Instant Pot Chicken Noodle Soup is an incredibly easy soup recipe. It is literally a dump and start recipe- no sauteing, no browning, or searing. Pop all the ingredients in the Instant Pot or Electric Pressure Cooker and start it up. With an 8 minute cook time it is ready in under 30 minutes!
This Instant Pot Chicken Noodle Soup recipe is full tender carrots, celery, and onions mixed in an intensely flavored chicken broth seasoned with chicken base, turmeric, onions powder and a bay leaf. The chicken poaches perfectly in the broth and the frozen egg noodles cook up thick & hearty with just the right bite.
This is an intensely flavored soup recipe! It will be your new go-to Instant Pot Chicken Soup recipe. (No Instant Pot- not a problem! Check out these recipes here.)
I have been trying to find a good chicken noodle soup for the Instant Pot that I can just dump everything in and cook it. Everyone that I have found, you put the noodles in after the soup is finished. The noodles in this were perfect! Done but not mushy. This will be my go to IP chicken noodle soup recipe from now on. – Kathy
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Dump & Start Instant Pot Chicken Noodle Soup
Have you ever heard of “dump and start” instant pot recipes? They make dinner time super easy. It means that you are not having to saute, brown, or sear anything before you start cooking.
In this chicken noodle soup recipe you simply chop the veggies and then layer everything in the pot and start it up!
Chicken Noodle Soup Instant Pot Ingredients
- Yellow Onion, Celery, Carrots and Garlic
This is the flavor foundation of any good chicken noodle soup. You will want to cut the celery and onions a little thicker so they will hold up to the pressure of the Instant Pot. However you can dice and chop the onions and garlic. - Turmeric Powder
This is your "secret ingredient." It adds a subtle earthy flavor and gives the broth that beautiful golden color that makes the soup look extra rich and homemade. - Onion Powder
A little boost to the fresh onion. It's one of those ingredients that makes the broth taste like it simmered all day. - Bay Leaf
This is a subtle flavor builder. A bay leaf adds a savory flavor the broth. Make sure you remove and discard it after the soup cooks. - Chicken Base (Better Than Bouillon)
This is on of the Mom's Dinner super secret soup ingredients. It adds a concentrated, rich chicken flavor. It's a huge shortcut to deep flavor. - Frozen Egg Noodles (Reames)
These are hearty, thick noodles that hold up beautifully in the Instant Pot. They give that old-fashioned, almost homemade noodle feel and don't get mushy like thinner noodles can. - Boneless Skinless Chicken Breasts (quartered)
Quartering the chicken helps it cook evenly and quickly. It also makes it super easy to shred after cooking, giving you tender, bite-sized pieces throughout the soup. - Chicken Stock or Broth
This is your soup base, so use one you like the flavor of. A good-quality stock gives you better flavor overall.
Chicken Base
The secret to getting really amazing flavor into the broth of this chicken noodle soup is chicken base. If you are not familiar with this product it is similar to bouillon but twice as potent!
It comes in a paste form, usually in a glass or plastic jar. You can find it in the soup aisle in your local grocery store. I use the Better Than Bouillon brand.
Do not skip this ingredient! It makes a huge flavor difference.
How to Make Instant Pot Chicken and Noodles
Since this is a “dump and start” Instant Pot recipe the only prep is in chopping the veggies and cutting the chicken. The rest of the work is done by pressure cooking. Let’s get started:
Layer these ingredients in your Instant Pot or Electric Pressure Cooker in this order:
Step 1
Add all the cut veggies: onions, carrots, celery, and garlic. It is ok if they are all mixed together.
Step 2
Add all the seasonings: turmeric, onion powder, salt, pepper, chicken base, and a bay leaf.
Step 3
Add a 12 oz bag of frozen egg noodles. I use Reames Frozen Egg Noodles.
Step 4
Top with the quartered chicken breasts and then 2 quarts of chicken stock.
Pressure cook for 8 minutes, with a 5 minute natural release.
Step 5
Remove the chicken from the soup and shred or chop. Set aside.
Mix a beurre manie (butter and flour) to thicken the soup.
Stir into the simmering soup.
Step 6
Add the chicken back, let cool for about 15 minutes. Taste for seasoning and serve!
Variations
- Creamy Chicken Noodle Soup – finish with a cup of heavy cream
- Lemon Chicken Noodle Soup – add fresh lemon juice at the end
- Chicken & Rice Soup- swap noodles for 1 cup of white rice
- Herby Chicken Soup – finish with fresh thyme, dill, or parsley
Serving
- Warm crusty bread or garlic bread
- Grilled cheese sandwich
- Tea sandwiches – small buns with turkey, ham, mayo and mustard
- Green Salad with Vinaigrette or a Caesar Salad
- Saltine crackers or oyster crackers (my favorite)
- Apple slices
- Raw veggies with dip
Storing
Let the Instant Pot Chicken Noodle Soup cool completely and then store in an air tight container in the fridge for up to 4 days. As the soup sits in the fridge the noodles will soak up some of the liquid. You may need to add extra broth when reheating.
