Chicken noodle soup is the perfect cold-weather dish. It's warm, savory, and full of delicious chicken, vegetables, and noodles. It'll cure what ails you—even if it's just hunger.
The homemade version is so much better than the canned kind that it's not even a contest. Luckily, it's easy to make chicken noodle soup at home, especially if you have an Instant Pot. The pot shrinks down the cook time while still producing a flavorful dish with minimal clean-up. We recommend adding the noodles after pressure cooking to prevent soggy, sad egg noodles. It only adds a few minutes of cook time, anyway.
Tweak this soup recipe to make it your own by using your choice of fresh or dried herbs. You can make it using chicken breasts, too—just decrease the pressure cooking time by one minute.
- 2 tablespoons butter (or oil)
- 1 yellow onion (diced)
- 2 stalks celery (diced)
- 2 carrots (peeled and diced)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 pounds chicken thighs (boneless, skinless)
- 1 (32-ounce) container low-sodium chicken broth
- 3 cups water
- Salt and pepper (to taste)
- 6 ounces egg noodles (about 3 heaping cups)
- 1/2 lemon (juiced)
- 2 tablespoons fresh parsley (chopped)
Gather the ingredients.
Turn on the sauté function on the Instant Pot (medium heat). Once hot, add the butter to the inner pot and melt. Add the onion, celery, and carrots and sauté for a few minutes, or until the onions are turning translucent.
Add the garlic and oregano and stir; turn off the sauté function. Add the bay leaf and the chicken thighs in a single layer. Add the broth and water and season with salt and pepper. Secure the lid.
Cook at high pressure for 6 minutes and use a natural release. Depending on your model of Instant Pot, don't forget to close the steam release valve before pressure cooking.
Once the pressure has released naturally, remove the lid. Using a slotted spoon or tongs, remove the chicken to a plate. Remove the bay leaf. Shred the chicken and return to the pot. Turn on the sauté function (medium heat).
Once simmering, add the egg noodles and stir to submerge. Cook for about 5 minutes, uncovered, or until the noodles are cooked through. Carefully remove the inner pot from the Instant Pot and add the parsley and lemon juice. Taste for seasoning and add salt and pepper as needed.
- Make this recipe with chicken breasts. Add two pounds of skinless, boneless chicken breasts and cook at high pressure for 5 minutes instead of 6.
- Make this soup vegetarian by using vegetable broth and replacing the chicken with a can of rinsed and drained beans and chopped vegetables like zucchini, broccoli, bell pepper, corn, peas, and mushrooms.
- For extra nutrition and color, add greens like baby spinach or baby kale at the end of cooking just until wilted.
- Some Instant Pot models take longer to release pressure than others. If your's hasn't naturally released all of the pressure in 30 minutes, use a controlled quick release to release any remaining pressure.
- Soups are always better with homemade broth, and making broth is easier and faster in the pressure cooker. Combine chicken bones and/or wings, a large onion cut into quarters, two roughly chopped carrots and celery stalks, and a bay leaf in the inner pot. Season with salt and add water just until all of the ingredients are covered. Cook at high pressure for 1 hour and use a natural release. Extra broth freezes well, too.
- Store leftovers in an airtight container in the fridge for up to three days.