Instant Pot Chicken Noodle (Printable)

Comforting chicken noodle soup with fresh herbs, made quickly in the Instant Pot for a warm meal.

# Ingredient List:

→ Protein & Pasta

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 6 oz wide egg noodles

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced

→ Broth & Seasoning

07 - 8 cups low-sodium chicken broth
08 - 1 tsp salt, or to taste
09 - ½ tsp black pepper
10 - 1 bay leaf
11 - ½ tsp dried thyme
12 - ½ tsp dried rosemary
13 - ¼ cup fresh parsley, chopped, plus extra for garnish
14 - 2 tbsp olive oil
15 - Juice of ½ lemon, optional

# How to Make:

01 - Set the Instant Pot to Sauté mode and heat olive oil. Add diced onion, sliced carrots, and celery. Cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add chicken, low-sodium chicken broth, salt, black pepper, bay leaf, dried thyme, and dried rosemary. Stir thoroughly to incorporate all ingredients.
04 - Close and seal the Instant Pot lid. Cook on High Pressure for 10 minutes.
05 - Allow the pressure to release naturally for 5 minutes, then perform a quick release to remove any remaining pressure.
06 - Remove the chicken breasts or thighs and shred finely using two forks.
07 - Add wide egg noodles and return shredded chicken to the pot. Switch Instant Pot to Sauté mode and cook for 5 to 6 minutes until noodles are tender.
08 - Stir in chopped fresh parsley and lemon juice if using. Adjust seasoning with salt and pepper to taste.
09 - Ladle soup into bowls and garnish with additional fresh parsley as desired. Serve hot.

# Expert Tips:

01 -
  • Ready in 35 minutes start to finish, so a real weeknight dinner actually happens.
  • The herbs do almost all the heavy lifting, making it taste like you spent way more time than you actually did.
  • Naturally dairy-free and packed with protein, so it works for almost every dietary need at your table.
02 -
  • Don't add the noodles at the beginning—they'll turn to mush and absorb all the broth, leaving you with gluey soup instead of the soupy goodness you want.
  • If your chicken doesn't shred easily after cooking, it needed the full 10 minutes, so don't worry and just do your best—it'll still taste great.
  • The broth gets slightly thicker as the noodles cook and release their starch, so if you like it brothier, add another cup of broth before serving.
03 -
  • Don't skip the sauté step at the beginning—those few minutes build the flavor foundation that makes everything else taste better.
  • Always use fresh garlic and add it after the softer vegetables because it burns easily and tastes bitter if it does.

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