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    Urban Bliss Life » All Recipes » Soup Recipes » Instant Pot Chicken Noodle Soup

    Published: March 30, 2020 / Updated: December 7, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Instant Pot Chicken Noodle Soup

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    Instant Pot Chicken Noodle Soup
    full frame photo of instant pot chicken noodle soup
    Instant Pot Chicken Noodle Soup

    Instant Pot Chicken Noodle Soup is the ultimate soothing comfort food, made quickly in your pressure cooker! Immunity boosting turmeric and ginger make this a delicious feel-good (or feel better!) soup for kids and adults alike.

    This post was first published on March 30, 2020. It was republished on December 7, 2021 with an updated recipe and new helpful step-by-step instructions.

    bowl of Instant Pot Chicken Noodle Soup

    Chicken noodle soup is always one of the best comfort foods. It's a soup that has stood the test of time for good reason. Especially during this unusual cold and flu season, where the entire world is fighting a pandemic, healthy, immune boosting soups are more important than ever.

    And, thanks to the Instant Pot, you can make this cold and flu-fighting soup in less time without sacrificing any flavor!

    Jump to:
    • ❤️ Why you'll love this soup recipe
    • 🧄 Ingredient notes
    • Ingredients to make immunity-boosting soup
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • More Instant Pot recipes
    • Instant Pot Cold Fighting Chicken Noodle Soup
    • PIN IT:

    ❤️ Why you'll love this soup recipe

    two bowls of immune boosting chicken noodle soup made in an instant pot

    I've tweaked my chicken noodle soup recipe so many times over the years. But this version is my absolute favorite.

    This Instant Pot Chicken Noodle Soup is:

    • A delicious dish that has the heartiness of a pasta and soothing warm comfort of soup
    • Packed with healthy protein
    • full of healthy (and yummy!) antioxidants and anti-inflammatory ingredients
    • Big on flavor, thanks to the herbs and spices in this recipe
    • Easy to make, thanks to the Instant Pot!

    🧄 Ingredient notes

    ginger and turmeric

    This Instant Pot Chicken Noodle Soup is full of yummy ingredients that work hard to help boost your immune system.

    Ginger is one of my favorite aromatics to cook with. It doesn't just add a delicious zing to a dish. It is also a strong antioxidant with anti-inflammatory properties.

    Studies suggest that ginger can help kill cold viruses, ease fevers and chills, prevent nausea, and soothe an upset stomach. If I ever have a sore throat, I also use ginger in my Natural Cold & Sore Throat Soother.

    Turmeric is also a known potent anti-inflammatory and antioxident. In addition to boosting the immune system, turmeric also reportedly helps relieve arthritis pain and even aid in preventing heart disease.

    This flu-fighting soup is not only healthy and nutritious, but it tastes super delicious!

    Ingredients to make immunity-boosting soup

    two bowls of immune boosting soup instant pot

    To make this soup, you'll need:

    • frozen or fresh boneless, skinless chicken thighs
    • butter
    • onions
    • carrots
    • celery
    • ginger
    • ground turmeric
    • chicken broth
    • water
    • parsley
    • thyme
    • oregano
    • your choice of noodles
    bowl of Instant Pot Chicken Noodle Soup

    I like to use wide egg noodles in my chicken noodle soup. But you can use almost any pasta shape. Shapes that are a little wider tend to work best, though. Think egg noodles, bow ties/farfalle, fusilli, cavatappi, and orechiette.

    ✅ Step-by-step instructions

    sauté carrots, celery, onions
    ginger and turmeric
    ginger and turmeric
    deglaze pot with chicken broth, add frozen chicken, pour in water, sprinkle in chopped herbs and turmeric. Seal lid, cook on SOUP setting for 10 minutes. Natural release.

    Turn the Instant Pot to Sauté on Hi, and add the butter. Once the butter starts to melt, add the carrots, celery, onions, garlic, and ginger. Sauté for 2 to 3 minutes, until the onions and garlic are translucent, soft, and fragrant.

    Deglaze the pot by pouring in the chicken broth and use a wooden spoon to scrape the brown bits from the veggies off of the bottom of the pot.

    Instant Pot Chicken Noodle Soup
    Instant Pot Chicken Noodle Soup
    Ninja Foodi pressure cook HI 5 minutes

    Add the chicken and water to the pot. Sprinkle in 1 tablespoon of chopped parsley (reserving the rest for later), the chopped thyme and oregano, and turmeric. Add the noodles and stir make sure they are submerged in the liquid.

    Place the lid on and seal. Pressure Cook on HI for 4 minutes if you want your noodles al dente, and for 5 minutes if you prefer softer noodles. Allow the pressure to Natural Release for 10 minutes, then Quick Release any remaining pressure.

    Once all of the pressure has been released and the valve pin has gone down, press Cancel and carefully open the lid. Stir in the remaining parsley, lemon juice, then season with salt and pepper if needed, and serve.

    👩🏻‍🍳 Recipe FAQs

    closeup bowl of Instant Pot Chicken Noodle Soup
    Can I use frozen chicken in this Instant Pot recipe?

    Yes! One of the best benefits of cooking with an Instant Pot is the ability to cook with frozen meat. The cooking method is slightly different, however.

    To cook with frozen chicken, you should leave the noodles out of the first cook time. You will need to adjust the first cooking time to 10 minutes, then quick release and remove the chicken from the pot. Add the noodles, return the lid, then Pressure Cook on HIGH for 4 minutes. Natural release for 5 minutes, then quick release. Carefully open the lid, return the chicken to the pot, stir and serve.

    Regardless of whether you are cooking with fresh or frozen chicken, chicken is fully cooked when a meat thermometer shows an internal temperature of 165°F degrees.

    Can I use leftover rotisserie chicken in this recipe?

    Absolutely! In fact, I have made it several times using leftover rotisserie chicken. I keep the cooking times the same.

    What is the Soup setting on the Instant Pot?

    The Soup setting is pre-programmed to cook at High pressure for 30 minutes. I have found that it's better to use the Pressure Cook setting with more specific cook times

    How do I store leftovers?

    Allow the soup to cool completely. Then store leftovers in an airtight container in the refrigerator for up to 3 days.

    Can I freeze chicken noodle soup?

    Yes. Allow the soup to cool completely. Then you can freeze the soup in airtight freezer-safe containers for up to 2 months.

    The flavors are infused with the chicken and noodles so wonderfully, thanks to the pressure cooking method. It's so fast and so flavorful.

    We really love this instant pot chicken noodle soup. Especially during cold and flu season, and especially right now with the pandemic happening in the world. This soup helps me feel like I'm feeding my family a healthy, immune boosting chicken soup for more than just the soul!

    More Instant Pot recipes

    • Instant Pot Italian Wedding Soup
    • Instant Pot Irish Lamb Stew
    • Instant Pot Potato Corn Chowder
    • Pressure Cooker Vegan African Peanut Stew Recipe (Instant Pot,Ninja Foodi, Slow Cooker)

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and a review in the comments further down. Thanks!

    closeup bowl of Instant Pot Chicken Noodle Soup

    Instant Pot Cold Fighting Chicken Noodle Soup

    5 from 8 votes
    Prep Time: 15 mins
    Cook Time: 5 mins
    Time to come to pressure: 10 mins
    Recipe by Marlynn Schotland
    This chicken noodle soup is super-charged with ginger and turmeric. The flavors develop quickly in the Instant Pot!
    Servings: 4 people
    Calories: 434kcal
    PRINT PIN RATE

    Equipment

    • Instant Pot, Ninja Foodi, or other electric pressure cooker

    Ingredients

    • 1 tablespoon unsalted butter
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 1 cup chopped yellow onion
    • 1 teaspoon minced ginger
    • 3 garlic cloves, minced
    • 4 cups chicken broth
    • 1 pound boneless skinless chicken thighs, cut into small 1-inch pieces
    • 4 cups water
    • 2 tablespoons chopped parsley, divided
    • 2 teaspoons chopped fresh thyme leaves (or ½ teaspoon dried thyme)
    • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped oregano leaves)
    • 1 teaspoon ground turmeric
    • 8 ounces uncooked wide egg noodles
    • ½ teaspoon kosher salt (as needed)
    • ¼ teaspoon ground black pepper (as needed)
    • 1 tablespoon fresh lemon juice

