Instant Pot Chicken Noodle Soup (Print View)

A comforting chicken and noodle dish with fresh herbs, perfect for chilly days and quick preparation.

# What You'll Need:

→ Protein & Pasta

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 6 oz wide egg noodles

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced

→ Broth & Seasoning

07 - 8 cups low-sodium chicken broth
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon black pepper
10 - 1 bay leaf
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried rosemary
13 - ¼ cup fresh parsley, chopped, plus extra for garnish
14 - 2 tablespoons olive oil
15 - Juice of ½ lemon (optional)

# How to Make:

01 - Set the Instant Pot to Sauté mode. Add olive oil and heat until shimmering. Add diced onion, sliced carrots, and celery. Cook for 3 to 4 minutes, stirring occasionally, until vegetables soften.
02 - Add minced garlic and continue sautéing for 1 minute until fragrant.
03 - Add chicken pieces, chicken broth, salt, pepper, bay leaf, dried thyme, and dried rosemary to the pot. Stir to evenly distribute ingredients.
04 - Secure the lid and ensure the valve is sealed. Cook on High Pressure for 10 minutes.
05 - Allow natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
06 - Remove the chicken from the pot and shred it with two forks.
07 - Add the egg noodles to the pot, then return shredded chicken to the soup. Set Instant Pot to Sauté and cook for 5 to 6 minutes, stirring occasionally, until noodles are tender.
08 - Stir in chopped fresh parsley and lemon juice if using. Adjust seasoning with salt and pepper to taste.
09 - Ladle soup into bowls and garnish with extra parsley as desired. Serve hot.

# Expert Suggestions:

01 -
  • It's genuinely done in under 40 minutes, which means you can go from craving soup to eating it before your mood changes.
  • The fresh herbs make it feel special without requiring any fancy technique or obscure ingredients.
  • Leftovers taste even better the next day, so it's secretly an excuse to make double.
02 -
  • Don't skip the natural pressure release—those 5 minutes let the chicken finish cooking gently and stay moist instead of turning stringy.
  • Add the noodles after releasing pressure, not before, or they'll turn into mush and the whole thing becomes baby food instead of soup.
  • Taste before serving because salt needs are different in every home—what feels right to you might need one more pinch.
03 -
  • If you accidentally add salt too early, cut a raw potato into chunks and simmer it in the broth for a few minutes—it'll absorb excess salt and you can fish it out.
  • Finish with a small crack of fresh black pepper right before serving because it adds a peppery note that tastes bright against the soft noodles.

Go Back