Save The steam hitting my face when I open the Instant Pot valve reminds me exactly why this soup became my winter obsession. Last February, during that terrible week when everyone in my house was sick, I made this three times in five days. Something about the way the noodles soak up that broth, how the chicken shreds into perfectly tender strands, it feels like medicine before you even take a sip. My middle kid actually asked for seconds, which has happened approximately four times in her entire life.
I brought a batch to my neighbor after she had surgery, and she texted me the next morning asking for the recipe. Turns out she ate it for breakfast, lunch, and dinner. Her husband said it reminded him of his grandmother's cooking, which is basically the highest compliment a soup can receive. I started making double batches just to keep some in the freezer for those nights when cooking feels impossible.
Ingredients
- Chicken breasts or thighs: Thighs stay more tender during pressure cooking, but breasts work perfectly too
- Olive oil: Creates that foundational flavor when sautéing the vegetables first
- Onion, carrots, celery: The classic mirepoix base that gives this soup its depth
- Garlic: Add it after the vegetables start softening to prevent burning
- Chicken broth: Low sodium lets you control the seasoning perfectly
- Dried thyme and parsley: These herbs become aromatic during pressure cooking
- Bay leaf: The secret ingredient that adds layers to the broth
- Egg noodles: They hold their shape better than other pasta in soup
- Fresh parsley garnish: Adds a bright pop of color and fresh flavor
Instructions
- Sauté the vegetables:
- Set the Instant Pot to Sauté mode and heat the olive oil. Cook onion, carrots, and celery for 3 to 4 minutes until they start to soften and the onion turns translucent.
- Add the garlic:
- Stir in the minced garlic and cook for 30 seconds until fragrant, watching carefully so it does not burn.
- Layer the chicken:
- Place the chicken on top of the vegetables without stirring. This keeps it elevated so it cooks evenly in the broth.
- Add the broth and seasonings:
- Pour in the chicken broth, then add thyme, parsley, bay leaf, black pepper, and salt. Stir gently to distribute the seasonings.
- Pressure cook:
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
- Release the pressure:
- Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Shred the chicken:
- Remove the chicken to a plate and shred it using two forks. The meat should be tender enough to fall apart easily.
- Cook the noodles:
- Set the Instant Pot to Sauté mode again, add the egg noodles, and simmer for 5 to 6 minutes until tender.
- Combine and serve:
- Return the shredded chicken to the pot, stir to combine, and adjust seasoning. Discard the bay leaf before ladling into bowls.
Save 
Save Last month I forgot to add the noodles until everyone was already seated at the table. The looks on their faces were absolutely tragic. Now I always add the noodles first and call everyone to the kitchen only when I have tested one myself. Lesson learned the hard way.
Making It Your Own
Rotisserie chicken works beautifully here if you need to save even more time. Just shred it and add it during the last few minutes with the noodles. I have also swapped in wild rice instead of noodles when I wanted something different, and it turned out surprisingly well.
Storage And Reheating
This soup keeps beautifully in the refrigerator for up to four days. The noodles will continue absorbing liquid, so add a splash of extra broth when reheating. Freeze without noodles for the best results, then cook fresh noodles when you are ready to serve.
Serving Suggestions
Crusty bread is absolutely essential here, trust me. A simple green salad with vinaigrette cuts through the richness beautifully. For a complete comfort meal, serve with grilled cheese sandwiches made with sharp cheddar.
- Lemon wedges on the side brighten each bowl perfectly
- Cracked pepper right before serving adds a nice bite
- Extra fresh parsley makes it look like you tried harder than you did
Save 
Save There is something deeply satisfying about hearing that first spoonful being slurped, followed by complete silence at the table. That is when you know you made something good.
Recipe FAQ
- → How long does it take to make chicken noodle soup in the Instant Pot?
The total time is approximately 30 minutes, including 10 minutes for prep, 10 minutes of pressure cooking, and about 10 additional minutes for natural release and cooking the noodles.
- → Can I use rotisserie chicken instead of raw chicken?
Yes, using rotisserie chicken works wonderfully. Add shredded rotisserie chicken during the final simmer with the noodles, and reduce the pressure cooking time to 5 minutes to flavor the broth.
- → How do I prevent the noodles from becoming mushy?
Cook the noodles separately during the final sauté step for just 5-6 minutes until al dente. Avoid pressure cooking the noodles with the chicken, as they will become too soft.
- → Can I freeze this soup?
For best results, freeze the soup without noodles. Cook fresh noodles when reheating. If freezing with noodles, undercook them slightly as they will continue cooking when reheated.
- → What vegetables can I add or substitute?
Feel free to add diced potatoes, parsnips, or frozen peas. For a classic mirepoix base, the combination of onion, carrot, and celery works perfectly, but other vegetables like green beans or corn can also be included.
- → How can I make this gluten-free?
Simply substitute gluten-free noodles or pasta for the egg noodles. Ensure all other ingredients, particularly the broth and seasonings, are certified gluten-free.