Homemade Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup piled with shredded chicken, tender egg noodles, carrots, and celery — a warm, filling bowl of comfort. This recipe can be prepped in about 10 minutes, then finished in the Instant Pot for an easy weeknight meal.

Soup Season

There’s nothing like a steaming bowl of chicken noodle soup to lift the spirits and warm the body. This Instant Pot version uses simple, fresh ingredients—chicken, carrots, celery, onion, garlic, and herbs—so the broth tastes clean and homemade. Cooking in the Instant Pot infuses the broth with deep flavor quickly and gives you perfectly tender chicken that pulls apart easily.

Serve this soup on cool evenings, rainy afternoons, or anytime you want a bowl of familiar comfort. Pair it with crackers, a grilled cheese, or warm biscuits for a satisfying meal.

Ingredients for Instant Pot Chicken Noodle Soup

This recipe is built on fresh, pantry-friendly ingredients. Start with boneless, skinless chicken breast cooked directly in the pot, then shred it for tender bite-sized pieces. The vegetables and seasonings create a bright, savory broth that complements the noodles.

• 2 pounds boneless skinless chicken breast
• 8 cups chicken broth
• 1 large white onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 cloves garlic, pressed or minced
• 1 bay leaf
• ½ cup fresh parsley, chopped
• 1 tablespoon salted butter
• 2 tablespoons chicken bouillon powder (or adjust to taste)
• 1 teaspoon dried thyme
• 2 teaspoons salt, plus more to taste
• 1 teaspoon ground black pepper
• 6 ounces egg noodles (about 2 cups)

Feel free to swap chicken broth for stock or vegetable broth if you prefer. If using bouillon to make broth from water, follow the package ratio to match 8 cups of broth.

How to Make Instant Pot Chicken Noodle Soup

1. Place the chicken breasts into the Instant Pot. Add the chicken broth, a splash of water if needed, diced onion, sliced carrots, sliced celery, garlic, bay leaf, chopped parsley, butter, chicken bouillon (if using), dried thyme, salt, and black pepper. Stir gently to combine so the seasonings are evenly distributed.
2. Secure the lid and set the Instant Pot to pressure cook for 12 minutes on high. Once the cook time finishes, release the pressure using either quick release or allow a natural release—either method works.
3. Carefully remove the chicken breasts from the pot and place them on a cutting board to rest for a few minutes before shredding.
4. Switch the Instant Pot to Sauté. Add the egg noodles and cook, stirring occasionally, until they just begin to soften—usually about 4–5 minutes. The noodles will continue to soften slightly after you turn off the heat, so avoid overcooking.
5. While the noodles cook, shred the chicken with two forks or chop to preferred bite-size pieces. Return the shredded chicken to the pot and stir to combine. Remove and discard the bay leaf.
6. Taste and adjust seasoning with additional salt or pepper if needed. Serve the soup warm.

Tips and Variations

• Frozen chicken: You can cook frozen chicken in the Instant Pot. Add 15 extra minutes to the pressure cook time and ensure the internal temperature reaches 165°F (74°C) before shredding.
• Whole chicken or different cuts: A whole chicken can be used—cook for approximately 6 minutes per pound. Dark meat or thighs add richness and remain moist.
• Parsley substitute: If you don’t have fresh parsley, use about 2 tablespoons of dried parsley instead.
• Garlic swap: If fresh garlic isn’t available, ¼ teaspoon garlic powder can be substituted for the pressed cloves.
• Freezing: If you plan to freeze soup, omit or undercook the noodles because pasta can become mushy after freezing and reheating. Store shredded chicken and broth separately, then cook fresh noodles when reheating.

How to Store Leftover Homemade Chicken Soup

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 6 months in airtight containers. Freeze the broth and shredded chicken separately from any cooked pasta for best texture.

Notes

• Adjust salt carefully: If using pre-made broth or bouillon, taste before adding extra salt, as sodium content varies widely.
• Noodle timing: Add noodles at the end and cook until just tender to avoid them absorbing too much broth and becoming soft.
• Serving ideas: Top bowls with extra chopped parsley, a squeeze of lemon for brightness, or serve alongside crackers, toast, or a sandwich for a fuller meal.

Nutrition (per serving)

Approximate values per serving: Calories 344; Carbohydrates 28 g; Protein 39 g; Fat 8 g; Sodium varies with broth used. Adjust portions and ingredients as needed to meet dietary preferences.

If you try this recipe, leave a note about any adjustments you made or favorite add-ins. Homemade chicken noodle soup is flexible—use what you have on hand and make it your own.