This is likely to become your new go-to chicken noodle soup! Forget chicken noodle soup from a can! This Instant Pot version of a classic soup recipe, is so easy and quick to make, yet the end result tastes amazing! It is a traditional chicken noodle soup recipe packed full of comfort and flavor that everyone will love!

Chicken noodle soup is one of those foods, specifically soups, that is the definition of comfort food. It is the food we reach for on cold winter days (like here today), when we are missing home, or especially when we are sick.

Seeing as how we are in the midst of the flu season, I figured this was the perfect time to share this homemade chicken noodle soup recipe! It is so simple and easy to make, yet chock-full of flavors, that once you try it, you won’t be able to go back to chicken noodle soup from a can 🙂

Now maybe you are like me, and the idea of making anything homemade when you have a house full of sickness makes you want to click the red “X” on this post and move on. But give me a minute to explain my craziness 🙂

I used to feel the exact same; I already had way too much on my plate to try and cook with sick family members. So why would I want to cook? Because my friend, this Chicken noodle soup recipe is so good, and so simple and easy to make, that you will have a meal that your whole family will want to eat! Not just whoever is sick! And I have some tips and tricks to make it even easier!

My favorite cooking tips and tricks

Regardless if you are cooking in an attempt to get your sick kiddo to eat something, or simply for that nightly dinner time that keeps rolling around daily :); these are my favorite ways to simplify and reduce the stress that seems to go hand in hand with mealtime.

Instapot

My first tip is taking advantage of this amazing appliance that makes this and many other recipes SO SO SO quick and easy! The Instant Pot has completely changed cooking in our household! If you are on the fence or still haven’t decided, here is why I’m in love with this appliance!

Sous vide

My second tip is to get on board the Sous Vide train and give it a shot! Combined with my Instant Pot, these two kitchen appliances make cooking a whole lot easier and with a lot less clean up! Read here why I love this kitchen appliance!

Instacart

Finally, my favorite tip and trick….Instacart! If you know me, you know I now swear by this service. It has completely changed my life. I was the typical overextended person, getting to the end of each day overwhelmed and trying to figure out what to cook. Now I use this grocery delivery service for everything!

I place my weekly orders on Sunday, sometimes have last-minute items delivered in the middle of cooking a recipe that I forgot or ran out of, or even most recently, had medication delivered when I was home with sick kids! Those hours I’ve saved on grocery shopping actually have given me the time back in my days to try new recipes, be more present with my kids and start to take care of me!

So between the Instant Pot, my Sous Vide machine, and Instacart, I’m actually starting to enjoy cooking 😉

Soup Sunday

Soup Sunday is a great way to have a quick and easy meal and use up a lot of extra ingredients you have.

Some of our favorites so far that are consistently a hit are this Zuppa ToscanaMinestrone soup and literally the best chili recipe ever recipe!

The new question I’m always asking them is “is this recipe blog-worthy?” Their response was an animated shout that said yes it was (after I adjusted a single ingredient). 🙂

Instant Pot Chicken Noodle Soup

This hearty Chicken Noodle Soup recipe is packed full of flavor. One of my favorite aspects of making soups is that you can substitute or leave out any ingredients that are not favorites in your household.

Being that this is such a classic recipe, I tend to make it as is. Even my husband who can’t stand the taste of celery loves this recipe!

We love soup with freshly toasted bread with butter, or traditional pão de queijo, brazil cheese bread. These Brazilian cheese bread balls are the perfect addition to any meal that pairs great with a slice of bread 🙂



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Ingredients for this recipe

  • olive oil
  • carrots peeled and diced
  • celery diced
  • yellow onion chopped
  • fresh garlic minced
  • low-sodium chicken broth
  • fresh rosemary sprig
  • thyme
  • oregano
  • bay leaf
  • salt
  • pepper
  • chicken
  • wide egg noddles or any noodle you have on hand!
  • fresh lemon juice
  • fresh parsley chopped
  • white wine (optional for de-glazing the pot)

What you need for this recipe

How to make chicken noodle soup in the Instant Pot

Read these alternatives before starting

Heads up: Before we dive into the instructions there are two main parts of this recipe that you can adjust.

  1. Pre-cooked chicken- If you choose to use pre-cooked chicken, you will want to put it in with the rest of the ingredients during step 11 instead of the beginning.
  2. Use a fresh rosemary sprig or ground!– The rosemary gives it a wonderful flavor and is worth using! However, not if you only have dried! I didn’t happen to have a sprig of fresh rosemary hanging around when I made this recipe. So I substituted dried rosemary. If you have kids, I don’t suggest doing that. The dried while it gives the flavor that makes this soup amazing, leaves you with sharp pieces spread throughout the soup. As adults, these pieces were ok. For kids, it made it not worth it with all the picking of pieces out with their little fingers. 😉 So either use an entire sprig and throw it in whole or use ground rosemary!

Step 1: Chop onions and garlic

Hands down my favorite way to do this is by using this Ninja food processor! One base with a variety of attachments such as a blender, grader, etc. makes onion chopping, quick, easy, and almost tearless 😉

Step 2: Chop carrots and celery

Cut your carrots and celery into chunks, place in a bowl and set aside.

