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.
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
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
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
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.
✅ Step-by-step instructions
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.
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
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.
Absolutely! In fact, I have made it several times using leftover rotisserie chicken. I keep the cooking times the same.
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
Allow the soup to cool completely. Then store leftovers in an airtight container in the refrigerator for up to 3 days.
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
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and a review in the comments further down. Thanks!
Instant Pot Cold Fighting Chicken Noodle Soup
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
Nutrition
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:
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.
Darlene Falconer says
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.
Tona says
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.
Marlynn Jayme Schotland says
So glad you enjoyed the soup recipe, Tona! It's one of my faves especially this time of year :)
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.
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!
Jessica says
So classic :) Fortunately, we raise a flock of backyard chickens so I can make this anytime!
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!
Cathleen says
I love a good chicken noodle soup!! But I have never tried making it in the Instant Pot. Bookmarked for later! :)