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5 from 6 votes

Instant Pot Chicken Noodle Soup

Healthy, wholesome, and packed with veggies and chicken, this Instant Pot Chicken Noodle Soup is easy to make and ready in about 30 minutes!
Course Main Course, Main Dish, Soup
Cuisine Family Meal, Healthy, Instant Pot, Soup
Keyword Easy Instant Pot Chicken Noodle Soup, Homemade Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 servings
Calories 245kcal
Author Chrissie

Ingredients

  • 1 tablespoon olive oil
  • 1 large chicken breast cut into chunks
  • 3 cloves garlic minced
  • 1 large onion diced
  • 2 ribs celery sliced
  • 3 medium carrots chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups low sodium chicken stock
  • 1 cup dried ditalini pasta
  • fresh chopped parsley or rosemary for serving

Instructions

  • Turn the Instant Pot onto Sauté mode and add the olive oil.
  • Once the pot is hot, add the chicken pieces and brown them on all sides for a few minutes. Don't worry about cooking the chicken through at this stage - just get a little bit of colour on the chicken.
  • Add the garlic, onion, celery, carrots, thyme, and salt and pepper. Stir well.
  • Add the stock and stir everything to combine.
  • Add the lid, set the valve to sealing and set the Instant Pot to cook on High Pressure for 8 minutes.
  • After the 8 minutes, release the pressure manually (use a long-handled kitchen tool to release the pressure under a kitchen exhaust fan, if you have one).
  • Once the pressure is released, add the pasta and stir well. Replace the lid on the Instant Pot, set the valve to sealing and set the Instant Pot to 'Keep Warm' for 10 minutes.
  • Once the 10 minutes is up, release any pressure manually.
  • Serve with some fresh chopped parsley or rosemary.

Video

Notes

Storage instructions

This soup keeps well in an airtight container in the fridge for 3-5 days.

Freezing instructions

You can freeze this soup in freezer safe containers for up to 3 months.
If you're planning to freeze it, we recommend preparing the soup without the pasta as the pasta won't freeze well in the soup. For best results, cook the pasta separately and add it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid, even when frozen.

Nutrition

Serving: 1.75cups | Calories: 245kcal | Carbohydrates: 31g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 367mg | Potassium: 647mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5166IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg