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Home » Recipes » The Best Instant Pot Chicken Noodle Soup

The Best Instant Pot Chicken Noodle Soup

February 18, 2020 By Molly 10 Comments

Dairy Free RecipesDF
Gluten Free RecipesGF
Refined Sugar FreeSF
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This homemade healthy instant pot chicken noodle soup will be warm and ready on your table in under 30 minutes. Made with chicken thighs, veggies and even gluten free noodles, this is the best recipe you will find. You can even use frozen chicken!

instant pot chicken noodle soup in a white bowl on a gray napkin

Sometimes you just want a warm and cozy bowl of soup. Maybe you're under the weather (hello flu season) or you're just craving a cup of soup to go with the cold temps. Either way, this instant pot chicken noodle soup recipe will make you feel all the warm and cozy feels (especially if you're sick!).

This post is going to teach you everything you need to know about cooking chicken noodle soup in the instant pot!

Is chicken soup anti inflammatory

This chicken noodle soup is full of inflammatory-fighting ingredients. Here's a list of things that are going to help:

  • Turmeric is an anti-inflammatory spice that tastes delicious and gives this soup an awesome yellow hue.
  • Chicken broth is great for fighting inflammation, but swap it out for bone broth and you're leveling up. It's good for the immune system and gut!
  • All the veggies like carrots and celery are great for inflammation.
  • You may want to avoid gluten for inflammation so I recommend these awesome gluten free egg noodles.

Read more about my anti-inflammatory diet here!

two bowls of chicken noodle soup made in the instant pot with spoons on a cutting board

What is the soup setting on instant pot?

You can use the soup setting on your instant pot for homemade broths, stocks and soups. The Instant Pot will control the temperature so the liquid doesn't boil too much. This is a great setting, but we're going to stick to the manual setting for this recipe since we're cooking the chicken right in the soup.

What if you want to use chicken breast instead of chicken thighs?

If you want to use chicken breasts instead of chicken thighs for this recipe, you can swap them out for 3 chicken breasts. Follow the instructions and cook on high pressure for 9 minutes.

How do I make chicken soup with frozen chicken:

Place frozen chicken breasts or thighs right in the broth before cooking. Set the timer for 5 minutes longer (13 minutes total) than the normal cook time.

a bowl of instant pot chicken noodle soup recipe with fresh thyme and parsley on top

Do you precook noodles for chicken soup?

You do not precook noodles for this chicken noodle soup recipe. All of the soup is cooked in the instant pot with no extra pots/pans required.

Once the chicken is cooked, add the uncooked noodles to the instant pot and allow to boil for 5-7 minutes, or until the pasta is al dente.

How to cook chicken noodle soup in the instant pot:

  • Turnt he SAUTE button on the instant pot and cook onion and garlic with olive oil for 3-5 minutes.
  • Cancel SAUTE mode then add the rest of the ingredients (except the noodles) to the pot. Press the MANUAL COOK mode and set the timer for 10 minutes (13 for frozen chicken).
  • Once the cook time is done, use a wooden spoon to turn the valve to VENTING.
  • Open the lid and add uncooked noodles. Stir and cook for 5-7 minutes or until pasta is al dente. Enjoy!

How long to cook chicken noodle soup in instant pot?

You'll cook this instant pot chicken noodle for 10 minutes on high pressure. Quick release then cook the noodles for 5-7 minutes. This recipe takes approximately 20 minutes from start to finish.

the best instant pot chicken noodle soup with carrots, shredded chicken and topped with fresh parsley

If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

More healthy soup recipes:

  • Creamy chicken and rice soup [dairy free]
  • Healthy slower cooker chicken tortilla soup
  • The best healthy chicken soup recipe
  • Crock pot paleo chili
  • One pot creamy cauliflower soup
a bowl of instant pot chicken noodle soup recipe with fresh thyme and parsley on top

The best instant pot chicken noodle soup

This homemade healthy instant pot chicken noodle soup will be warm and ready on your table in under 30 minutes. Made with chicken thighs, veggies and even gluten free noodles, this is the best recipe you will find. You can even use frozen chicken!
3.92 from 50 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 large bowls
Calories: 452kcal
Author: Molly
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Ingredients

  • 1 teaspoon olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 1/2 pounds bone in chicken thighs (or a mix of thighs and breasts)
  • 2 cups sliced celery (3-4 stalks)
  • 2 cups peeled and sliced carrots (3-4 large carrots)
  • 1 tablespoon fresh thyme leaves roughly chopped
  • 12 cups chicken broth (or chicken bone broth)
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces gluten free egg noodles (can use regular if not gluten free)
  • 1/4 cup chopped parsley

