibrant flavor, or substitute dried with about ½ teaspoon of each thyme and rosemary.
  • Allow the pressure to release naturally for 10 minutes to keep the chicken tender before quick releasing the remaining pressure.
  • Shred the chicken thoroughly before returning it to the soup for even texture.
  • Adjust seasoning with salt, pepper, and lemon juice at the end to enhance brightness and balance.