Are you looking for the best healthy chicken noodle soup Instant Pot recipe? We have got you covered! This Instant Pot Chicken Noodle Soup is super easy to make and tastes amazing. You don't even have to precook the noodles! You'll love how quick and easy it is to put together this healthy chicken noodle soup Instant Pot recipe. It's a winner-winner chicken dinner.
Best Kids Chicken Noodle Soup Recipe
If you want the best chicken noodle soup kids will love then look no further. This toddler-friendly and the child-friendly recipe is a real winner when it comes to the little ones.
This wonderful recipe is packed with flavor and the ingredients are easy to work with! This Instant Pot Chicken noodle soup recipe is one made with wholesome chicken and it's one the whole family will love, adults and kids alike.
If you love this delicious recipe you'll also want to try our Instant Pot Ramen and our Tuna Noodle Casserole dishes!
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Why This Recipe Works
- Comfort in a Bowl: This soup is the perfect remedy for cold days or when you're feeling under the weather.
- Quick and Easy: The Instant Pot cuts down cooking time without compromising flavor.
- Healthy and Nutritious: Packed with lean protein, veggies and noodles, it's a balanced meal in one pot.
📋 Ingredients
- Olive Oil: Helps in cooking the vegetables and enhancing their flavors.
- Onion, Carrots, Celery: Form the base of the soup, providing a hearty and flavorful foundation.
- Garlic: Adds a robust, aromatic flavor that infuses throughout the soup.
- Dried Oregano and Bay Leaf: Add depth and complexity to the flavor profile of the soup.
- Salt and Black Pepper: Essential seasonings that enhance the natural flavors of the soup.
- Low-Sodium Chicken Broth: Provides a savory liquid base for the soup and helps in cooking the ingredients evenly.
- Water: Dilutes the broth to the perfect soup consistency.
- Boneless, Skinless Chicken Breasts: The main protein, they're lean and absorb flavors well.
- Egg Noodles: They add a comforting, starchy component to the soup, absorbing the flavors of the broth perfectly.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Make It Creamy: Add a creamy touch to the traditional soup with the addition of heavy cream or milk at the end of cooking.
- Instant Pot Chicken and Wild Rice Soup: Substitute noodles with wild rice for a hearty and nutritious twist to the classic chicken noodle soup.
- Make It Spicy: Add a kick to your chicken noodle soup by including some crushed red pepper flakes, jalapenos, or a dash of hot sauce.
🔪How To Make Instant Pot Chicken Noodle Soup?
Step One: Turn your Instant Pot to Sauté mode. Once the pot is hot, add in your oil, carrots and onion. Stir well until the carrots and onions are soft and cooked. This should take about 3 minutes. Add the garlic to the veggies. Stir and mix well. Hit cancel on your Instant Pot.
Step Two: Add in your seasonings: oregano, salt, pepper, and bay leaf. Mix well. Add the chicken broth and water. (If using raw chicken, place your raw chicken, place your diced chicken breasts into the pot. Make sure the liquid is covering them well.
Step Three: Close the Instant Pot by twisting the lid on. Close the valve. Set the Instant Pot to High Pressure for 7 minutes. To reach pressure, it will take about 20 minutes.
Step Four: Once the Instant Pot is done cooking, allow the pressure to release naturally for 10 minutes. Release the remaining steam.
Step Five: Open the Instant Pot and remove the bay leaf with a spoon.Press Cancel on your Instant Pot. Then select Sauté mode. Add the egg noodles to the Instant Pot, and stir well so the liquid covers the noodles.
Step Six: Allow the noodles to simmer for about 10 minutes, or until tender. Serve your Instant Pot Chicken Noodle Soup in a bowl alongside your favorite sandwich or crackers. Season with more salt or pepper to your liking!
👩🍳 Expert Tips
- Season the Chicken: Add salt and pepper to the chicken before cooking for more flavor.
- Cook on High Pressure: Cook all ingredients on high pressure to ensure thorough cooking and flavor blending.
- Add Egg Noodles Last: Avoid overcooked noodles by adding them last, just until tender.
