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.
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!
Instant Pot Chicken Noodle Soup
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!
Foods that boost your immune system
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!
Can I use frozen chicken?
Yes! One of the best benefits of cooking with an Instant Pot is the ability to cook with frozen meat. In fact, the main recipe below contains times if you are using frozen chicken. See the Notes section for time adjustments if you are cooking with fresh or thawed chicken.
Regardless of whether you are cooking with fresh or frozen chicken, a meat thermometer reading of 165° degrees Fahrenheit will let you know that the chicken is fully cooked.
What you need to make this immune boosting soup
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
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.
How to make Instant Pot Chicken Noodle Soup
sauté carrots, celery, onions 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. remove cooked chicken, transfer to a plate, and shred with two forks. Set aside. Add noodles to the soup in the pot, return lid, seal, SAUTE for 5 minutes. Quick release. Return chicken to the pot and stir.
- Start by sautéeing the mirepoix ingredients (carrots, celery, onions) and ginger in butter. Note: I use this dairy-free butter, but you can use regular butter instead.
- Deglaze the pot with chicken broth. Add frozen chicken to the pot. Pour in water. Sprinkle in chopped herbs and turmeric, stir.
- Place the lid on and seal. Press SOUP setting, and set time for 10 minutes. Allow for Natural Release once the cook time is done.
- Once all of the pressure has been released and the valve pin has gone down, press Cancel and carefully open the lid.
- Remove chicken and transfer to a large bowl or plate. Shred chicken with two forks and set aside.
- Add the noodles to the Instant Pot. Return the lid and seal. Press SAUTE and cook for 5 minutes. Use Quick Release once the countdown is done.
- Return the chicken to the Instant Pot. Stir ingredients together.
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
Healthy 30-Minute Instant Pot Moroccan Chicken- Instant Pot Lentil Soup (Vegan)
- Instant Pot Cashew Chicken
- Instant Pot Tuscan Chicken Pasta (Dairy-Free)
Instant Pot BBQ Ribs with Homemade BBQ Sauce
Instant Pot Cold-Fighting Chicken Noodle Soup
Equipment
Ingredients
- 1 tablespoon butter
- 1 cup yellow onion, peeled and chopped
- 1 cup carrots, peeled and chopped
- 1 cup chopped celery
- 1 teaspoon ginger, peeled and minced
- 4 cups chicken broth
- 1 pound chicken thighs
- 4 cups water
- 1 tablespoon chopped parsley
- 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 pasta (I use wide egg noodles)
Instructions
- Turn Instant Pot to SAUTE setting. Add butter. As butter starts to melt, add the onions, carrots, celery, and ginger. Saute for 3-4 minutes, until the onions are soft and translucent. Hit CANCEL to turn the Instant Pot off.
- Pour in chicken broth, and stir to deglaze the pot from any possible sticking onion pieces. Add frozen chicken to the pot. Pour in water.
- Sprinkle In chopped herbs and turmeric, stir.
- Place the lid on and seal. Press SOUP setting, and set time for 10 minutes.
- The Instant Pot will take a few minutes to come to pressure, and then start counting down. At the end of the countdown, allow natural release, which will take a few more minutes.
- Once all of the pressure has been released and the valve pin has gone down, carefully open the lid.
- Remove chicken and transfer to a large bowl. Shred chicken with two forks and set aside.
- Add the noodles to the Instant Pot. Return the lid and seal. Press SAUTE and cook for 5 minutes. Use Quick Release once the countdown is done.
- Return the chicken to the Instant Pot. Stir ingredients together.
Notes
PIN IT:
Cathleen says
I love a good chicken noodle soup!! But I have never tried making it in the Instant Pot. Bookmarked for later! :)
Kathryn says
I could really use alllll of the comfort right now, and this chicken noodle soup looks easy and delicious. Right up my alley!
Jessica says
So classic :) Fortunately, we raise a flock of backyard chickens so I can make this anytime!
Elaine says
The soup that is worth to be called the best chicken noodle soup 2020. Fantastic execution and great color - yum!
Marlynn Jayme Schotland says
Thanks so much Elaine!
Paula Montenegro says
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.