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Is there anything more comforting than a bowl of chicken noodle soup? We’ll answer for you: NO! This Instant Pot recipe makes light work of this homestyle classic. This is definitely one of those set it and forget it recipes that you’re going to keep in your back pocket. Using the sauté feature, you can easily develop flavors by cooking the mirepoix (that’s onions, carrots, and celery) before adding the remaining ingredients.
More of a dark meat person?
Thighs or drumsticks would be DELICIOUS in this soup. Since dark meat typically takes a bit longer to cook, we recommend upping the pressure cook time from 7 minutes to 10 minutes to ensure your chicken is cooked through and easily shreddable.
Making this ahead of time?
Don’t add noodles! We know, it’s an annoying extra step to boil noodles separately. The thing is, if the noodles sit in the soup, they’ll get bloated. And mushy. And slimy. We want nice, al dente noodles in our soup! So, boil and drain them on their own. When you’re ready to serve, put some cooked noodles in the bottom of your bowl and ladle the hot soup on top.
Freezing your soup?
Smart decision! This soup reheats beautifully—but again, you’ll want to leave out the noodles. Just boil the exact amount you want to eat fresh while you defrost your soup.
Wanna add more veggies?
Do it! Heartier veggies like peppers and parsnips can be snuck in with your mirepoix, or stir in some leafy greens like spinach or Swiss chard when everything else is done cooking and the soup is still piping hot. Your body will thank you.
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
2 bay leaves (optional)
2 lb. boneless skinless chicken breasts (about 4)
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
4 c. cold water
8 oz. egg noodles
Pinch crushed red pepper flakes (optional)
Juice of 1/4 lemon (optional)
2 tbsp. freshly chopped parsley, for garnish
- Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
- When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
- Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.
