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instant pot chicken noodle soup in a white bowl with fresh thyme and parsley
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4.24 from 82 votes

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: gluten free, instant pot, soup
Servings: 6 large bowls
Calories: 452kcal


  • 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


  • 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.



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.


Serving: 1bowl | Calories: 452kcal | Carbohydrates: 38g | Protein: 46.3g | Fat: 12.1g | Cholesterol: 218mg | Sodium: 1740mg | Fiber: 3.8g | Sugar: 5.2g