Instant Pot Chicken Noodle Soup

Enjoy this quick and easy Instant Pot Chicken Noodle Soup in your lunch box, on a cold day or when you’re feeling under the weather. It’s so comforting!

There’s nothing quite as soothing and satisfying as a steaming bowl of homemade chicken noodle soup with egg noodles. It’s the best for warming you up or fighting a cold. Plus, it’s easy to make. This healthy chicken noodle soup recipe is so nourishing, with lots of veggies and over 26 grams of protein. If you need warm school lunch ideas, this soup is perfect for packing in a thermos. For more takes on classic chicken noodles soup, try my Chicken Barley Soup, Turmeric Chicken Noodle Soup, and Chicken and Cavatelli Soup.

Chicken noodle soup is a complete meal in a bowl. It’s great served with crackers or bread, and if you want something green to go with it, make a simple romaine salad.

Leftover chicken noodle soup will keep for up to 4 days refrigerated in an airtight container. You can also freeze it for up to 3 months in single-serving containers. Thaw it in the fridge, and microwave or heat it on the stove until warm. The noodles will absorb some of the liquid, so you may need to add more water or broth before reheating or cook the noodles separate.

Bay leaves, salt, pepper, garlic, celery, carrots and onion all flavor classic chicken noodle soup.

Nope! Just throw the noodles uncooked in the soup towards the end. They cook in just a couple of minutes in the Instant Pot.

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