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This Instant Pot Chicken Noodle Soup is quick, easy, cozy, healthy-ISH, and so delicious! Full of egg noodles, tender chicken, spices, and veggies! Ready in 30 mins! showmetheyummy.com #instantpot #soup
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5 from 1 vote

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is quick, easy, cozy, healthy-ISH, and so delicious! Full of egg noodles, tender chicken, spices, and veggies! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Dish, Soup
Cuisine: American
Keyword: chicken breast, egg noodles, instant pot
Servings: 6 people
Calories: 337kcal

Equipment

Scale

Ingredients

  • 1 teaspoon coconut oil
  • 1 pound boneless, skinless chicken breasts cubed
  • 1/2 small yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 large carrots sliced into coins
  • 2 stalks celery sliced
  • 4 cups chicken broth room temperature
  • 1 (12 oz) package frozen homestyle egg noodles keep frozen
  • 1 tablespoon lemon juice or more to taste

Instructions

  • Press the saute button on your Instant Pot.
  • Once it reads “HOT”, add in coconut oil.
  • Once oil has melted, add in chicken breasts, onion, garlic, thyme, rosemary, basil, oregano, pepper, and salt.
  • Cook for 3-5 minutes, stirring regularly. (Chicken should be white on all sides).
  • Press CANCEL on Instant Pot.
  • Add in carrots, celery, chicken broth, and frozen egg noodles.
  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook on MANUAL, HIGH pressure for 5 minutes*.
  • 
Once finished, do a QUICK release: flip the steam releasing handle from sealing to venting. NOTE: Be CAREFUL. The steam comes out really strong and fast, so make sure your hands/face are not above the valve. 
  • Stir in lemon juice, taste and re-adjust seasonings, if necessary.
  • Serve!**
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Notes

*It DOES take longer than 5 minutes, because the Instant Pot needs to come to pressure, then cook for 5 minutes. 
**If you’re not serving this immediately, you will need to heat it back up with more chicken broth, because the noodles soak up a lot of the liquid.
***If you don't have an Instant Pot, this could be made on the stove or slow cooker. I have not tested the below directions, but feel pretty confident that either would work! :) 
Stove Directions: Follow steps 1-6 (obviously skip 5 that says "cancel IP", bring to a simmer and cook until chicken and noodles are cooked to your liking. 
Crockpot Directions: Place all ingredients (keep chicken whole) into crockpot (minus noodles and lemon) and cook on LOW for 7-8 hours or HIGH 3-4 hours. Remove chicken and cube. Add back into crockpot with noodles and cook an additional 20ish minutes or until noodles are cooked to your liking. Add in lemon juice, adjust seasonings, and serve!  

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 798mg | Potassium: 671mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4125IU | Vitamin C: 15.8mg | Calcium: 62mg | Iron: 2.3mg