chicken noodle soup
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Instant Pot® Chicken Noodle Soup

I love January! It’s my birth month, and it’s National Soup Month. Soup is warm and filling and there are so many different tasty varieties. This recipe today is for a classic…

Nothing beats a delicious bowl of homemade chicken noodle soup. Unfortunately, it can be a bit time-consuming to prepare from scratch with a chicken carcass.

As a kid, we usually had the canned version of chicken soup — I think most of us did! Lots of salt! It seemed fine to my unrefined kiddie palate but now that I am an adult…not so much!

Homemade soup is a different beast! It may seem daunting to some…but not with this recipe!

Homemade Chicken Noodle Soup

This no-muss, no-fuss version is faster and easier, yet still incredibly tasty thanks to the addition of cost-conscious chicken thighs and the subtle infusion of flavor from a fresh ‘bouquet garni.’

The ‘bouquet garni’ originated in France and traditionally includes a blend of parsley, thyme, and bay leaves. However, any combination of fresh or dried herbs can be used to create one. The version shown here includes rosemary in addition to the classic trio. 

chicken soup

If using dried herbs, a section of cheesecloth is used to create a sachet that is then dropped into soups or stews while cooking. Fresh herbs are bound by a length of kitchen twine, as shown, to make it easier to pick out the woody stems and bay leaves before serving.  

Perfect for a meal on a cold winter day. And you can control the amount of salt in your batch — unlike the canned varieties we grew up with!

Tip: A squeeze of fresh lime juice right before serving is a welcome addition to most broth-based soups.

chicken noodle soup

Instant Pot® Chicken Noodle

A quock version of the original classic
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Prep Time 20 mins
Cook Time 20 mins
Natural Release 5 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 10


Bouquet Garni Ingredients:

  • 6-8 fresh parsley stems
  • 10-12 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 2 whole bay leaves
  • Kitchen twine

Soup Ingredients:

  • 1 T. extra virgin olive oil
  • 3-4 cloves garlic minced
  • ½ large white onion chopped
  • 4 medium carrots sliced
  • 4 medium stalks celery sliced
  • Sea salt and black pepper to taste
  • 8 c. chicken broth**
  • 1 lb. boneless skinless chicken thighs
  • 1 lb. boneless skinless chicken breasts
  • ½ 12- oz. bag homestyle egg noodles
  • Optional: 1 large lime cut into thin wedges


  • Prepare the ‘bouquet garni’ by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing with kitchen twine, as shown. Securely tuck the bay leaves inside the twine to hold. Set aside.
  • Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off.
  • Add the chicken broth to the pot, along with the chicken thighs and breasts. Push the chicken pieces down into the liquid with a wooden spoon or spatula until fully submerged.
  • Add the ‘bouquet garni’ on top and gently push into the liquid, as well. Add the lid and lock into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 10 minutes.
  • When the cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release of any remaining steam. Turn the unit off.
  • Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set aside.
  • Select the “Sauté” function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes, stirring occasionally.
  • Tip: Do not overcook the noodles or they will become mushy. They will continue to soften some in the hot liquid.
  • Turn the unit off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.
  • To serve, transfer the soup to individual soup bowls and offer fresh lime wedges on the side for squeezing, if desired. Enjoy!
Keyword chicken, instant pot, soup
Tried this recipe?Let us know how it was!

Here are some other soup recipes so you can celebrate Soup!

If you make this chicken soup dish, let me know about it in the comments!

Loving Life — The Reboot!


Instant Pot® Chicken Noodle  Soup

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