Instant Pot Chicken Noodle Soup

There's something about the sound of the Instant Pot's seal clicking into place that signals relief on a weeknight. I discovered this chicken noodle soup during one of those rushed evenings when the thermometer had dropped and everyone was asking what was for dinner. Thirty-five minutes later, we had something that tasted like it had been simmering for hours, filling the kitchen with the smell of herbs and golden broth.

I made this for my neighbor when she was under the weather, and watching her brighten at the first spoonful reminded me that the simplest meals sometimes mean the most. The noodles were perfectly tender, and she said the fresh parsley at the end made it taste like spring even though it was the middle of winter.

Ingredients

• Chicken breasts or thighs: Either works, though thighs stay moister under pressure. Buy them boneless and skinless to save time.
• Wide egg noodles: These hold up better than thin noodles and catch more broth with each bite.
• Carrots and celery: The foundation of everything; cut them consistently so they soften at the same rate.
• Yellow onion: Dicing it small means it almost disappears into the broth, building flavor without chunks.
• Garlic: Minced fresh garlic changes everything; the dried stuff just doesn't compare here.
• Low-sodium chicken broth: This matters because you're controlling the salt, and good broth makes good soup.
• Dried thyme and rosemary: These two herbs are the quiet heroes; they anchor the whole flavor.
• Fresh parsley: Save most of this for the end, when its bright flavor stays alive on your tongue.
• Olive oil: You'll need enough to coat the pot bottom during sautéing; don't skip this step.
• Lemon juice: Optional but honestly worth squeezing; it wakes up every other flavor in the bowl.

Instructions

Sauté your base:

Heat the Instant Pot on Sauté mode and add olive oil until it shimmers. Toss in the onion, carrots, and celery, stirring often for 3 to 4 minutes until they soften slightly and smell sweet.

Build the aromatics:

Add the minced garlic and stir constantly for about a minute so it becomes fragrant without browning too much.

Add everything together:

Pour in the chicken broth, then add the whole chicken pieces, salt, pepper, bay leaf, thyme, and rosemary. Stir everything so nothing sticks to the bottom of the pot.

Pressure cook:

Seal the lid, make sure the valve is set to sealing, and cook on High Pressure for 10 minutes. The chicken will be tender and cooked through.

Release pressure safely:

Let the pressure release naturally for 5 minutes, then switch the valve to venting for a quick release. This prevents the pot from splattering when you open it.

Shred the chicken:

Remove the chicken to a cutting board and use two forks to pull it apart into bite-sized pieces. It should shred easily if it's cooked properly.

Cook the noodles:

Return the chicken to the pot and add the raw egg noodles. Switch back to Sauté and cook for 5 to 6 minutes, stirring occasionally, until the noodles are tender but not mushy.

Finish with fresh flavor:

Stir in the fresh parsley and a squeeze of lemon juice if you have it. Taste the soup and adjust salt and pepper to your preference.

Serve and enjoy:

Ladle the soup into bowls and top with extra fresh parsley. Serve hot, maybe with crusty bread alongside.

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The first time I served this soup at a small dinner party, someone asked if I'd been making it for years. I hadn't, but there's something about the balance of herbs and the richness of broth that makes people feel tended to when they eat it.

Why Herbs Change Everything

Fresh parsley at the end is non-negotiable because it adds brightness that canned or overly-cooked herbs never quite achieve. Dried thyme and rosemary during cooking create depth, but they're not the same as what a fresh handful brings to the bowl. The combination of both—cooked herbs for foundation and fresh herbs for life—is what elevates this from basic to something people remember.

Timing and Pressure Cooking

The Instant Pot is forgiving with chicken because pressure cooking keeps it moist even if you cook it slightly longer. The 10-minute High Pressure cook time is reliable and doesn't require you to watch the clock obsessively. The real timing win happens when you add noodles last; they cook quickly in hot broth without getting waterlogged, staying just tender enough to hold their shape.

Make It Your Own

This recipe is a template that invites small changes based on what you love. You can add spinach in the last minute, swap in chicken thighs for richer flavor, or use gluten-free noodles without changing anything else about the method. Some nights I add a parmesan rind while it cooks under pressure, and other times I keep it simple and let the herbs speak.

• Leftover soup thickens as noodles absorb broth, so add water or more broth when reheating to bring it back to the right consistency.
• If you're short on time, buy pre-cut vegetables from the grocery store; the Instant Pot will cook them perfectly regardless.
• Fresh lemon juice is worth the squeeze because it makes every other flavor pop, so don't skip it if you can help it.

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This soup has become the meal I make when I want to take care of someone, including myself. It's proof that something fast can still feel like love.

Recipe Q&A

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs offer richer flavor and remain tender, making them an excellent alternative in this dish.

→ What noodles work best in this dish?

Wide egg noodles provide the ideal texture and absorb the broth well, but gluten-free noodles can be substituted.

→ How do the herbs enhance the soup?

Fresh parsley adds brightness, while thyme, rosemary, and bay leaf contribute earthiness and depth to the overall flavor.

→ Is sautéing the vegetables necessary?

Sautéing softens the onion, carrots, and celery, releasing their natural sweetness and enriching the broth’s flavor.

→ Can I prepare this in advance?

This dish can be stored refrigerated for up to 3 days; add extra broth when reheating to refresh the noodles.