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Instant Pot Chicken Noodle Soup

Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix–either way, this soup is comforting and delicious.

Tasty Team

Total Time

40 minutes

40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Total Time

40 minutes

40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Ingredients

for 8 servings

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 carrots, thinly sliced
  • 4 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups shredded rotisserie chicken (500 g)
  • 8 cups chicken stock (1.9 mL)
  • 8 oz egg noodle (225 g)
  • cracker, for serving (optional)

Nutrition Info

    Calories 1063
    Fat 66g
    Carbs 85g
    Fiber 2g
    Sugar 13g
    Protein 27g

Estimated values based on one serving size.

Preparation

  1. Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
  2. Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
  3. Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
  4. Ladle the soup into bowls and serve with crackers, if desired.
  5. Enjoy!

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