Easy Chicken Noodle Soup (One-Pot, 25 Minutes)

Quick Facts
Time: 10 min prep • 15 min cook (incl. pressure) • 25 min total • Yield: 6 servings • Skill: Beginner-friendly • Method: Instant Pot (sauté + pressure) • Diet: DF-friendly, can be GF

Introduction

Chicken Noodle Soup is the go-to when you need real comfort in real time. This streamlined Instant Pot version builds a savory base with a quick sauté, pressure cooks chicken and veggies for a rich tasting broth, then stirs in noodles at the end so they stay springy and satisfying. The flavor leans classic: clean chicken broth, sweet carrots, gentle herbs, and a bright finish of lemon. It’s designed for busy households, chilly evenings, meal-prep Sundays, and anyone who wants the reliability of a time-tested bowl without hovering over the stove.

Why You’ll Love It

• Weeknight-easy: clear steps, minimal chopping.
• Flexible: welcomes swaps—turkey, rice noodles, extra veg.
• Balanced flavor: savory base + herb lift + citrus finish.
• Great leftovers: broth stays bright; noodles hold their bite when added at the end.

Craving more like this? Check out our Chicken Noodle Soups for classic and creative spins.

Amanda Patel

Easy Chicken Noodle Soup

This cozy, one-pot Chicken Noodle Soup uses the Instant Pot for a quick yet deeply flavorful version of a classic. With tender chicken, aromatic veggies, and springy egg noodles, it’s weeknight-easy, freezer-friendly, and comfort in a bowl — ready in just 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Main, Soup

Cuisine: American

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp olive oil
• 1 tbsp butter (optional)
• 1 onion, diced small
• 2 carrots, sliced
• 2 celery ribs, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 0.5 tsp dried oregano (optional)
• 1 bay leaf
• 1 lb boneless, skinless chicken thighs or breasts, chunked
• 6 cups low-sodium chicken stock
• 1 tsp kosher salt (to start)
• 0.5 tsp black pepper
• 6–7 oz wide egg noodles
• 1–2 tbsp lemon juice
• chopped parsley, to finish

Equipment

• 6-quart Instant Pot
• ladle
• slotted spoon
• cutting board
• chef’s knife

Method

 

1. On Sauté mode, heat olive oil and optional butter. Add diced onion, sliced carrots, and celery. Sauté for 4–5 minutes until glossy and softening.
2. Stir in garlic, thyme, and oregano. Sauté for 30 seconds until fragrant. Add bay leaf.
3. Add chicken, chicken stock, salt, and pepper. Scrape up any browned bits from the bottom to avoid burn notice.
4. Seal the Instant Pot lid. Pressure cook on High for 8 minutes. Allow 2 minutes natural release, then quick-release any remaining pressure.
5. Remove chicken from the pot and shred with forks. Return shredded chicken to the broth.
6. Switch back to Sauté. Add egg noodles and simmer for 4–6 minutes until tender but springy.
7. Stir in lemon juice and chopped parsley. Taste and adjust seasoning with salt, pepper, and more lemon if needed.
8. Let soup rest 2 minutes, then serve hot in bowls. Garnish with extra herbs if desired.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 720mgPotassium: 540mgFiber: 2gSugar: 4gVitamin A: 6200IUVitamin C: 6mgCalcium: 40mgIron: 2mg

Notes

For best results, add noodles after pressure cooking to keep them firm. Freeze without noodles for longer storage. Use lemon juice and parsley to brighten flavor before serving. For dairy-free, omit butter; for gluten-free, use GF noodles or rice. Keeps 3–4 days refrigerated. Reheat gently with broth and lemon to refresh.

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Ingredients

• 1 tbsp olive oil
• 1 tbsp butter (optional)
• 1 onion, diced small
• 2 carrots, sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried oregano (optional)
• 1 bay leaf
• 1 lb boneless, skinless chicken thighs or breasts, chunked
• 6 cups low-sodium chicken stock
• 1 tsp kosher salt (to start)
• ½ tsp black pepper
• 6–7 oz wide egg noodles
• 1–2 tbsp lemon juice
• Chopped parsley, to finish

What each ingredient does:
Oil/butter: flavor and even sautéing.
Onion/carrot/celery: sweet aromatic base.
Garlic: savory perfume.
Thyme/oregano: classic herb backbone.
Bay: rounder broth.
Chicken: protein + richness.
Stock: body and seasoning control.
Salt/pepper: definition and warmth.
Egg noodles: fast, tender bite.
Lemon/parsley: brightness at the end.

Pro tip: Keep noodles separate for make-ahead; cook and store them plain, then combine when serving.

