A quick and easy Instant Pot Soup recipe perfect for warming up on cold days or when you’re feeling under the weather, this Instant Pot Chicken Noodle Soup tastes worlds better than anything you can find in a can!

Instant Pot Chicken Noodle Soup Recipe

I make a fresh batch of soup every week to keep in our fridge for light lunches or to pair with sandwiches or sides when we want something heartier.

They are so inherently comforting, while being budget friendly and an easy way to get a few more veggies into the kids’ day.

This Instant Pot Chicken Noodle soup is a classic. Tender, egg noodles, perfectly cooked veggies (we used carrots, celery, onion and garlic – but you can add more) in a flavorful chicken broth with a generous amount of shredded chicken.

While you can use fresh chicken, I tend to just use a leftover chicken carcass from another meal. There’s often still a bit of meat left on the bones for incorporating into the soup and the bones help create a wonderfully flavored broth with plenty of nutritional benefits. So, with just the addition of a few veggies and noodles, you’re getting an entire second meal out of your chicken.

You can swap out the noodles that we use (broad egg noodles) for whichever noodles you’d prefer in your soup. I like them because they’re a bit hearty while cooking to a very soft, almost melt-in-your-mouth texture in this recipe, which provides a great texture contrast with the softened but still somewhat crunchy veggies.

Can you make this chicken noodle soup recipe in the crockpot? Yes, check out our Crockpot Rotisserie Chicken Soup recipe to see how to make chicken noodle soup in the crockpot – you can use the ingredients from this recipe or that recipe, just follow the instructions in that post.

Can this Instant Pot Chicken Noodle Soup be frozen? Personally, I would just freeze the broth without the veggies and noodles added to it as both will become somewhat mushy with freezing. To freeze the broth, allow it to cool completely then pour into your favorite airtight freezer containers, filling up to 3/4 of the way full. Freeze for up to 6 months. (This set of freezer containers is a crazy bargain.)

What to Serve with Instant Pot Chicken Noodle Soup:

• Pull-Apart Garlic Bread
• Roasted Veggies from Cooking Classy
• Ham and Cheese Sliders
• Homemade French Bread from I Heart Naptime
• Brussel Sprout Salad with Feta, Bacon and Pecans

Looking for more Instant Pot Recipes? Check out our full collection here!

Check out our quick video on how to make chicken noodle soup in your instant pot – and then don’t forget to scroll down to grab your free printable recipe card:

Instant Pot Chicken Noodle Soup Ingredients

For the Broth:

• Whole Chicken Carcass or Chicken bones
• Water
• Apple Cider Vinegar

For the Soup:

• Carrots, peeled and chopped
• Celery, peeled and chopped
• Onion, minced
• Garlic, sliced (optional)
• Egg Noodles
• Seasoning of Choice (if your chicken was seasoned, use the same type of seasoning)
• Any remaining meat from the chicken

Scroll down to the printable recipe card for full measurements.

Tip: you can use pre-made broth and skip the process of making your own from the chicken bones.

Kitchen Tools You May Find Helpful

• Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)
• Measuring Cups and Spoons
• Sharp Kitchen Knife
• Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.

How to Make Chicken Noodle Soup in the Instant Pot

Remove any meat from your chicken and refrigerate the meat until you need to use it later in the recipe.

Place the “picked” chicken carcass in your Instant Pot and cover completely with water without exceeding the max limit line. Add the apple cider vinegar (this will help extract the flavor and minerals from the chicken bones).

Secure the lid on your Instant Pot, select the “Soup/Stew” setting and set time to 45 minutes for a proper bone broth. You can reduce the time to just 20 minutes if you want a quick broth that won’t have as much flavor or nutrients.

At the end of the cooking time, natural release.

Carefully pour the broth through a sieve/strainer to remove the bones. Discard the bones.

If desired, you can saute the veggies in the Instant Pot in a bit of olive oil before proceeding with the recipe, but this isn’t an essential step.

Place the broth back into the Instant Pot and add the chopped veggies, noodles and seasoning.

Secure the lid and reduce cooking time to 5 minutes.

Natural release.

Makes approximately 10 cups of soup.

 

Pin this Easy Instant Pot Soup recipe for the next time you need a comforting bowl of chicken noodle soup:

Grab your free printable recipe card for our Instant Pot Chicken Noodle Soup recipe:

I hope your family loves this easy chicken noodle soup recipe as much as mine does!

For more easy Instant Pot recipes, check out our full Instant Pot recipe collection here:

For more scrumptious soups, check out our full collection of soup recipes here:

Or, for more delicious chicken recipes, check out our full chicken recipe collection here: