Instant Pot Chicken Noodle Soup

6 servings


45 minutes

total time


2 tbsp. extra-virgin olive oil

1 small yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 tsp. fresh thyme leaves

2 bay leaves (optional)

2 lb. boneless skinless chicken breasts (about 4)

Kosher salt

Freshly ground black pepper

4 c. low-sodium chicken broth

4 c. cold water

8 oz. egg noodles

Pinch crushed red pepper flakes (optional)

Juice of 1/4 lemon (optional)

2 tbsp. freshly chopped parsley, for garnish


Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.

Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.


Serving Size




Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat

0 g


142 mg


1311 mg

Total Carbohydrate

31 g

Dietary Fiber

3 g

Total Sugars

3 g


43 g

6 servings


45 minutes

total time
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