Here is my go-to instant pot chicken noodle soup recipe, made with frozen chicken, tender noodles, fresh vegetables, and classic seasonings that remind me of the soup my mom used to make.
This soup has become my family’s favorite comfort food on busy weeknights. I always keep the ingredients on hand because it’s so easy to throw together when someone’s feeling under the weather or when we need a warm, cozy dinner. And the best part? The leftovers taste even better the next day.
Why You’ll Love This Chicken Noodle Soup
- Super quick preparation – Using frozen chicken breasts and your Instant Pot, you can have homemade soup ready in just 35 minutes – no thawing required!
- Perfect for sick days – This comforting soup is loaded with ingredients known to help when you’re feeling under the weather, like ginger, garlic, and warm broth.
- One-pot convenience – Everything cooks together in the Instant Pot, meaning less cleanup and fewer dishes to wash afterward.
- Basic ingredients – You probably have most of these simple ingredients in your kitchen already, making this an easy go-to recipe when you need something warm and filling.
- Make-ahead friendly – This soup stores well in the fridge for quick lunches and dinners throughout the week, and the flavors get even better over time.
What Kind of Chicken Should I Use?
For this Instant Pot soup recipe, boneless, skinless chicken breasts are your best bet since they’re lean and cook evenly from frozen. While you could substitute chicken thighs, they might require a slightly different cooking time and would add more fat to your soup. Fresh chicken works just as well as frozen – it’s really about what you have on hand and what’s convenient for you. Just make sure your chicken pieces are roughly the same size so they cook evenly in the pressure cooker. If you’re starting with frozen chicken, there’s no need to thaw it first, which is one of the great things about using an Instant Pot for this recipe.
Options for Substitutions
This soup recipe is pretty forgiving and allows for several easy swaps:
- Frozen chicken breasts: You can use fresh chicken breasts (reduce cooking time by 2 minutes), chicken thighs, or even turkey breast. If using rotisserie chicken, add it at the end after pressure cooking.
- Wide pasta noodles: Any pasta shape works here – try egg noodles, rotini, or broken spaghetti. You can even use gluten-free pasta, but add it after pressure cooking to prevent it from getting mushy.
- Italian herbs: Don’t have the blend? Use a mix of dried thyme, oregano, and basil. Fresh herbs work too – just double the amount.
- Chicken stock: In a pinch, you can use bouillon cubes or paste mixed with water (follow package directions). Vegetable stock works too, though the flavor will be slightly different.
- Butter: Olive oil or any neutral cooking oil can replace butter. If using oil, you might want to add a splash of heavy cream at the end for richness.
- Ginger root: If you don’t have fresh ginger, use ¼ teaspoon ground ginger, or skip it – the soup will still taste great.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot chicken noodle soup is adding the noodles too early, which can turn them mushy – instead, wait until after the pressure cooking is complete and use the ‘saute’ function to cook them perfectly in just 5-7 minutes. A common error is releasing the pressure immediately after cooking, but allowing a 10-minute natural release helps keep your chicken tender and prevents the soup from becoming too cloudy. To avoid bland soup, don’t skip sautéing the vegetables in butter first – this simple step builds a foundation of flavor that makes all the difference. For the best results, shred your chicken while it’s still warm (but not hot) using two forks, and remember to remove the ginger slices and bay leaf before serving to prevent any unexpected bites.
What to Serve With Chicken Noodle Soup?
Chicken noodle soup is a meal in itself, but adding a few simple sides can make it even more satisfying! A warm, crusty baguette or some fluffy dinner rolls are perfect for soaking up the tasty broth. If you’re looking to add some greens, a light side salad with mixed lettuce and a simple vinaigrette dressing works great – nothing too heavy since the soup is already pretty filling. For something really easy, you can’t go wrong with some buttery saltine crackers or oyster crackers sprinkled on top of your soup. When I’m feeling under the weather, this is all I need, but when serving it for dinner, I like to round out the meal with a sandwich – maybe half a tuna melt or a simple grilled cheese.
Storage Instructions
Keep Fresh: This cozy chicken noodle soup will stay good in the fridge for 3-4 days when kept in an airtight container. Just keep in mind that the noodles might get a bit softer over time as they continue to soak up the broth. If you’re planning to make this ahead, you might want to cook and store the noodles separately!
Freeze: Want to save some for later? Let the soup cool completely, then pop it in freezer-safe containers or bags for up to 3 months. Pro tip: I like to freeze it without the noodles and add fresh ones when reheating – this way, they won’t get mushy!
Reheat: To warm up your soup, simply heat it on the stovetop over medium heat until it starts to simmer, stirring occasionally. If you’re using the microwave, heat in 1-minute intervals, giving it a good stir between each. Add a splash of broth if it seems too thick after reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 14-20 minutes |
| Total Time | 24-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-100 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
- pepper
- 1 tbsp Italian herbs
- 2 ginger slices
- salt
- 3 large carrots (peeled and sliced into 1/2-inch rounds)
- 8 cups chicken stock (low sodium preferred)
- 1 bay leaf
- 3 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
- 8 oz wide pasta noodles (such as egg noodles or campanelle)
- 4 celery ribs
- 1 small onion (finely diced)
- 2 garlic cloves (minced)
- 4 large chicken breasts
Step 1: Cook the Frozen Chicken
Place the frozen chicken breasts in the Instant Pot and add one cup of water.
Secure the Instant Pot lid and close the vent.
Set the Instant Pot to manual and adjust the time to 10 minutes.
Once the pot reaches pressure, it will begin the 10-minute countdown.
Step 2: Release Pressure and Prepare Chicken
After the timer goes off, perform a quick release to vent the steam.
Be cautious to avoid the hot steam from the vent.
Remove the chicken from the Instant Pot.
Using kitchen gloves, carefully take out the Instant Pot insert and drain the water.
Rinse the insert thoroughly and place it back inside the Instant Pot.
Shred or chop the cooked chicken while the pot is being prepared for the next step.
Step 3: Sauté the Vegetables
Add 3 tablespoons of butter to the Instant Pot and press the sauté function.
Once the butter has melted, add chopped carrots, celery, and onion to the pot.
Sauté the vegetables for about 5 minutes or until they have softened, stirring occasionally.
Step 4: Assemble the Soup Ingredients
With the sautéed vegetables still in the pot, add the shredded or chopped chicken back to the Instant Pot.
Pour in chicken broth, followed by garlic, sliced ginger, and a bay leaf.
Season the soup with salt, pepper, and Italian seasonings.
Add your choice of noodles, ensuring they are submerged in the broth for even cooking.
Step 5: Cook the Soup
Secure the Instant Pot lid once again and close the vent.
Set the Instant Pot to the Soup function and reduce the cooking time to 4 minutes.
After the Instant Pot reaches pressure, the 4-minute timer will begin automatically.
Step 6: Finalize and Serve the Soup
Once the timer is complete, carefully open the quick release valve, protecting yourself from the steam release.
Carefully open the lid and give the soup a good stir.
Serve the soup warm, enjoying the comforting blend of flavors and tender chicken.