Instant Pot Chicken Noodle Soup
This easy Instant Pot chicken noodle soup is loaded with tender chicken, vegetables, and noodles in a flavorful broth. Perfect fall comfort food!
There’s something about the first hint of fall that makes me want to pull out the soup pot. When the leaves start turning, the evenings get cooler, and there’s a little chill in the air, a warm bowl of homemade soup just feels right.
Truth be told, though, I’m a bit of a soup-a-holic, so I don’t need much of an excuse. I regularly make big batches of soup, divide them into containers, and tuck them into the freezer. That way I always have homemade soup ready when I want an easy lunch or supper.
And yes, I absolutely consider soup a meal! Serve a hearty bowl with homemade bread or focaccia and follow it up with something sweet, and nobody at my house is going hungry.
Homemade Chicken Noodle Soup for Someone I Love
This particular batch had a special destination. My granddaughter was coming home for the first time since starting college, and she wasn’t feeling well. I was driving over to spend some time taking care of her, so naturally I showed up with food.
I made this homemade chicken noodle soup, packed up some focaccia to serve alongside it, and brought homemade chocolate chip cookies for dessert.
Because sometimes that's just what a grandmother does.
And I'm happy to report that everyone loved the soup!
One of my favorite things about this recipe is how simple it is. I start the chicken in the Instant Pot, which gives me wonderfully tender chicken and a flavorful broth without standing over the stove for hours.
I also use one slightly unusual shortcut: the seasoning packet from a box of Uncle Ben's Long Grain & Wild Rice.I've used that seasoning in my chicken-and-rice soup for years, and I love the flavor it gives the broth. It works beautifully in chicken noodle soup, too.
You will find a full printable recipe card at the bottom of this post.
Easy Chicken Noodle Soup at a Glance
Method: Instant Pot
Main ingredient: Boneless, skinless chicken breast
Broth: Chicken broth
Pasta: Your favorite short pasta or noodles
Best for: Fall dinners, chilly days, meal prep, or taking to someone who needs a little TLC
Freezer friendly: Yes, with a few tips I'll share below
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a glance at what you're going to need. These are simple ingredients you might have on hand in your pantry or refrigerator.
- 1¼ pounds boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 medium onion, diced
- 2–3 carrots, peeled and sliced
- 2–3 stalks celery, sliced
- 1 seasoning packet from a box of Uncle Ben's Long Grain & Wild Rice
- Salt and black pepper, to taste
- Garlic powder, to taste
- 1½ cups dry pasta or noodles
- 1 can cream of chicken soup, optional
About the Wild Rice Seasoning Packet
I know this isn't a traditional chicken noodle soup ingredient, but it's a little trick I've been using for years. The seasoning packet that comes with Uncle Ben's Long Grain & Wild Rice adds so much flavor to chicken broth. Since I already loved it in my chicken-and-rice soup, I decided to use it in this noodle version, too.
It worked beautifully. And don't throw away the rice! You can cook it later as a side dish—or save the whole box of rice for the chicken-and-rice variation below.
How to Make Chicken Noodle Soup in the Instant Pot
1. Cook the chicken
Place the chicken breasts in the Instant Pot. Add the chicken broth, diced onion, seasoning packet, and your preferred additional seasonings.
Secure the lid and cook on high pressure until the chicken is completely cooked and tender enough to shred easily.
Use the pressure-cooking time appropriate for the size and thickness of your chicken breasts, making sure the chicken reaches 165°F internally.
Allow the pressure to release, then carefully remove the lid.
2. Shred the chicken
Remove the chicken breasts and shred or break them into bite-sized pieces.
Return the chicken to the broth.
3. Add the vegetables
Add the sliced carrots and celery.
I prefer adding these after pressure cooking the chicken. I've pressure cooked celery with chicken before, and let's just say it wasn't pretty! Adding it later keeps the vegetables from becoming overly soft or discolored.
4. Add the noodles
Turn the Instant Pot to the Sauté setting and bring the soup to a gentle simmer.
Add about 1½ cups dry pasta and cook until tender, stirring occasionally.
5. Finish the soup
Take a look at the consistency. If you like the broth just as it is, you're done! If you want a slightly thicker, richer soup, stir in a can of cream of chicken soup and heat through.
Taste and adjust the salt, pepper, or other seasonings as needed.
Don't Add Too Many Noodles!
Learn from me on this one. The pasta might not look like enough when you first pour it into all that broth. Resist the urge to keep adding! Pasta continues absorbing liquid as it sits.
I discovered this firsthand when I made this batch and drove it over to my granddaughter's house. By the time I arrived, those noodles had helped themselves to quite a bit of my beautiful broth!
The soup was still delicious—and everyone loved it—but if you're making it ahead of time or transporting it, err on the side of fewer noodles.
You can always add a little extra chicken broth before serving if the soup has thickened.
Serve and Enjoy!
This soup is delicious. That flavor packet adds just the right amount of seasoning and the noodles are perfect as they soak it up. The veggie cooked to the perfect consistency and those onions broke down and created the most delicious flavor ever! This is my go-to chicken soup recipe and I'm so happy to share it with you!
Variations
Chicken and Rice Soup
Believe it or not, this is actually the version I make most often. I made chicken noodle soup this time because it was specifically requested.
For chicken and rice soup, use the rice from the box of Uncle Ben's Long Grain & Wild Rice along with about 1 cup additional white rice. I also like to add a can of drained corn.
