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+ servings
instant pot chicken noodle soup in bowl on table.

Instant Pot Chicken Noodle Soup

Author: Sarah Jenkins
This hearty chicken noodle soup is so easy to make in your Instant Pot, and is totally doable on a weeknight! There’s absolutely nothing better for fighting a cold than this delicious comfort soup.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6 servings
Calories

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cups chopped carrots
  • 8-10 garlic cloves, minced
  • 1 chopped onion
  • 3 celery stalks, chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon italian seasoning
  • 2 lbs bone-in chicken thighs (skin removed
  • ½ teaspoon salt and peper + more to taste
  • 4 cups chicken or bone broth
  • 4 cups water
  • 2 bay leaves
  • juice of 1 lemon
  • 1 handful chopped basil

For the egg noodles (if making yourself)

  • 1 cup all-purpose flour (plus more for rolling out the noodles)
  • 2 large eggs
  • ½ teaspoon salt

Instructions
 

  • Set the Instant Pot to the sauté setting and turn to high. Add the olive oil, carrots, garlic, onion and celery. Cook until tender, about 3-4 minutes.
  • Stir in the dried rosemary and Italian seasoning and cook for one additional minute.
  • Wash chicken and pat dry. Remove skins from chicken. Season the chicken well with salt and pepper and add to the pot.
  • Add broth, water, bay leaves, and ½ teaspoon of both salt and pepper to the pot.
  • Select the manual setting on your Instant Pot and set the time for 10 minutes on high pressure.
  • While the soup is cooking, make your noodles. Combine the flour and salt in a bowl, then, make a small well in the center. Crack the eggs into the “well”, and beat the eggs, gradually brining in some of the flour mixture until well combined and a solid ball of dough is formed.
  • Working with your hands turn the dough out onto a well-floured surface and knead the dough, adding more flour as needed to prevent it from sticking to the surface and/or your hands. (Note – try not to incorporate more flour than you actually need. Too much flour can lead to dry noodles.) Knead the dough until you have a smooth ball (around 5-10 minutes).
  • Wrap the dough with plastic wrap and chill it for 15-30 minutes (or up to overnight if making noodles ahead of time).
  • Remove the chilled dough from the fridge, and divide it into two. Using a rolling pin, roll out each ball individually as thinly as you can (the noodles will plump up a bit when cooking) and then cut with a pizza cutter or very sharp knife. Try to cut them evenly to ensure that they all cook evenly.
  • Place cut noodles on a pan or drying rack until ready to cook.
  • Once your soup is finished cooking, quick-release the pressure (according to your manufacturer’s directions).
  • Remove the chicken and remove the meat from the bone (it should come off pretty easily). Shred the chicken and set it aside.
  • Return the setting on your Instant Pot to the high sauté setting. Bring the soup to a boil and add the pasts. Cook, uncovered until pasta becomes tender.
  • Stir in chicken, lemon and a big handful of basil. Season with salt and pepper to taste.
  • Serve immediately with crusty bread.
Keyword chicken stock, homemade noodles, instant pot, noodle soup
Tried this recipe?Let me know how it was!