Instant Pot Chicken Noodle Soup

This post may include affiliate links.

Get ready for a healthy spin on an American classic. This Instant Pot chicken noodle soup reminds me of the soup my mom made growing up – with a few notable exceptions. It’s not that her soup wasn’t good – trust me, it was completely delicious, especially on days when I wasn’t feeling so hot. People just didn’t think about things like low-sodium chicken broth back then.

In our healthier version of chicken noodle soup, we consciously chose ingredients so they create a nice balance. Whole wheat pasta is a perfect example. Some of you may be going low-carb or no-carb, and that’s totally okay. You can substitute zucchini noodles or spaghetti squash and this dish will be just as tasty. But, for those of you not watching the carbs: you’re actually making a really healthy move by eating whole wheat pasta in this dish.

Making Healthy Ingredient Choices

You see, whole wheat pasta contains what is known as complex carbohydrates. These are long chain carbohydrates that are digested very slowly by our bodies. Whole wheat pasta also happens to be high in fiber and other nutrients, too. All of this means that you’ll not only have more long-lasting energy, but it also means that you’ll stay fuller for longer, too!

The other healthy choice we’ve made is to use chicken breasts. This lean protein is actually considered a zero-point food for Weight Watchers! Some people say that chicken breasts are too dry, but that’s the beauty of this Instant Pot chicken noodle soup. When the chicken breasts cook under pressure for 8 minutes, they cook to the perfect temperature. They’ll soak up all that tasty chicken broth and stay nice and juicy. When you pull the lid off, get ready for shreddable and tender chicken.

All in all, we think you’re going to love this Instant Pot chicken noodle soup. It will taste just as good as Mom’s, but it’s chock-full of nutrients. I think I’m going to make a double-batch of this soup – the leftovers always taste that much better!

Instant Pot Chicken Noodle Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Instant Pot Chicken Noodle Soup

Yields: 8 Servings | Serving size: 1 Cup | Calories: 346 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 73 mg | Sodium: 453 mg | Carbohydrates: 29 g | Dietary Fiber: 2 gm | Sugars: 2 g | Protein: 32 g | SmartPoints (Freestyle): 3 |


  • 1 tablespoon olive oil
  • 1 cup sliced celery
  • 4 carrots, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste
  • 3 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds uncooked skinless, boneless chicken breasts cut into 2" pieces
  • 6 cups low-sodium chicken broth
  • 8 ounces whole wheat spaghetti, broken into 1 to 2 inch pieces
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons lemon juice


  1. Set the Instant Pot to the Saute setting and add the olive oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the red pepper, thyme, oregano, salt, black pepper, and chicken. Cook for about 2 to 3 minutes.
  2. Add the chicken broth and spaghetti pieces. Change the setting to Manual with high pressure. Seal the lid and set the timer for 8 minutes. Once the time is up, let the pot sit for 10 minutes before manually releasing the pressure.
  3. Remove the lid and stir in the parsley and lemon juice. Serve hot and enjoy!

The Instant Pot is hot, and we’re coming up with all your favorite recipes for this new and exciting appliance! Get in the know by following us on Facebook and Pinterest. You can also subscribe to our newsletter to get the latest and greatest news delivered to you.

More Instant Pot Recipes You’ll Love:

Instant Pot Loaded Baked Sweet Potato

Whether you’re looking for a quick dinner or a flavor-filled lunch, the Instant Pot will make your life easier. Take this loaded baked sweet potato recipe for example – instead of taking a hour in the oven, it only takes 15 minutes in the Instant Pot!

Instant Pot Chunky Beef Stew

You don’t have to labor over the stove for hours just to make a tender beef stew. The Instant Pot delivers comfort in an easy-to-use package, transforming tough stew meat into melt-in-your-mouth goodness in a fraction of the time.

Instant Pot Shrimp and Grits

If you’re looking for a good comfort-food meal, look no further than shrimp and grits. Using the Instant Pot, it’s so much easier than cooking it using the stovetop method. But don’t take our word for it – give it a try and see for yourself!

free email series

5 Secrets to Transform Your Eating Habits

New tips & recipes to feel & look great!

28 Comments on "Instant Pot Chicken Noodle Soup"

  1. Diane S  September 16, 2018

    Hi, Love your recipes!!! I don’t own an Instant Pot. Can these recipes which all look delicious, especially the chicken soup, be made in a crock pot and/or stove top? If so, how much longer will they take to cook in general. Thank you….. Diane

    • Nichole Furlong  September 16, 2018

      Hi Diane – Yes, you can make the Chicken Noodle Soup in a crock pot. It will take about 4 hours on high or 8 hours on low to cook.

  2. Wahoo  October 7, 2018

    Hi…..Is it only me or where’s the chicken go in the recipe….

    • Gale Compton  October 9, 2018

      Set the Instant Pot to the Saute setting and add the olive oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the red pepper, thyme, oregano, salt, black pepper, and chicken. Cook for about 2 to 3 minutes.

