Instant Pot Chicken Noodle Soup

4.12 from 9 votes

Enjoy this classic comfort food in less than 30 minutes !

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!

4.12 from 9 votes

Instant Pot Chicken Noodle Soup

Warm-up with this classic and delicious Chicken Noodle Soup, made quick and easy with the Instant Pot.
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Lunch, Soup
Cuisine American

Ingredients

  • 1 tablespoon olive oil
  • 1 cup celery sliced
  • 4 carrots sliced
  • 1 onion small, diced
  • 2 garlic cloves 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 boneless and skinless chicken breasts uncooked, cut into 2 inch pieces
  • 6 cups chicken broth low-sodium
  • 8 ounces whole-wheat spaghetti broken into 1 to 2 inch pieces
  • 1/4 cup parsley fresh, chopped
  • 2 teaspoons lemon juice

Instructions

  • 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.
  • 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.
  • Remove the lid and stir in the parsley and lemon juice. Serve hot and enjoy!

Nutrition Information

Serving: 1cup | Calories: 346kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 3
Keywords dairy-free, High Protein, Instant Pot, Kid-Friendly, Quick and Easy

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

31 Comments

  1. 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

    1. 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.

    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. 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?

    1. 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!

  3. 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!

    1. Made this tonight. Loved it. I did make a few changes, I sautéed the chicken before I added the veggies as most recipes say to, which makes sense as meat cooks faster than veggies. I think I added too much spaghetti but my husband likes a thicker soup. I’ll def make this again. I like the lighter taste.4 stars

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

    1. 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.

  5. 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 !

  6. 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

    1. 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.

  7. 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

  8. 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!!!

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

  9. 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!!!

    1. 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.

      onion
      garlic
      carrots
      celery
      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.

      Enjoy!

  10. Hello, wondering if you had any suggestions on storing? I wanted to make night before to take next day to work but afraid noodles might get mushy?
    Thanks

    1. Tanya, The noodles should be fine the following day. I recommend cooling to room temp after cooking then store in the fridge overnight.

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