Reheat portions in the microwave or place in a pot on the stove top over medium low heat until heated through.
More Chicken Noodle Soup Recipes
If you don’t have an Instant Pot or electric pressure cooker but still want to make this recipe I will direct you to this recipe for Homemade Chicken Noodle Soup. It is similar but it is made on the stove top. There is also a wonderful Creamy Chicken Noodle Soup that is very popular.
Now if you are feeding super picky kids (or adults) that don’t want any onions or green things in their soup, then I recommend you check out this recipe for Chicken Noodle Soup for Kids.
Chicken Noodle Soup Instant Pot Recipe
Ingredients
- 1 yellow or white onion - diced
- 3 celery stalks - chopped
- 2 cups carrots - chopped
- 3 garlic cloves - chopped
- ½ teaspoon turmeric powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon chicken base - I use Better Than Bouillon Brand
- 12 oz frozen egg noodles - I use Reames
- 1 lb. boneless skinless chicken breasts - about 2 chicken breasts – quartered
- 2 quarts chicken stock or broth
- 1 Tbsp all purpose flour
- 1 Tbsp salted butter - softened
Instructions
- Dump all these ingredients in this order into your Instant Pot:Cut veggies (3 celery stalks, 2 cups carrots, 1 onion, 3 garlic cloves)Seasonings (½ teaspoon each: turmeric, onion powder, and black pepper, 1 teaspoon kosher salt, 1 bay leaf)1 tablespoon Chicken base
- Then add: 12 oz bag frozen egg noodles2 boneless skinless chicken breasts, each cut into quartersFinally pour the 2 quarts chicken broth over top.
- Pop the lid on and set the Instant Pot or Electric Pressure Cooker to cook on pressure mode, high for 8 minutes. Do a 5 minute natural release and then quick release the remaining pressure.The quick release of pressure may take a while!
- Remove the bay leaf and discard. Take the chicken out and shred or dice it. Set to the side.
- Turn the pot onto saute mode (medium or high) to simmer the soup.
- In a small bowl with a fork mash the softened butter and flour together until it combines.1 tablespoon all purpose flour, 1 tablespoon salted butter
- Stir the flour/butter mixture into the soup, this will slightly thicken the soup broth.
- Turn the saute mode off and stir the chicken into the soup.
- Let cool for about 15 minutes, then serve!
Mrs. S says
Can this go in a crockpot?
Susie Weinrich says
I don’t do a lot of crock pot cooking, so note this has not been tested. But what I would do is place all the ingredients except the noodles into the crock pot for 6-8 hours on low or 4 hours on high. Remove the chicken, shred it up and return it to the pot. Cook the noodles separate, per package instructions, drain and then add to the soup. The soup might not be as “thick” as when you cook the noodles with the soup.
Kathy says
I have been trying to find a good chicken noodle soup for the Instant Pot that I can just dump everything in and cook it. Everyone that I have found, you put the noodles in after the soup is finished. The noodles in this were perfect! Done but not mushy. This will be my go to IP chicken noodle soup recipe from now on.
Susie Weinrich says
Excellent!! So glad this was what you wanted. I hope you will stick around for some other IP recipes. You might really like the Instant Pot Beef and Barley or the Instant Pot Chicken Chili too.
Tracy says
This really wasn’t that great. The veggies were mushy, the soup was a little too salty, and the noodles were chewy. This was rather disappointing.
Phil says
I have made this about 87 times! 😂. We love it! Thanks for sharing.
Donna y says
Have finally found what I was searching for delish!
Perfect as written!!
Paula says
This is delicious! It’s definitely my new go to recipe for Chicken Noodle soup!
Karen says
If no frozen noodle? I have elbow macaroni
Susie Weinrich says
Traditional noodles will turn into mush if you put them in the pot for that long. I would make the soup without the noodles and then add them after the pressure cook. Turn the sauté mode on and let them simmer in the hot soup for about 5 minutes.
The frozen egg noodles also add a little starch to thicken the soup a little. To get this consistency you can mash together 2 tsp flour and 2 tsp softened butter (called a beurre manie) and stir it into the soup after the noodles cook.
I hope this works for you! Cheers
Jeannene Gatties says
This was fantastic! It is so versatile. I made it with the turmeric once and my husband did not care for the flavor. The second time I made it without and he liked it much better. If I don’t have celery, or onions on hand, I sub celery salt, up the onion powder, and have even used a drained can of sliced carrots in a pinch. I just add them at the end as they are already cooked. The flavor is just perfect. So simple and soooo good. Thank you!!!