Instructions

  • Add olive oil to the bottom of the instant pot and press the saute button. Allow to heat for 1-2 minutes then add the diced onion. Saute, stirring frequently, for 3-5 minutes or until onion is soft and translucent, being careful to not let the onion brown or burn. Add the minced garlic and saute for another 1-2 minutes until the garlic is fragrant.
  • Press cancel to stop the saute mode then add the chicken thighs, celery, carrots, thyme, chicken broth, bay leaves, turmeric, lemon juice, salt and pepper to the instant pot with the onion and garlic. Stir well, close the lid and make sure the valve is set to sealing.
  • Press pressure cook and set to high for 10 minutes. It will take about 10 minutes for the instant pot to come to pressure then will start counting down. When the timer is done, use a wooden spoon to turn the valving from sealing to venting, being careful not to touch the steam. When the valve drops it’s safe to open the Instant Pot. Remove the lid then remove the chicken thighs and place on a cutting board to shred.
  • Press cancel on the Instant Pot then press saute again to set to the saute mode. Allow the soup to come to a boil then add the egg noodles. Cook stirring occasionally for 5-7 minutes or until the pasta is al dente.
  • While the pasta is cooking, shred the chicken, removing and discarding any bones. When the noodles are cooked, add the chicken back to the soup and stir.
  • Press cancel on the Instant Pot and serve with chopped parsley.

Notes

For frozen chicken: cook on high pressure for 13 minutes.
Freeze cooked soup: allow to cool completely and place in a ziplock bag or airtight container for up to 6 months. Thaw overnight and reheat in the microwave or the stove.
Note: If you store this in the fridge, the noodles will soak up more liquid and the soup becomes thicker.
 

Nutrition

Serving: 1bowl | Calories: 452kcal | Carbohydrates: 38g | Protein: 46.3g | Fat: 12.1g | Cholesterol: 218mg | Sodium: 1740mg | Fiber: 3.8g | Sugar: 5.2g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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the best chicken noodle soup

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Previous Post: « Instant Pot Pot Roast and Potatoes
Next Post: Healthy Chicken Enchiladas »

Reader Interactions

Comments

  1. Gloria says

    February 18, 2020 at 7:22 am

    Can I do this on regulate stove top

    Reply
    • Molly says

      March 31, 2020 at 6:40 am

      Definitely! I haven't tried it but you should be able to! Just boil the chicken in the broth until it's cooked and reaches an internal temp of 165°F.

      Reply
  2. Ann says

    December 06, 2020 at 2:31 pm

    12 cups of broth??? Won’t fit in my instapot

    Reply
    • Molly Thompson says

      December 08, 2020 at 11:51 am

      It will! It's just 1 1/2 boxes (they're 32 oz each). You need enough broth for the noodles to cook and absorb and still have enough for the soup.

      Reply
      • Ron McClain says

        December 17, 2020 at 1:49 pm

        I think that would equal 6 cups not 12. 32 oz in a box is 4 cups plus 1/2 box = 6 cups

        Reply
        • Molly Thompson says

          January 06, 2021 at 12:59 pm

          Yes, you're right! It is actually 3 boxes you need. But remember, it's supposed to be soupy and also allow the noodles to absorb it. Standard instant pots are 6qts (24 cups) so 12 cups of broth and the rest of the ingredients should fit. I've made this recipe several times and had no problem. If you want a thicker soup you can try leaving a few cups out.

          Reply
  3. Amy says

    December 30, 2020 at 5:23 pm

    Super tasty! The recipe says 15 minutes cook time. All total, it was much closer to 45 mins

    Reply
    • Molly Thompson says

      January 06, 2021 at 12:30 pm

      Thanks, Amy! Yes, you're right I didn't account for the sauteing and pressure cooking heating up. I updated the recipe with the appropriate cook time!

      Reply
  4. JasMik says

    January 09, 2021 at 6:00 pm

    Way better than I thought, the chicken was really tender and flavorful.
    Super easy to prepare, four big chicken thighs & 3 big carrots & 2 yellow onions only take 25 mins to cook.
    Love it, so simple and so tasty!

    Reply
  5. Melissa Katz says

    February 18, 2021 at 1:31 pm

    Can I use bouillon instead of stock??

    Reply

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