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    Home » Recipes

    Best Instant Pot Chicken Noodle Soup

    Updated: June 11, 2022 | Published on: September 5, 2021 - Molly Thompson19 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Jump to Recipe

    This homemade instant pot chicken noodle soup will be warm and ready on your table in under 30 minutes. It's made with tender chicken thighs, fresh herbs and al dente noodles. You can even use frozen chicken!

    two bowls of instant pot chicken noodle soup on a grey napkin topped with parsley
    Jump to:
    • Is chicken soup anti inflammatory?
    • What is the soup setting on instant pot?
    • What if you want to use chicken breast instead of chicken thighs?
    • How to make it with frozen chicken
    • Do you precook noodles for chicken soup?
    • How to make instant pot chicken noodle soup
    • Prefer to Watch Instead of Read?
    • How long to cook chicken noodle soup in instant pot?
    • Recipe

    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!

    instant pot chicken noodle soup ingredients spread out on a table

    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!

    chicken noodle soup on a wooden board with fresh parsley around it

    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 to make it 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.

    close up picture of homemade chicken noodle soup from the instant pot in a white bowl

    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 make instant pot chicken noodle soup

    1. Turnt he SAUTE button on the instant pot and cook onion and garlic with olive oil for 3-5 minutes.
    2. 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).
    3. Once the cook time is done, use a wooden spoon to turn the valve to VENTING.
    4. Open the lid and add uncooked noodles. Stir and cook for 5-7 minutes or until pasta is al dente. Enjoy!

    Prefer to Watch Instead of Read?

    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.

    If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

    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

    Recipe

    instant pot chicken noodle soup in a white bowl with fresh thyme and parsley

    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!
    4.25 from 84 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 large bowls
    Calories: 452kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    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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    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

      4 stars
      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

      5 stars
      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
    6. Mary C says

      August 11, 2021 at 6:33 pm

      5 stars
      I’ve made this exactly as written 3 times in the last 3 weeks. An absolutely wonderful recipe. Thanks!!!

      Reply
    7. Heather says

      October 24, 2021 at 1:24 pm

      4 stars
      So good!! Never used turmeric before in soup. Lots of flavor. I used orzo pasta but everything else was exactly as followed. Replacing my old go to recipe with this one!

      Reply
      • Molly Thompson says

        October 25, 2021 at 1:10 pm

        Ahhh that's the best, Heather! Turmeric has such great anti-inflammatory benefits too:) So glad you like it and it will be a go to!

        Reply
    8. Madalynn says

      December 04, 2021 at 2:27 pm

      5 stars
      This soup is DELICIOUS! I made it this weekend to try -- followed the recipe except I used chicken breast instead of thighs. Personal preference. Turned out amazing. With prep & cooking time, It was homemade delicious soup in about 1 hour. Will be a new weeknight recipe!

      Reply
      • Molly Thompson says

        December 14, 2021 at 10:07 am

        Thank you, Madalynn! That means so much!

        Reply
    9. Lisa says

      January 21, 2022 at 8:54 am

      5 stars
      this was very good. My whole family loved it. Very easy to make.

      Reply
    10. Sandy Carlson says

      October 24, 2022 at 2:01 am

      5 stars
      This soup is delicious! My husband & I and my mom love it! I added a little extra tumeric, garlic and sea salt. Didn’t have any egg noodles on hand so I used spaghetti noodles. The recipe was so easy to follow!

      Thank you for sharing!

      Reply
    11. Mary says

      November 08, 2022 at 11:24 am

      If you use already cooked chicken do you
      Just add at the end ?

      Reply
    12. Anne says

      November 08, 2022 at 6:00 pm

      5 stars
      I made it using chicken breasts, chicken broth from concentrate, and addef a handful of whole peppercorns. It was so good. I will definitely be making it again~!

      Reply

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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