    Instructions

    • Turn Instant Pot to SAUTE setting. Add butter. As butter starts to melt, add the carrots, celery, onions, ginger, and garlic. Sauté for 3-4 minutes, until the onions are soft and translucent. Hit CANCEL to turn the Instant Pot off.
    • Pour in chicken broth, and use a wooden spoon to deglaze the pot from any possible sticking pieces or brown bits at the bottom of the pot.
    • Add chicken and water to the pot. Sprinkle in 1 tablespoon of the chopped parsley (reserving the remaining tablespoon for later), then add the other chopped herbs, and turmeric. Add the noodles and make sure they are submerged in the liquid.
    • Place the lid on and seal. PRESSURE COOK on HIGH for 4 minutes if you prefer your noodles al dente, or 5 minutes for softer noodles.
    • The Instant Pot will take a few minutes to come to pressure, and then start counting down. At the end of the countdown, when pressure cooking is complete, allow for Natural Release for 10 minutes, then Quick Release to release any remaining pressure.
    • Once all of the pressure has been released and the valve pin has gone down, carefully open the lid.
    • Season with salt and pepper if needed. Sprinkle in the remaining fresh parsley and the lemon juice. Stir, and serve.

    Notes

    Whether using fresh or frozen, use a meat thermometer to check the chicken's internal temperature. The chicken should be at 165° F degrees when fully cooked.
    STORAGE TIPS: Allow the soup to cool completely. Then store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in airtight freezer-safe containers for up to 2 months.
    USING FROZEN CHICKEN? To cook with frozen chicken, you will need to make this in two cook times. Follow the instructions above for but leave the noodles out of the first cook time. You will also need to adjust the first cooking time to 10 minutes, then quick release and remove the chicken from the pot. Add the noodles, return the lid, then Pressure Cook on HIGH for 4 minutes. Natural release for 5 minutes, then quick release. Carefully open the lid, return the chicken to the pot, stir and serve. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 434kcal | Carbohydrates: 51g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1333mg | Potassium: 739mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5840IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 3mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    Instant Pot Chicken Noodle Soup

    This post was first published on March 30, 2020. It was republished on December 7, 2021 with an updated recipe and new helpful step-by-step instructions.

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      Reader Interactions

      Comments

      1. Darlene Falconer says

        January 12, 2022 at 2:57 pm

        This was delicious. I only had 1 cup of chicken broth left so I used Better than Boullion, and used 2 tsp of that with the additional 3c of water. Everything else was per the recipe.

        Reply
      2. Tona says

        December 06, 2021 at 5:22 pm

        5 stars
        Beautiful color, lovely flavor, I did add salt and pepper for our liking. I will definitely add this to my healthy soup box!! Thanks for sharing.

        Reply
        • Marlynn Jayme Schotland says

          December 06, 2021 at 6:12 pm

          5 stars
          So glad you enjoyed the soup recipe, Tona! It's one of my faves especially this time of year :)

      3. Paula Montenegro says

        March 30, 2020 at 5:36 pm

        5 stars
        If there's something I have in the freezer is chicken! This is the perfect recipe, so comforting and freezable. We all need some chicken soup these days. Thanks for sharing.

        Reply
      4. Elaine says

        March 30, 2020 at 4:58 pm

        5 stars
        The soup that is worth to be called the best chicken noodle soup 2020. Fantastic execution and great color - yum!

        Reply
        • Marlynn Jayme Schotland says

          April 02, 2020 at 12:08 pm

          Thanks so much Elaine!

      5. Jessica says

        March 30, 2020 at 4:41 pm

        5 stars
        So classic :) Fortunately, we raise a flock of backyard chickens so I can make this anytime!

        Reply
      6. Kathryn says

        March 30, 2020 at 4:31 pm

        I could really use alllll of the comfort right now, and this chicken noodle soup looks easy and delicious. Right up my alley!

        Reply
      7. Cathleen says

        March 30, 2020 at 4:24 pm

        5 stars
        I love a good chicken noodle soup!! But I have never tried making it in the Instant Pot. Bookmarked for later! :)

        Reply

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      Hey Hey! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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