  3. Joy  January 19, 2019

    I’ve heard ppl say that if the cook time is 8 mins then you double the time on instant pots? So it would be 16 mins? I have a instant pot duo plus 8 qt. Also can I add frozen chicken to this? And use egg noodles instead of spaghetti noodles?

    • Nichole Furlong  January 19, 2019

      Typically the cook time is faster on an Instant Pot. This particular recipe is written for an Instant Pot so the cook time does not need to be adjusted. You will need to thaw your chicken before you use it in this recipe. The instructions for the Instant Pot say not to cook frozen meat/ingredients in the pot. Egg noodles will work great in this recipe!

  4. Vanessa Katzenberger  January 30, 2019

    I followed this recipe exactly except for the amount of spaghetti- I only used 4 oz and that was too much! I can’t imagine there would be any broth left if you used 8 oz!

    • Nichole Furlong  January 31, 2019

      Hi Vanessa, you can alter the recipe as you wish, for example more or less noodles.

  5. Karrie  January 31, 2019

    I’m curious as to why you add lemon juice to your Chicken Noodle Soup?

    • Nichole Furlong  January 31, 2019

      Hi Karrie, the lemon juice helps to tenderize the chicken and adds a little flavor to the soup.

  6. Melanie  March 18, 2019

    This seems like way too much thyme… I just made and love it besides the pungent thyme flavor. Did I misread 3 tsp?

    • Nichole Furlong  March 21, 2019

      Hi Melanie – it will depend on if you used ground thyme or dried thyme leaves. 3 teaspoons of ground thyme would be way too much! Using dried thyme should be perfect, please feel free to adjust to your preference.

  7. Debbie  May 14, 2019

    Hi, I saw all the comments and Vanessa only used 4 oz, so did I and i feel I need to add some more broth, its to thick. But the chicken soup tastes great !

    • Nichole Furlong  May 15, 2019

      Hi Debbie, if you add more broth you will need to adjust the seasonings for flavor.

  8. Debbie  May 14, 2019

    Hi, I wanted to make this because of the picture, I like my chicken noodle soup to be yellowish and plenty of broth. This recipe was a disappointment. It was not the color of the picture. I was disappointed in the look and the taste. I took the time to make this for my daughters family of 6. Half the family has been sick with colds and flu. I hate when I take the time to make a home made meal and it doesn’t turn out. Has anyone else felt that way with this recipe?
    Thank you

    • Nichole Furlong  May 15, 2019

      Hi Debbie – sorry to hear your recipe didn’t turn out. Feel free to add seasonings geared to your personal preference. In regards to the color, that can change simply based on the brand of broth or chicken you used, whether or not the vegetables or chicken are organic, etc.

  9. Rosa  August 29, 2019

    Hi can I use chicken tighs instead of chicken breast. Thank you

    • Nichole Furlong  August 29, 2019

      Yes, you can use chicken thighs. Please keep in mind this will change the nutritional information.

  10. Kelly  October 16, 2019

    Thank you Nichole my whole family has the flu. I really didn’t have the energy to cook. This was the easiest recipe and scrumptious!
    My husband and boys said “ no more canned soup for them” lol again thank you

    • Nichole Furlong  October 17, 2019

      Glad to hear everyone loved the soup, Kelly!

  11. Ashley  November 4, 2019

    I always have so much left over. Can leftovers be out in freezer? If so, what’s the best way to thaw it out for dinner another night. Btw this is my 3rd time making this and its AMAZINGGG!!!

    • Gale Compton  November 5, 2019

      Ashley, So happy you enjoyed the soup. Yes, leftovers can definitely be frozen. Be sure to thaw out in the frig the day before.

  12. Cathy  February 1, 2020

    So if I want to double the recipe, I double all ingredients(including the broth) but leave the cooking time the same?

    • Nichole Furlong  February 2, 2020

      Yes, that is correct.

  13. JP  July 27, 2020

    Hi- what size instant pot do you have? I’m using a duo and I think I might have too much liquid- it’s leaking. Love the soup though!!!

  14. Paul E Dacunto  September 30, 2020

    Am i buying the wrong broth or does all canned broth have absolutely no flavor what-so-ever?

    • Gale Compton  October 1, 2020

      Paul, You may want to try broth in a box instead of a can. Or, consider making your own. I think homemade broth is so much better than store bought. If you want to give it a try, see below.

      Chop ingredients before adding to pot. Leave skins on for best broth. Simmer all ingredients for 30-45 minutes. Strain in fine sieve, cool, store in mason jars. Freeze or refrigerate.

      salt & pepper to taste
      10-12 cups water
      bunch kale, chard, other firm greens of choice
      handful of fresh parsley,rosemary, and thyme (other herbs of choice)
      1-2 bay leaves
      6 ounces tomato paste (optional) I like adding this as it makes a wonderful veggie juice.

      YUM!!! I drink this broth almost daily.



Leave a Comment

Your email address will not be published.