Instant Pot Chicken Noodle Soup – Easy Homemade Soup

Instant Pot Chicken Noodle Soup – This delicious and hearty soup is loaded with noodles and chicken that requires only 15 minutes prep time. This chicken noodle soup instant pot recipe is absolutely an ultimate comfort food for your entire family that is made from scratch.

instant pot chicken noodle soup

How to make Instant Pot Chicken Noodle Soup Recipe

All measurements are given in the recipe card below!

Ingredients Required:

  • Chicken Breast or Boneless skinless chicken thighs
  • Egg noodles
  • Low-sodium chicken broth
  • Peeled and sliced carrot
  • Kosher salt
  • Olive oil
  • Bay leaves
  • Onion
  • Celery
  • Garlic cloves, minced
  • Black pepper, to taste
  • Parsley, for garnish

instant pot creamy chicken noodle soup

How to Make Instant Pot Chicken Noodle Soup with Frozen Chicken?

Follow the recipe as instructed below but you have to add 10 more minutes to your cooking time because frozen chicken takes little longer in the instant pot to come to pressure, but you can speed up this process by adding boiling water to it.

Can I make this Chicken Noodle Soup Instant Pot Recipe on Stove?

Yes absolutely! It’s pretty much the same process to the Instant Pot method. I have already shared the stovetop version of this recipe here.

homemade chicken noodle soup instant pot

Quick Tips and Tricks

  • You can use both chicken breasts or boneless skinless thighs together, this will produce more delicious broth than just the breasts.
  • For quick pressure, add boiling water in the beginning.
  • For a thick hearty soup add frozen peas and corn (after it is cooked)

instant pot chicken noodle soup recipe

Serves 4

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is so delicious and hearty soup loaded with noodles and chicken that requires only 15 minutes prep time.

5 minPrep Time

25 minCook Time

30 minTotal Time

Recipe Image
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Ingredients

  • 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)
  • 1 cup 1 1/2 oz egg noodles
  • 1/4 teaspoon kosher salt
  • 4 cups low-sodium chicken broth
  • 1 teaspoon olive oil
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/2 cup peeled and sliced carrot
  • 1/2 cup diced celery
  • 1/8 black pepper, to taste
  • parsley, for garnish

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Turn on the instant pot to saute mode and add oil.
  3. Add the celery, carrot, onion, and garlic and sauté for 4 to 5 minutes until soft.
  4. Now add the chicken, bay leaves, broth. Cover and cook on high pressure for about 15 minutes and let it do a natural pressure release.
  5. Remove the chicken. Discard bay leaves and shred the chicken with two forks and return to the soup, add the noodles and cook on high pressure for 2 minutes. Do a natural pressure release.
  6. Take it out from the instant pot and garnish with parsley.
  7. Serve.

Tags

Cuisines
American
Occasions
Thanksgiving
Courses
Soup
Cooking
Instant Pot
Allergy
dairy free
soy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
81
https://www.allchickenrecipes.com/instant-pot-chicken-noodle-soup/

Still Hungry! Try These Delicious Chicken Recipes:

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