It's hearty, flavorful, and another wonderful cold-weather meal.
Creamy Chicken Noodle Soup
Add the optional can of cream of chicken soup at the end. It gives the broth a little more body and richness without turning this into a heavy cream soup.
Add More Vegetables
Feel free to add peas, corn, green beans, or other vegetables your family enjoys.
Change the Pasta
Use egg noodles, rotini, shells, bow ties, or another short pasta you have on hand. Just remember that larger, thicker pasta can absorb quite a bit of broth.
What to Serve with Chicken Noodle Soup
Some people don't consider soup a meal.
I have to assume those people have never eaten soup at my house.
I make my soups hearty and filling, and there's almost always something warm and delicious alongside them. Homemade sourdough, rolls, crackers, cornbread, or focaccia are all wonderful for soaking up that flavorful broth.
For this particular meal, I served the chicken noodle soup with homemade focaccia and chocolate chip cookies for dessert.
Trust me. Nobody was waiting around wondering when dinner was going to be served!
The Perfect Soup for Fall
This is the kind of recipe I start craving as summer begins to fade.
Picture a cool fall evening, leaves turning outside, and a pot of chicken soup simmering away in the kitchen. Add some warm homemade bread, and you've got one of those simple meals that makes the whole house feel cozy.
It's also wonderful during the busy fall months because most of the work happens in the Instant Pot. And if you're anything like me, you'll make enough soup to put some away for another day.
Storage
Store leftover chicken noodle soup in an airtight container in the refrigerator for 3–4 days.
The pasta will continue absorbing broth while it's refrigerated, so don't be surprised if your soup looks considerably thicker the next day. Simply add chicken broth when reheating until it reaches the consistency you like.
Frequently Asked Questions
Yes, but you'll need to adjust the pressure-cooking time to ensure the chicken is completely cooked. Chicken should reach an internal temperature of 165°F.
No. You can season the broth with your favorite poultry-friendly herbs and spices instead. But I really love the extra flavor the packet brings to this soup.
Not at all. I decide based on how the soup looks at the end. Sometimes I want that extra richness and sometimes the broth is perfect without it.
They don't need that much cooking time. Adding them after the chicken has pressure cooked gives you more control over their texture and keeps them from becoming overly soft.
Absolutely. Simmer the chicken in the seasoned broth until completely cooked and tender, shred it, return it to the pot, and proceed with the vegetables and noodles.
Absolutely, and I'm a big believer in keeping homemade soup in the freezer. For the very best results, however, freeze the chicken-and-broth portion before adding the noodles. Pasta can become quite soft after freezing, thawing, and reheating. Divide the soup base into freezer-safe containers and freeze. When you're ready for soup, thaw and heat it, then add freshly cooked noodles. If you've already added the noodles, don't panic. You can still freeze the soup. Just expect the pasta to be softer and plan on adding additional broth when reheating.
Thanks for Stopping By!
If you make this delicious soup and love it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
About the Cook
Janice is a Texas grandmother, longtime home cook, baker, and self-confessed soup-a-holic who believes a freezer stocked with homemade soup is a very good thing indeed. She loves making hearty, comforting recipes to share with family and friends—especially when someone she loves could use a homemade meal.
For her, a big bowl of soup served with homemade bread (and preferably dessert!) isn't a starter. It's supper.
Easy Instant Pot Chicken Noodle Soup
Tender shredded chicken, vegetables, and noodles come together in a flavorful broth for an easy Instant Pot chicken noodle soup that's perfect for chilly fall days.
Ingredients
- * 1¼ pounds boneless, skinless chicken breasts
- * 6 cups chicken broth
- * 1 medium onion, diced
- * 2–3 carrots, peeled and sliced
- * 2–3 celery stalks, sliced
- * 1 seasoning packet from Uncle Ben's Long Grain & Wild Rice
- * Salt and black pepper, to taste
- * Garlic powder, to taste
- * 1½ cups dry pasta or noodles
- * 1 (10.5-ounce) can cream of chicken soup, optional
Instructions
- Place chicken breasts in the Instant Pot with chicken broth, onion, wild rice seasoning packet, and desired seasonings.
- Secure the lid and pressure cook on High until the chicken is cooked through and tender enough to shred. Chicken should reach 165°F internally. (I cooked mine for 55 minutes.)
- Release pressure and carefully remove the lid. Remove chicken, shred into bite-sized pieces, and return it to the pot.
- Set the Instant Pot to Sauté. Add carrots and celery and bring the broth to a gentle simmer.
- Add pasta and cook, stirring occasionally, until pasta and vegetables are tender. (10 minutes or so should do the trick)
- If desired, stir in cream of chicken soup for a richer, slightly thicker broth.
- Taste and adjust seasonings. Add additional chicken broth if the soup becomes thicker than desired.
- Serve hot with bread, rolls, crackers, or homemade focaccia.
Notes
Don't be tempted to add too much pasta. The noodles will continue absorbing broth as the soup sits. If making the soup ahead, keep extra chicken broth handy to thin it before serving.
For chicken and rice soup, replace the noodles with the Long Grain & Wild Rice from the box plus about 1 cup white rice. Add a drained can of corn, if desired.
For freezing, the soup will have the best texture if you freeze the chicken and broth without the noodles and add freshly cooked pasta when reheating.
