Is it cold outside or maybe your battling a cold? Nothing helps warm your soul more then a big bowl of my homemade Instant Pot Chicken Soup. This chicken soup recipe is ready in just over an hours time.
My family loves chicken noodle soup. Until I received an Instant Pot I always made it on the stove top and some times would even make it in the slow cooker. It simmered on my stove top for hours on end. My home smelled amazing. But let’s face it–no one has time for that slow simmering all day soup recipe. I’ve adapted my homemade chicken noodle soup recipe to the Instant Pot, and it tastes just as good as the stove top version (actually better in my humble opinion).
Table of contents
Ingredients
- Chicken
- Carrots
- Onion
- Celery
- Salt & Pepper
- Fresh Parsley
Instant Pot Chicken Soup Directions
In a 6 quart Instant Pot place the peeled and chopped carrots, celery, and onions in the pot. Then add the chicken pieces on top. Sprinkle with salt and pepper and pour the water on top. Make sure you do not over fill your Instant Pot.
Set the Instant Pot on “soup” mode and cook for 35 minutes. Once the Instant Pot is done cooking let it naturally release pressure for 30 minutes.
While the soup naturally releases pressure cook the fine egg noodles on the stove top per packaging instructions. Set to the side until soup is ready.
Carefully release the remaining pressure and open the lid. Place a strainer set in a large bowl on the side. Using a large slotted spoon begin scooping out the chicken pieces one at a time.
Then carefully pull the chicken off the bone. Repeat until all the chicken has been removed from the soup.
Place all the shredded chicken back in the pot of soup. Stir in the parsley, ladle soup and noodles into bowls and enjoy.
Stovetop Chicken Soup Directions
If you don’t own an Instant Pot, don’t fret. You can still make this delicious chicken soup on the stovetop.
- Place all the ingredients (except the parsley) into a large 5 quart pot. Place a lid on the pot. Bring to a boil then reduce to a simmer for 1 hour. Occasionally stir the chicken and vegetables.
- Once the chicken is fork tender and vegetables are soft. Carefully strain the chicken from the soup.
- Pick the meat off the bones. Place all the shredded chicken back in the pot of soup. Stir in the parsley, ladle soup and noodles into bowls and enjoy.
Instant Pot Chicken Soup FAQs
This soup feeds a lot, 8 people to be exact. This is perfect for my family of four and allows us to enjoy leftovers the next few days for lunch.
The soup setting heats to 230 degrees. This is so the soup does not burn. It is also not as hot on the bottom because it knows that the soup will be simmering without being stirred.
Yes, chicken soup freezes well. In fact, I typically always have a container in the freezer to reheat as a quick lunch or in a jam if I happen to be sick and can’t muster up the energy to cook this chicken soup recipe. Just note, do not freeze the noodles with the broth. If you freeze the noodles in with the broth the noodles will absorb all the liquid leaving you with very little broth.
Tips & Tricks
- 8-piece Chicken – I’ve found over the years it is so much easier to fish out smaller pieces of chicken then attempt to remove a whole chicken, then remove all the meat from the carcass.
- Removing the chicken – I like to run my slotted through the spoon a few extra times to ensure I got all the bones and chicken fat out of the soup. You’ll also want to keep as many vegetables in your soup as possible. *I like to set the pulled chicken in a separate bowl and then stir in all the chicken at once.
- Noodles – I learned from my mother in-law that you never cook the noodles in your soup. She taught me to cook them on the side so you have more delicious broth to slurp up. That’s why you’ll see in my recipe that I cook the noodles on the side.
- Homemade Stock – No need for boxed stock here because you will be making your own stock by boiling down the chicken and cooking the vegetables. The vegetables will be fork tender and perfect for soup.
- Gluten Free / Dairy Free – Technically–this soup is gluten free if you don’t cook the noodles in with your soup base (which I advise against doing). You an use any gluten free noodle you would like for this recipe.
- Cooked Noodles in Instant Pot – I haven’t tested it, but you could cook the noodles in with your soup. Just set your Instant Pot for 1 minute on manual and release the pressure as soon as it’s done. However, just know that you will loose quite a bit of broth.
Soup Recipes
If you love soup like me, and looking for more soup. Here are a few of my favorite soup recipes.
Love the Instant Pot? Here are a few more Instant Pot recipe I love!
So if your not feeling well or just want a big bowl of comfort to warm your soul. AND you own an Instant Pot make sure you try my easy recipe for Instant Pot Chicken Noodle Soup.
If you make this pressure cooker chicken noodle soup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Instant Pot Chicken Soup
Equipment
- Instant Pot
Ingredients
- 10 carrots peeled and chopped
- 6 celery stalks chopped
- 1 onion chopped
- 1 4.5 lb. whole chicken cut into 8 pieces
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups water
- 1 lb. fine egg noodles
- ¼ cup parsley
Instructions
- In a 6 quart Instant Pot place the peeled and chopped carrots, celery, and onions in the pot. Then add the chicken pieces on top. Sprinkle with salt and pepper and pour the water on top. Make sure you do not over fill your Instant Pot.
- Set the Instant Pot on “soup” mode and cook for 35 minutes. Once the Instant Pot is done cooking let it naturally release pressure for 30 minutes.
- While the soup naturally releases pressure cook the fine egg noodles on the stove top per packaging instructions. Set to the side until soup is ready.
- Carefully release the remaining pressure and open the lid. Place a strainer set in a large bowl on the side. Using a large slotted spoon begin scooping out the chicken pieces one at a time. Then carefully pull the chicken off the bone. Repeat until all the chicken has been removed from the soup.
- Place all the shredded chicken back in the pot of soup. Stir in the parsley, ladle soup and noodles into bowls and enjoy.
Notes
- 8-piece Chicken – I’ve found over the years it is so much easier to fish out smaller pieces of chicken then attempt to remove a whole chicken, then remove all the meat from the carcass.
- Removing the chicken – I like to run my slotted through the spoon a few extra times to ensure I got all the bones and chicken fat out of the soup. You’ll also want to keep as many vegetables in your soup as possible. *I like to set the pulled chicken in a separate bowl and then stir in all the chicken at once.
- Noodles – I learned from my mother in-law that you never cook the noodles in your soup. She taught me to cook them on the side so you have more delicious broth to slurp up. That’s why you’ll see in my recipe that I cook the noodles on the side.
- Homemade Stock – No need for boxed stock here because you will be making your own stock by boiling down the chicken and cooking the vegetables. The vegetables will be fork tender and perfect for soup.
- Gluten Free / Dairy Free – Technically–this soup is gluten free if you don’t cook the noodles in with your soup base (which I advise against doing). You an use any gluten free noodle you would like for this recipe.
- Cooked Noodles in Instant Pot – I haven’t tested it, but you could cook the noodles in with your soup. Just set your Instant Pot for 1 minute on manual and release the pressure as soon as it’s done. However, just know that you will loose quite a bit of broth.
- Stove Top Chicken Soup – See the body of the post for the stove top directions.
- Calories – The calories for this recipe calculate the egg noodles included with the soup. If you do not include the egg noodles the calories drop significantly. As always, calories are a rough estimation and are not exact.
Nutrition
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