Substitutions & Swaps

• Aromatics: shallots, leeks, or extra celery if you’re short on onion.
• Protein: shredded leftover chicken or turkey; poach-then-shred works too.
• Veg extras: peas, corn, spinach, or broccoli florets stirred in after pressure cooking.
• Starch: small pasta (ditalini) or rice; rice cooks separately and gets stirred in.
• Diet: gluten-free noodles or rice for GF; omit butter for DF; rice noodles for a lighter bite.

Budget & time savers: frozen veg mixes, boxed stock, and store-bought shredded chicken.

Equipment Notes

Use a 6-quart Instant Pot. A ladle and slotted spoon help with serving and shredding. If your pot often triggers Burn, deglaze thoroughly after sautéing by scraping up every browned bit.

Step-by-Step

1. Build the base: On Sauté, warm oil (and butter). Cook onion, carrots, and celery 4–5 minutes until glossy.
2. Add aromatics: Stir in garlic, thyme, and oregano 30 seconds. Add bay leaf.
3. Load & season: Add chicken, stock, salt, and pepper. Scrape bottom well.
4. Pressure cook: Seal; cook 8 minutes on High. Natural release 2 minutes, then quick-release.
5. Shred & return: Remove chicken, shred, and return to the pot.
6. Finish noodles: Switch to Sauté; add egg noodles. Simmer 4–6 minutes until springy, not mushy.
7. Balance: Stir in lemon juice and parsley. Taste and adjust salt, pepper, and acid.
8. Serve: Rest 2 minutes, then ladle into warm bowls.

Visual cues: broth clear and golden; noodles curled and tender; carrots soft but intact.

Make-Ahead, Storage & Reheating

• Make-ahead: Prep veg and measure spices; store airtight 24–48 hours.
• Fridge: 3–4 days. Add a splash of stock when reheating to loosen.
• Freeze: Freeze soup without noodles for up to 3 months; add freshly cooked noodles after thawing.
• Reheat: Gentle simmer on stovetop or 60–70% microwave power; refresh with lemon and herbs.

How to Lighten / Make It Creamy

• Lighten: skip butter; add extra celery and carrot; finish with more lemon instead of fat.
• Creamy: Purée ½ cup broth with a few carrots and stir back; or whisk in a spoon of plain yogurt off heat (temper first).

Toppings, Garnishes & Finishes

• Crunch: toasted breadcrumbs or crisped shallots.
• Fresh: chopped dill, parsley, or scallions.
• Tang/Heat: extra lemon, cider vinegar, or a pinch of chili flakes.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Ladle alongside warm flatbread, garlic toast, or spoon over steamed rice for extra heft. Simple cucumber-herb salad keeps things bright; sparkling water with citrus is a refreshing match.

Scaling the Recipe

Double in an 8-quart pot (same cook time). If doubling in a 6-quart, add noodles separately on the stove. Halving works with the same times—just keep ingredients mostly submerged.

Nutrition & Dietary Notes

High-protein, lower-fat comfort. Easily gluten-free with GF pasta or rice; naturally dairy-free if you skip butter. No common nut allergens unless using nut-based toppings.

Troubleshooting

• Flat flavor? Add ¼–½ tsp salt and 1 tsp lemon at a time; fresh parsley helps.
• Cloudy broth? Don’t stress—it’s flavorful; for clearer broth, strain, then return solids.
• Noodles too soft? Next time, reduce simmer to 3–4 minutes or cook noodles separately.
• Veg too firm? Slice thinner or give a 1–2 minute natural release before quick-release.

FAQs

Can I use rice noodles? Yes; cook them separately and add to bowls to avoid breakage.
Best veg swaps? Peas, spinach, or broccoli florets stirred in at the end.
Keep it from drying on reheat? Add broth or water and a squeeze of lemon.
DF/GF friendly? Omit butter; choose GF noodles or rice.
How long does it keep? 3–4 days chilled; freeze (no noodles) up to 3 months.

Variations

• Lemony Herb: extra lemon juice + fresh dill and parsley at the end.
• Spicy Chipotle: add 1 tsp minced chipotle; finish with lime and a drizzle of chili oil.
• Creamy Parmesan: stir in finely grated Parmesan and a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

The single best tip: add noodles after pressure cooking. It prevents mush and keeps the broth clear. Taste after lemon—acid brightens salt, so you often need less than you think. Expect a total hands-on window of 15–20 minutes once you start chopping.

Conclusion

This Easy Chicken Noodle Soup delivers deep flavor in a fast, one-pot format and keeps noodles bouncy by adding them at the end. It stores well for 3–4 days and freezes beautifully without noodles. Make a batch tonight, then save the recipe for every time you need a warm, reliable bowl on standby.

If you’re planning ahead, save this and peek at our full lineup of soups for the week.