This Instant Pot chicken noodle soup version of the timeless classic has full-bodied flavors and is ridiculously comforting. 
They say that there are healing properties in chicken noodle soup. I wouldn't dare say that is not true. However, I think the real healing is in the broth! Using a whole chicken to make this Instant Pot chicken noodle soup, along with the blend of aromatics, is what sets this apart from most. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don't expect it to be special. Might as well buy a can of Campbells.
The Process
Add whole chicken to pot, breast side up. Then add aromatics and seasonings - onion, thyme, garlic, bay leaf, salt, and pepper.
Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.
Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time.
Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.
Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.
Meanwhile, remove all meat from chicken. Discard skin and bones.
Once cook time is complete, you'll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.
Return meat to pot and give a good mix. Serve hot!
And this is the AMAZING Result…
EXPERT TIPS:
- The rule for cooking pasta in the Instant Pot is this… Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you’d do 8 divided by 2 (which is 4) minus 2 — a total of 2 minutes with quick-pressure release. If you plan to substitute a different kind of pasta for this dish, adjust the cook time accordingly.
- We prefer larger pieces of chicken in our soup. However, if you prefer finely shredded chicken, you can use a hand mixer! After discarding skin and bones and pulling chicken apart a bit, place the chicken into a deep mixing bowl. Press the beaters of the hand mixer into the chicken and turn on to low speed. Let the mixers work until the chicken is shredded to your liking.
FAQs
Can I use boneless, skinless chicken breasts instead of a whole chicken? When you use a whole chicken, you are creating delicious broth for the soup. If you sub chicken breasts, you will need to use pre-made, or store-bought, broth. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don’t expect it to be special. In my opinion, you may as well buy a can of Campbells.
Can I make this gluten-free? Yes. However, keep in mind that gluten-free pasta tends to absorb broth as it sits. I recommend serving gluten-free chicken noodle soup promptly. For tips on how to adjust cook time for gluten-free pasta, see the "rule of cooking pasta" above in the "Expert Tips".
★ Did you make this Instant Pot Chicken Noodle Soup? Please give it a star rating below! ★
Instant Pot Chicken Noodle Soup
Ingredients
- 5 lb. whole chicken
- 1 large onion roughly chopped
- 6 thyme sprigs
- 1 Tbsp. garlic minced
- 1 bay leaf
- 4 tsp. sea salt
- ½ tsp. black pepper
- 1 cup yellow onions diced
- ½ cup celery diced
- 1 cup carrots diced
- 1 Tbsp. lemon juice
- 12 oz. egg noodles
Instructions
- Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper. Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.
- Meanwhile... chop all your other veggies.
- Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.
- Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time. Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.
- Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.
- Meanwhile... remove all meat from chicken and shred into bite-size pieces. Discard skin and bones.
- Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.
- Return meat to pot and give a good mix. Serve hot!
Notes
Expert Tips
- This recipe uses only 12 oz of egg noodles. Our local store carries this brand of egg noodles
, which come in a 12 oz package. Many packages are 16 oz. If a 12 oz package is not available at your store, you may use a food scale to measure 12 oz of pasta. - The rule for cooking pasta in the Instant Pot is this… Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you’d do 8 divided by 2 (which is 4) minus 2 — a total of 2 minutes with quick-pressure release. If you plan to substitute a different kind of pasta for this dish, adjust the cook time accordingly.
- We prefer larger pieces of chicken in our soup. However, if you prefer finely shredded chicken, you can use a hand mixer! After discarding skin and bones and pulling chicken apart a bit, place the chicken into a deep mixing bowl. Press the beaters of the hand mixer into the chicken and turn on to low speed. Let the mixers work until the chicken is shredded to your liking.
, which come in a 12 oz package. Many packages are 16 oz. If a 12 oz package is not available at your store, you may use a 
to measure 12 oz of pasta.FAQs
Can I use boneless, skinless chicken breasts instead of a whole chicken? When you use a whole chicken, you are creating delicious broth for the soup. If you sub chicken breasts, you will need to use pre-made, or store-bought, broth. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don’t expect it to be special. In my opinion, you may as well buy a can of Campbells. Can I make this gluten-free? Yes. However, keep in mind that gluten-free pasta tends to absorb broth as it sits. I recommend serving gluten-free chicken noodle soup promptly. For tips on how to adjust cook time for gluten-free pasta, see the "rule of cooking pasta" above in the "Expert Tips".Nutrition
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Sourav
I never forget you man... really osm...
Z
Gave this recipe a try and it was a success! My 19 month daughter devoured it, which is always a plus!
Jessica
I’m relatively new to the Instant Pot and I’ve never had a chicken noodle recipe I really liked. But this was soooo good!!! Definitely a keeper for me. (I used Italian seasoning instead of thyme and the bay leaf for personal preference, but other than that, I followed this exactly and was so happy with the result!) Thank you!
Lori
This is the best chicken noodle soup recipe. I’ve made it several times. Cooking the whole chicken and using the broth makes a big difference in taste. Our whole family loves it.
Laura
I followed the recipe to a T and it was absolutely fabulous! I have never made soup from scratch before, and now I won’t do it any other way...Thank you!
Molly
This is THE BEST chicken noodle soup! It has so much flavor. One tip: if you have a steamer basket for your Instant Pot, put the chicken and aromatics in there to cook. When the chicken is cooked, just pull the basket out and leave the broth behind. So easy.
Diane
Delicious, the whole family loved it. They had it again for lunch. Requested btb3 year old granddaughter. Thank you
Caren S Begun
A delicious and easy to make soup. Your recipe was easy to follow. AND GREAT TIP regarding the quick release. I was surprised that there just wasn't enough liquid for all the chicken and past, and it was a bit salty. Next time, I am going to add more water and less salt.
Gary White
Hey Caren! Is it possible that you used a larger bag of noodles than the recipe calls for? A lot of bags are 16oz but the recipe calls for a 12oz bag. I've never had an issue with the ratio. But either way... thanks for trying the recipe and your feedback! I'll test it again to see how I might be able to improve it.
Kim
This recipe is amazing! Thank you.
Julie Vega
Does this recipe fit in a 6 quart IP?
Gary White
Yes, we make this in a 6 quart IP.
Zoe
Sort of an insult saying us cooks might as well go buy a can of Campbell's. I get a whole chicken would be best. BUT, You can still add a few seasonings, maybe even a brine. You can also buy bone-in pieces or bone-less if you prefer. Need a little extra flavor? Add some real butter.
Wendy
Perfection. I thought I would only love Grandma B's Chicken and rice forever, but now I love this, too. Thank you so much.
Jackie
I just wanted to let you know that I have made your recipe several times and it is wonderful! Thanks for sharing such a tasty soup.