Instant Pot Chicken Noodle Soup

This easy Instant Pot Chicken Noodle Soup recipe is a great recipe to try your hands at when you’re looking for an easy meal that the entire family can enjoy, or are just craving for some comfort food. The recipe is perfect for an everyday home cook, and packs in the savory, delicious flavors from the chicken broth, the juiciness of the tender shredded chicken and the cooked noodles which make it such a soulful, filling meal.

Why You’ll Love This Recipe

• Simple: My favorite part about this recipe is its simplicity. Pressure cooking is one of my favorite cooking methods because it really cuts down the cooking time so much.
• Healthy: Plus, Instant Pot cooking uses high pressure, which helps preserve the nutrients in food.

Recipe Ingredients

You’ll need just a handful of simple ingredients to make the best chicken noodle soup.

• Chicken Leg: Forms the protein base of the soup, lending a rich flavor.
• Garlic: Adds depth and a pungent kick to the broth.
• Dried Thyme: Infuses the soup with a herbaceous note.
• Seasonings: Salt and pepper balance and enhance the other flavors.
• Liquid Smoke: Introduces a subtle smoky undertone.
• Yellow Onion: Contributes a savory sweetness to the broth.
• Carrots: Adds texture and a touch of sweetness while boosting the nutritional profile.
• Home-style Egg Noodles: Provide a hearty, comforting element to the soup.

How to Make Instant Pot Chicken Noodle Soup

Once you have all your ingredients ready, here’s what you’ll need to do to make the Instant pot chicken noodle soup.

Step 1: Pressure Cook Chicken with Spices

Add water, chicken, spices, and liquid smoke to the instant pot. Seal the lid and pressure valve. Cook on high for 15 minutes. Quick release pressure when done.

Step 2: Shred Chicken

Remove and shred chicken. Set the cooked chicken aside.

Step 3: Chop the Veggies

Dice the onions to the desired size, and peel and slice the carrots. 

Step 4: Let Noodles Cook with Chicken and Veggies

Add egg noodles, meat, and vegetables back to the instant pot. Seal the lid and pressure valve. Let the noodles cook on high for 2 minutes. Let pressure release naturally before opening.

Step 5: Serve Immediately

Serve and enjoy with your favorite crackers. 

Cooking Tips

Think you’re ready to try out this absolutely delicious recipe? Here are a few substitutions, tips and tricks you might want to keep in mind.

• To make the chicken noodle soup healthier, you can use whole wheat egg noodles.
• I also like to add a bit of olive oil into the Instant Pot when I’m cooking the chicken.
• You can also add a bay leaf into the Instant Pot along with the chicken to add flavor to the chicken stock.
• Remember to remove the bay leaves from the pot after you’re done cooking time chicken.
• Don’t forget to top the soup with a generous squeeze of lemon juice and some chopped fresh parsley or any other fresh herb of your choice.

Substitutions

• While I’ve used chicken legs for this recipe, you can use almost any other cut of chicken you prefer.
• Chicken thighs and chicken breasts are both great choices. You can use raw chicken or frozen chicken for this recipe- it all depends on what you prefer.
• I like to use a whole chicken that I can section out as needed, but you can also choose to use packaged chicken breast as an option.
• You can also choose to cut down on the cooking time for this Instant Pot chicken noodle soup by using rotisserie chicken and shredding it instead of using the Instant Pot to cook the chicken.
• If you’re using chicken breasts, I would recommend using boneless skinless chicken breasts for best results.

Storage Instructions

• Fridge: You can store the leftover Instant Pot chicken noodle soup in the refrigerator for 2-3 days.
• Reheat: Remember to reheat the soup in the microwave to keep the noodles from breaking down. If you’re reheating it on the stovetop, make sure you turn the heat down and avoid stirring the noodle soup too much.

What To Serve With This Recipe?

• Crusty Bread or Rolls: Serve warm crusty bread or rolls on the side for dipping into the flavorful broth. It’s perfect for soaking up every last bit of soup goodness.
• Side Salad: A fresh green salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing adds a refreshing contrast to the richness of the soup.
• Garlic Breadsticks: Whip up some garlic breadsticks or twists to accompany the soup. The garlic-infused butter and crispy texture make them a perfect match for dipping into the broth.

FAQ’S

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Instant Pot Chicken Noodle Soup

Yield: 6-8

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

This easy instant pot chicken noodle soup recipe is delicious and perfect for winter nights or when you have a cold or flu

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Ingredients

• 3 chicken leg quarters
• 5 cups water
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon liquid smoke
• 1/2 yellow onion diced
• 2-3 carrots, peeled and sliced
• 2 cups fresh home-style egg noodles

Instructions

1. Add water, chicken, spices, and liquid smoke to the instant pot. Seal the lid and pressure valve. Cook on high for 15 minutes.
2. Quick release pressure when done.
3. Remove and shred chicken. Set the cooked chicken aside.
4. Dice the onions to the desired size, and peel and slice the carrots. 
5. Add egg noodles, meat, and vegetables back to the instant pot. Seal the lid and pressure valve. Let the noodles cook on high for 2 minutes. Let pressure release naturally before opening.
6. Serve and enjoy with your favorite crackers. 

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 203mgSodium: 408mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 34g

More Easy Recipes

If you enjoyed this chicken noodle soup recipe and are inspired to try some more interesting chicken soup recipes or Instant Pot recipes, here are a few handpicked ones you might want to try.

• Healthy Quinoa Salad Recipe
• Easy Shrimp Scampi Spaghetti
• Breakfast Tacos With Harissa Lime Sour Cream
• Smoked Sausage Soup