Step 3: Heat oil

Turning your Instant Pot to sauté, heat your oil.

You will know it is heated if you drop a clove of garlic in and the oil sizzles! (make sure to remove the clove after)

Step 4: Sauté

Once the oil is hot, add the onions, carrots, and celery and sauté for 2 minutes. I like to use a wooden spoon to stir as they cook and keep anything from sticking to the bottom of the pot.

Then, add in the garlic and saute for about another minute. Cook until onions are clear.

Step 5: Deglaze the bottom of Instant Pot: 

This is the most important part of using an Instant Pot and having a recipe turn out successful! You must deglaze the pot and make sure that there are no bits of food burned/stuck to the bottom of the pot. If there are, partway through the cooking time, the pot will give you a “burn” error. Trust me, it’s a lot harder to scrape off once your pot is full! Take the time now and clean it well.

Two ways to do this:

  1. Liquid: Pour a little liquid in the pot and using a flattened wooden spoon, scrape the bottom of the pan until clean.
  2. Wine: I keep an inexpensive bottle of white wine purely for this purpose! The alcohol in the wine makes it SO EASY to clean the bottom of a pan!

Step 6: Add-in

Now that your Instant Pot is clean, add-in: Add in the thyme, oregano, rosemary, bay leaf, chicken broth, salt, and pepper. Then if you are using raw chicking, add that in as well.

Step 7: Pressure cook

Turn the Instant Pot to “pressure cook” (or “manual” depending on your model). Adjust the time to 10 minutes.

Step 8: Natural release

After the 10 minutes cooking time is up, set a timer and allow the pressure to release naturally for 10 minutes. (This means do not turn the valve at all. The pressure will naturally release).

After your 10-minute timer goes off, then turn the valve from sealing to releasing and allow any remaining steam to do a quick release.

Step 9: Remove chicken

Remove the chicken and set aside on a cutting board. Press “cancel” on the Instant Pot.

Step 10: Press saute

While leaving the lid off the pot for this next step, press the sauté button so you are ready to add your next ingredient.

Step 11: Add noodles

Now, add the noodles and let them cook, uncovered, for about 5 minutes until tender. Don’t let them cook too long or they will turn soggy.

Step 12: Shred chicken

Meanwhile, while the noodles are cooking, cut or shred your chicken. My kids, for whatever child-like reason, will only eat it if I cut the chicken into cubes. Keep that in mind if you are cooking for little ones in your household 🙂

Step 13: Add in the final ingredients

Finally, once the noodles are cooked, stir in the lemon juice, parsley, and chicken.

Step 14: Serve warm!

Grab a ladle, serve warm and enjoy!

Instant Pot Chicken Noodle Soup

Chicken Noodle Soup made in an Instant Pot takes a classic soup recipe and makes it even easier. Requiring just a few minutes of prep work and simple ingredients, this classic soup recipe is easy to make at home and the Instant Pot makes it quick!
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Soup

Equipment

  • Pressure cooker
  • Ninja Food-Processor/Blender Kitchen System

Ingredients

  • 1 Tablespoon olive oil
  • 1 1/2 cups carrots peeled and diced
  • 1 1/2 cups celery diced
  • 1 cup yellow onion chopped
  • 3 cloves fresh garlic (3 tsp minced) minced
  • 8 cups low-sodium chicken broth
  • 1 sprig fresh rosemary
  • 2 teaspoons thyme
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds chicken
  • 3 cups wide egg noddles or any noodle you have on hand!
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup fresh parsley (or 4 tsp dried) chopped

Instructions

  • Chop onions and garlic: Throw your onion and garlic in the food processor and chop them up!
  • Chop carrots and celery: Cut them up into chunks and set aside.
  • Heat oil: Add in the oil to the Instant Pot and heat up.
  • Sauté: Once the oil is hot, add the onions, carrots, and celery and saute for 2 minutes. Add garlic and saute for about another minute. Cook until onions are clear.
  • Deglaze the bottom of Instant Pot: Using a flat spatula scrape the bottom of the pot so that no pieces of food are stuck to the bottom.
  • Add-in: Add in the thyme, oregano, rosemary, bay leaf, chicken broth, salt, and pepper. Then add in chicken.
  • Pressure cook: Turn the Instant Pot to Manual and cook for 10 minutes.
  • Natural-release: After cooking time is up, set a timer and allow the pressure to release for 10 minutes. Then turn the valve from sealing to releasing and allow any remaining steam to do a quick release.
  • Remove chicken: Remove the chicken and set aside on a cutting board. Press "cancel" on the Instant Pot.
  • Sauté: leaving the lid off the pot, press the sauté button.
  • Add noodles: add the noodles and let cook, uncovered, for about 5 minutes until tender.
  • Shred chicken: meanwhile, while noodles are cooking, cut or shred your chicken.
  • Add-in: once noodles are cooked, stir in the lemon juice, parsley, and chicken
  • Serve warm: ladle the soup into bowls and serve with fresh Brazilian cheese bread balls or homemade grilled cheese!
Tried this recipe?Mention @tidymo and let me know what you think!

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XO,
Morgan

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