💭 FAQs
Yes, you can use frozen chicken breasts in your chicken noodle soup recipe. In fact, this is a great way to save time when cooking chicken noodle soup in the Instant Pot or other pressure cooker. The Instant Pot cooking time will remain the same whether you use frozen or fresh or frozen chicken breast.
Yes! You can use chicken thighs for this Instant Pot Chicken Noodle Soup recipe. Simply follow the same instructions listed above, but set the pressure to High and cook for 10 minutes instead of 7 minutes.
Yes, if you have leftover rotisserie chicken, a whole chicken or plenty of shredded chicken then feel free to add this to your Instant Pot Chicken soup. Simply add the cooked chicken when you begin cooking noodles.
One way to add more fibre to your Instant Pot chicken noodle soup is by adding more vegetables. You can also try adding some whole-grain pasta or beans to the recipe for an extra boost of fibre. Another option is to swap out regular egg noodles with a high-fiber alternative, like soba noodles or brown rice noodles.
Absolutely. You can use this Instant Pot chicken noodle soup recipe in the slow cooker instead of the pressure cooker. Simply follow all of the instructions listed above, but cook it in a slow cooker on medium heat for 4-6 hours or until the chicken is cooked through and tender.
Leftover chicken noodle soup can be stored in the fridge for 3-4 days. You can freeze chicken noodle soup for 2-3 months. Be sure to leave about an inch of space at the top of each container to allow for expansion as the soup freezes.
Serving Suggestions
These are my favorite sides to serve with Chicken Noodle Soup:
- Crusty French Baguette: A warm, freshly baked baguette is perfect for dunking into the hearty chicken noodle soup.
- Mixed Green Salad: A light and refreshing mixed green salad can balance the richness of the soup.
- Whole Grain Crackers: Crunchy whole grain crackers can add an extra texture to your soup meal.
- Buttermilk Biscuits: Fluffy, warm buttermilk biscuits are a comforting accompaniment to the chicken noodle soup.
🍜 Related Recipes
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Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon Olive oil
- 1 Onion Chopped Medium
- 4 Carrots peeled and cut into ¼-inch pieces
- 4 ribs Celery Chopped
- 3 cloves Garlic Minced
- 1 teaspoon Dried Oregano
- 1 Bay Leaf
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 4 cups Low Sodium Chicken Broth
- 4 cups water
- 1 pound Chicken Breast skinless chicken breasts, diced into cubes,
- 6 ounces Egg Noodles
Instructions
- Turn your Instant Pot to Sauté mode. Once the pot is hot, add in your oil, carrots and onion. Stir well until the carrots and onions are soft and cooked. This should take about 3 minutes. Add the garlic to the veggies. Stir and mix well.
- Hit cancel on your Instant Pot. Add in your seasonings: oregano, salt, pepper, and bay leaf. Mix well.
- Add the chicken broth and water. (If using raw chicken, place your raw chicken, place your diced chicken breasts into the pot. Make sure the liquid is covering them well.
- Close the Instant Pot by twisting the lid on. Close the valve.
- Set the Instant Pot to High Pressure for 7 minutes. To reach pressure, it will take about 20 minutes.
- Once the Instant Pot is done cooking, allow the pressure to release naturally for 10 minutes.
- Using a hot pad or towel, manually release the remaining steam by twisting the valve towards you.
- Open the Instant Pot and remove the bay leaf with a spoon.
- Press Cancel on your Instant Pot. Then select Sauté mode. Add the egg noodles to the Instant Pot, and stir well so the liquid covers the noodles.
- Allow the noodles to simmer for about 10 minutes, or until tender.
- Serve your Instant Pot Chicken Noodle Soup in a bowl alongside your favorite sandwich or crackers!
- Season with more salt or pepper to your liking! Garnish with fresh herbs, fresh parsley or fresh thyme.
I’m not sure what I’m missing, but step three isn’t making much sense to me. Can you clarify? Thanks I appreciate it.
Hi tami, you have the option to use fresh defrosted chicken cubed or frozen chicken pieces. If you opt for frozen be sure to add an extra 5 minutes cook time.. If you choose fresh chciken then follow the recipe as directed. Hope that helps.
I'm planning to try it this weekend, but I was wondering if I could substitute the egg noodles with whole-grain pasta? Thanks for sharing this recipe!