Instant Pot Chicken Noodle Soup
My Instant Pot Chicken Noodle Soup recipe is arguably the easiest and tastiest soup you’ll ever make. This four-step, 25-minute soup is packed with juicy chicken, fresh veggies, and hearty egg noodles; it’s the ultimate comfort meal!
Nothing is more comforting on a chilly evening than cozying up with a warm bowl of chicken noodle soup. But let’s be honest, when you’re famished after a long day, the canned stuff just won’t cut it! You need this instant pot chicken noodle soup in your life. With my recipes, you can make an entire pot full of salty, savory, and filling instant pot chicken noodle soup or Instant Pot Italian Wedding Soup in the same amount of time it would take you to heat up those boring leftovers. Plus, I bet that you have most of the ingredients sitting in your fridge right now!
Chicken breast is sautéed with some carrots and celery and then is pressure cooked with egg noodles and some chicken broth to make this wonderfully aromatic soup. That’s all it takes; just a few pantry staples and 15 minutes of prep time! Want to know another perk? This recipe makes enough soup to feed a crowd. Serve this instant pot chicken noodle soup at your next dinner party, deliver it to your friends, or freeze the leftovers so that you always have a warm and delicious meal on hand. Trust me, this is one soup that you will not be able to get enough of!
We Love This Recipe Because It’s…
- A quick set-it-and-forget-it meal.
- Salty, hearty, savory, nourishing, and comforting.
- As tasty leftover as it is fresh!
- An easy way to serve a crowd.
- A healthier, more flavorful take on a childhood classic.
Ingredients:
- 2 lb chicken breast, cubed
- 1 Tbsp olive oil
- 1 ¼ cup carrots, diced
- 1 cup celery, diced
- 1 tsp garlic salt
- 12 oz egg noodles
- 4 cups chicken broth
- 2 cups hot water
- ¼ cup freshly chopped parsley
How to Make the Best Instant Pot Chicken Noodle Soup
- Add the olive oil to the pot of your pressure cooker and use the sauté function to cook the chicken until no longer pink.
- Add the carrots, celery, and garlic salt and cook until soft.
- Pour in the chicken broth, water, and egg noodles. Make sure all the noodles are submerged in the liquid before pressure cooking on high for 11 minutes.
- Quickly release the pressure from the pot, open the lid, and stir in the fresh parsley. Garnish, serve, and enjoy!
What type of noodle is best for chicken noodle soup?
I love the hearty flavor and bouncy chewiness of egg noodles, but you can really use any type of pasta in this dish. Whole wheat, chickpea, rice, or even just regular wheat pasta would all complement this soup nicely.
What can I add to chicken soup for more flavor?
I find this instant pot chicken soup to be wonderfully flavorful as-is! But, if you’re looking for ways to really amp up the flavor intensity, I recommend adding some sautéed onion, fresh garlic, or a chicken bouillon cube or two to the mix.
Can I make this instant pot chicken noodle soup on the stovetop?
Absolutely! To do this, first, precook your chicken. Then, in a large pot over medium heat, sauté the vegetables and garlic salt in olive oil until soft. Add the chicken broth, water, cooked chicken, and egg noodles. Bring the mixture to a boil, then turn down the heat and allow everything to simmer together for 20 minutes. Stir in the fresh parsley, serve, and enjoy!
How to Store and Reheat Instant Pot Chicken Noodle Soup
This instant pot chicken noodle soup stores and reheats beautifully! Just be sure to let any leftovers cool completely before storing them in an airtight container. This soup should stay fresh in the fridge for up to 5 days or in the freezer for up to 4 months. Just be sure to thaw any frozen soup before reheating it on the stovetop or in the microwave.
Expert Tips and Tricks
- If you’re in a pinch, you can always use dried parsley in place of fresh. It won’t look quite as pretty, but 2 tablespoons of the dried stuff will add plenty of flavors.
- Want to save some time? Use shredded rotisserie or leftover baked chicken in this recipe instead of frying some up fresh.
- You can easily make this soup vegan by omitting the chicken, swapping the egg noodles for some wheat pasta, and using vegetable or meatless “chicken” broth as the base!
More Recipes:
Instant Pot Chicken Noodle Soup
My Instant Pot Chicken Noodle Soup recipe is arguably the easiest and tastiest soup you’ll ever make. This four-step, 25-minute soup is packed with juicy chicken, fresh veggies, and hearty egg noodles; it’s the ultimate comfort meal!
Ingredients
- 2 lb chicken breast, cubed
- 1 Tbsp olive oil
- 1 ¼ cup carrots, diced
- 1 cup celery, diced
- 1 tsp garlic salt
- 12 oz egg noodles
- 4 cups chicken broth
- 2 cups hot water
- ¼ cup freshly chopped parsley
- Ingredient Notes
- Chicken—Breasts, tenderloins, or thighs, cubed.
- Egg Noodles—homemade or store bought will add a nice chewy texture.
- Vegetables—A mixture of carrots and celery add nutrients and just the right amount of earthy sweetness.
- Chicken Broth—Gives this soup plenty of comforting flavor.
- Olive Oil—A high quality oil will infuse your chicken with a decadent, buttery richness.
- Spices—A bit of garlic salt and parsley will help to tie in all of the other flavors.
- Water—Helps to plump up the egg noodles.
Instructions
- Turn your pressure cooker on and set it to sear/ sauté. Place your chicken and olive oil in the pressure cooker pot and cook for about five minutes, or until cooked all the way through.
- Add the carrots, celery, and garlic salt to the pressure cooker pot and continue cooking for five minutes to allow the veggies to start softening.
- Add the noodles, chicken broth, and water to the pot and turn off the sear/ sauté function. Make sure the noodles are completely submerged in the liquid and pressure cook on high for 11 minutes.
- Quick release the pressure from the pot and stir in the freshly chopped parsley.
- Garnish with additional fresh parsley, serve, and enjoy!
Notes
- If you don’t have fresh parsley, you can use 2 Tbsp of dried parsley instead. If you are using dried parsley, you can add it before you pressure cook the soup.
- If you are using chicken bouillon cubes, dissolve 5 cups into 6 cups of hot water.
- You can use either full-size or baby carrots in this recipe.
- You can store this soup in the fridge for up to five days. Alternatively, you can freeze this soup for up to 4 months. Freeze the soup in a large Ziploc bag and then place the frozen chunk of soup in a large stock pot when ready to serve. Cook the frozen soup on medium-high heat until it is fully melted and heated all the way through.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 612Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 255mgSodium 1330mgCarbohydrates 28gFiber 3gSugar 3gProtein 69g
