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–+ servings
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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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