I always say if there is one recipe on Mom's Dinner that could win a contest it's my Chicken Noodle Soup! The classic Chicken Noodle Soup recipe is one that people come back for again and again, and since I love my Instant Pot SO much, I knew I needed an Instant Pot version. I got to work on this recipe and quickly nailed the flavor and texture. This Instant Pot Chicken Noodle Soup is a great way to have simmered-all-day flavor without all the work. You are going to love this one!
While testing this recipe I found there was a delicate balance between the amount of liquid used, the size of the veggies and the time it takes to cook the noodles in the Instant Pot. After a few tests I had it all balanced so the soup turns out perfect.
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!
Abbey says
If I double this do I need to adjust the cooking time?
Susie Weinrich says
No, keep the cooking time the same, just double the ingredients. ((Fun feature- you can hover over the “servings” in the recipe card and a slider will appear to change the amount of servings and it adjusts the ingredient amounts))
Jaime says
How long would you cook with frozen chicken?
Susie Weinrich says
You will need about a 14 minute cook time. The only thing I would worry about is the noodles over cooking. But if you give it a try, report back!!
Mara says
Thank you for creating this recipe! My family loved it! Will become a regular in our house. Thank you!!!
Karen says
Family FAVORITE! We can’t get enough… the turmeric makes it AMAZING!
karen says
My family LOVES THIS RECIPE… it’s super hearty. I added extra turmeric and pepper for those that love a little extra spice… even the family that doesn’t love soup… gave it an A+
Alyson says
This was a hit in our house! We used ground chicken bc that’s what we had on hand and added some lentils. The whole family enjoyed it – thank you!
Jen A says
I couldn’t find any frozen noodles at the grocery store. Would I follow the same amount of time to cook it if I use dry uncooked egg noodles?
Susie Weinrich says
Using dry egg noodles instead of frozen thick egg noodles you can cut the cook time by quite a bit. Cut each chicken breast into quarters so it cooks a little faster. Then reduce the cooking time to 5 minutes with a 5 minute natural release.
Valerie Watson says
If I use shredded rotisserie chicken, do I add it before cooking or after? I would think it needed the flavor from cooking but I don’t know if you can “overcook” rotisserie chicken?
Susie Weinrich says
Add it before cooking. It will stay tender in the liquid.
Jacqueline Landers says
If I double to noodles will I need to double the cook time?
Susie Weinrich says
No, use the same cook time.
Patty K says
Easy to make and very flavorful. Thanks!
Jenn says
Does this freeze well?
Susie Weinrich says
I have not tried freezing this recipe, but it should work great!
Judy Paty says
This is the best quick comfort soup ever, especially those who are scratch cooks. Noodles are great I used to make my own scratch egg noodle’s, flavor is wonderful. Big time comfort, delicious. 5+ stars.
Jen says
THEE absolute BEST chicken noodle soup ever! My family loves it so much I’ve had to make it numerous times since discovering recipe a few weeks ago! I never knew these frozen noodles existed but they are fantastic! The soup is so hearty and delicious. Thanks for the recipe!
Susie Weinrich says
All the hearts!!!! Thank you so much for coming back to rate and comment. I’m so glad your whole family loves it, that is a huge win!!
Jennifer says
Any recommendations for a turmeric replacement? Is it necessary for the flavor? I just don’t have it on hand. Note to self: grab some next store run, but I want this tonight! 🙂
Susie Weinrich says
I don’t know of any equal replacements for turmeric. It just adds a little depth of flavor, you can absolutely make it without. I would maybe recommend adding a second bay leaf if you have those available in your kitchen.
Lisa M says
This is late….I subbed out Cumin for Tumeric. Personally, I much more prefer the flavor of the cumin as I’ve made it both ways.
Jale Breidenstein says
Delicious! Do you think I could add some more vegetable ? Frozen f
Or fresh? Will it change cook time?Thanks!
Susie Weinrich says
Add alllllll the veggies!!! It will not change the cook time.
If they are fresh veggies (carrots, onions, celery, etc…) add at the beginning of the cook time. If you are adding frozen veggies add them after the cook time and let the heat of the soup warm the veggies.
If you are adding fresh delicate veggies like corn or peas add them at the end of the cook time as well.
If you have any specific type of veggie questions let me know.
Karen says
Easy and so delicious! Thank you!
Cynthia says
PS: This was my first attempt at using an Instant Pot. This was a great recipe for getting acquainted with our new IP-very easy, delicious, and confidence building! Thanks again!
Cynthia says
I am normally a modest cook but I admittedly could not stop exclaiming, “Oh my God, this is so good!”, as I enjoyed my first bowl of this AMAZING soup! I actually made this up for my guy, who is recovering from a bug but may end up eating more than my fair share ;o) I am so grateful that I came upon this website – on a side note, as a cottage cheese-a-phobe, I appreciate the encouragement on the raspberry fluff recipe and look forward to giving that a try too! Thank you, Susie! Such a great recipe exactly as is!
Susie says
Cynthia, I am so glad you all loved this soup! I’m glad it was a good experience using your IP for the first time- I remember being terrified the first time I used mine – LOL. I made everyone leave the kitchen in case I blew up our house. You are going to love using it! It can make dinner prep almost hands off.