All the comfort of a long-simmered soup – with none of the babysitting.

This Instant Pot version delivers juicy chicken, slurpable noodles, and deeply flavorful broth in under an hour.

It’s everything you want when you’re under the weather, short on time, or pretending to be the kind of person who “just throws soup together.”

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 6 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts (~1 lb), halved
• 1 cup egg noodles
• Salt & pepper, to taste
• Juice of ½ lemon (optional)

Kitchen Tool Tips

Instant Pot or Pressure Cooker – speeds up cooking and infuses flavor fast.
Tongs & Shredder Forks – great for removing and shredding chicken easily.
Heat‑proof Ladle – for safely removing liquids and noodles post-cook.

Instructions

1. Sauté vegetables: Press ‘Sauté’ on IP. Add oil, onion, carrots, celery; soften 5 min. Add garlic and thyme, cook 1 min.
2. Add broth & chicken: Pour in broth, nestle chicken inside. Lock lid, set to high pressure for 8 minutes.
3. Quick release: After cook time, perform quick release. Open lid.
4. Shred chicken: Remove chicken, shred with forks. Return to pot.
5. Cook noodles: Stir in egg noodles, use ‘Sauté’ function for ~6 min until noodles are tender.
6. Finish: Stir in lemon juice (if using). Season with salt and pepper to taste.

Nutritional Info (4 servings)

• Calories: 270
• Fat: 5 g
• Carbs: 24 g
• Protein: 28 g
• Fiber: 3 g
• Sodium: 620 mg

How to Serve

Garnish with finely chopped parsley and extra lemon if desired. Serve with crusty bread or crackers.

Storage

• Fridge: Up to 4 days.
• Freezer: Freeze broth and chicken separately from noodles for best texture, up to 3 months.
• Reheating: Warm broth and chicken on stovetop, add freshly cooked or thawed noodles before serving.

FAQs

Can I use whole chicken instead of breasts?

Yes—cut into pieces, cook longer (10 min), then shred.

Can I use other pasta shapes?

Small shapes like shells or orzo work, but adjust cooking time.

What if the soup is too thin?

Simmer uncovered for a few minutes or stir in a cornstarch slurry.

Optional Add‑On

Ingredient Spotlight: Lemon brightens the broth beautifully; consider finishing each bowl with a fresh lemon wedge for extra zing.

Instant Pot Classic Chicken Noodle Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 6 cups low-sodium chicken broth

• 2 boneless skinless chicken breasts (~1 lb), halved

• 1 cup egg noodles

• Salt & pepper, to taste

• Juice of ½ lemon (optional)

Directions

• Sauté vegetables: Press ‘Sauté’ on IP. Add oil, onion, carrots, celery; soften 5 min. Add garlic and thyme, cook 1 min.
• Add broth & chicken: Pour in broth, nestle chicken inside. Lock lid, set to high pressure for 8 minutes.
• Quick release: After cook time, perform quick release. Open lid.
• Shred chicken: Remove chicken, shred with forks. Return to pot.
• Cook noodles: Stir in egg noodles, use ‘Sauté’ function for ~6 min until noodles are tender.
• Finish: Stir in lemon juice (if using). Season with salt and pepper to taste.

Equipment

• 
  Instant Pot Duo 6 Qt.Instant Pot Duo – 6 Qt.
• 
  Alpha Grillers Meat ShredderAlpha Grillers Meat Shredder
• 
  Soup LadleSoup Ladle

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