With just a handful of simple ingredients, this Instant Pot chicken soup delivers a deeply comforting and flavorful broth, tender vegetables, and perfectly shredded chicken in a fraction of the usual time. It's the ultimate easy chicken soup for a busy weeknight.
What Makes This Instant Pot Chicken Soup So Special
With just a handful of simple ingredients, this Instant Pot chicken soup delivers a deeply comforting and flavorful broth, tender vegetables, and perfectly shredded chicken in a fraction of the usual time. It’s the kind of homemade chicken soup that fills your kitchen with an incredible aroma and warms you from the inside out, making it the ultimate easy chicken soup for a busy weeknight. During our testing, we found that the quick pressure cook time is the real game-changer for this quick chicken soup. It locks in all the flavor from the vegetables and herbs, resulting in a broth that tastes like it simmered for hours. You’re going to be amazed at how simple it is to get such a satisfying, from-scratch result.
This post may contain affiliate recommendations. Please see our disclosure policy.
What You’ll Find in This Article
Ingredients for Instant Pot Chicken Soup
Here is everything you’ll need to make this classic and easy chicken soup. We love how these simple ingredients come together to create something truly special.- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, sliced into 1/4-inch pieces
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups wide egg noodles
- 2 tablespoons chopped fresh parsley
Cook Time for Homemade Chicken Soup
One of the biggest wins for this Instant Pot chicken soup recipe is the speed. From start to finish, you can have a pot of comforting soup on the table in under an hour, with most of that time being completely hands-off.- Prep Time: 15 minutes
- Cook Time: 8 minutes (plus about 15 minutes for pressure build and release)
- Total Time: About 45 minutes
How to Make Easy Chicken Soup
Follow these simple steps for a foolproof Instant Pot chicken soup that comes out perfectly every single time. We’ve tested this method extensively to ensure your success.Step 1: Sauté the Aromatics
Set your Instant Pot to the Sauté function. Heat the olive oil until shimmering, then add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.Step 2: Build the Soup Base
Add the whole chicken breasts, chicken broth, dried thyme, bay leaf, salt, and pepper to the pot. Stir gently to combine, making sure the chicken is submerged.Step 3: Pressure Cook
Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. The pot will take about 10-15 minutes to come to pressure.Step 4: Release Pressure Safely
Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.Step 5: Shred the Chicken
Remove the lid and transfer the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.Step 6: Cook the Noodles
Turn the Instant Pot back to the Sauté function. Stir in the egg noodles and cook until al dente, about 6-8 minutes, stirring occasionally to prevent sticking.Step 7: Combine and Finish
Turn off the heat and stir the shredded chicken back into the soup. Let it sit for 2-3 minutes to warm through.Step 8: Final Touches
Remove the bay leaf, stir in the fresh parsley, and taste for seasoning. Adjust with more salt and pepper if needed before serving.Pro Tips & Tasty Tweaks
After making this quick chicken soup dozens of times, our team has gathered a few insights to help you make it your own.- For a richer broth: Swap the dried thyme for a teaspoon of herbes de Provence or add a Parmesan rind during the pressure cook (remove it before serving).
- To prevent mushy noodles: If you’re not serving the soup immediately, cook the noodles separately and add them to each bowl. This keeps them perfectly al dente.
- For easier shredding: Let the chicken rest for a few minutes after removing it from the pot; it will be much easier to handle and shred.
- Storage tip: This soup thickens as it cools. When reheating, you may need to add a splash of broth or water to thin it back to your preferred consistency.
Flavor & Texture Notes
When this Instant Pot chicken soup is done right, it’s a perfect harmony of flavors and textures. The broth should be savory and well-seasoned, with a subtle herbal note from the thyme and bay leaf. You can expect the carrots and celery to be tender but not mushy, and the egg noodles should be soft yet still have a slight bite. The chicken will be incredibly moist and shred easily, absorbing the delicious broth. Ultimately, the final taste should be comforting and balanced, not overly salty, allowing the natural flavors of the chicken and vegetables to shine through.Variations & Substitutions
This chicken soup recipe is wonderfully adaptable. Here are a few of our favorite team-approved twists that keep the spirit of the dish intact while offering something new.- Lemon & Dill: Stir in the zest and juice of one lemon and two tablespoons of fresh dill along with the parsley at the end for a bright, fresh finish.
- Hearty Vegetable Boost: Add a cup of frozen corn and a cup of frozen peas along with the egg noodles for extra color and vegetable goodness.
- Rice Instead of Noodles: For a different carb, swap the egg noodles for 1 cup of long-grain white rice. Add it with the broth and chicken before pressure cooking.
- Creamy Version: For a richer, creamier soup, stir in 1/2 cup of heavy cream or half-and-half after you’ve stirred the shredded chicken back in.
- Spicy Kick: Add a pinch of red pepper flakes with the dried thyme, or serve with a dash of hot sauce for those who like a little heat.
How to Serve Instant Pot Chicken Soup
We love thinking about how a great bowl of soup comes together at the table. Serving this Instant Pot chicken soup is where the comfort truly comes to life, and we have a few favorite ways to make it a complete, satisfying meal. During our team tastings, we found that a simple, crusty bread is the perfect partner for dipping into the savory broth. For a lighter option, a crisp side salad with a tangy vinaigrette provides a lovely contrast to the warm, hearty soup. Ultimately, this easy chicken soup is a complete meal in a bowl, but a few thoughtful additions can turn it into something truly special for your family. For a cozy weeknight dinner, we often serve it straight from the pot into deep bowls, garnished with an extra sprinkle of fresh parsley. If you’re hosting, you can set up a small topping bar with grated Parmesan cheese, extra black pepper, and a drizzle of olive oil for everyone to customize their own bowl. It’s a wonderful way to make this homemade chicken soup feel a little more festive. One of our favorite reader insights is that this quick chicken soup is just as wonderful for a quiet lunch as it is for a family dinner. However you choose to serve it, we hope it brings as much warmth to your table as it does to ours.
Mistakes to Avoid
We’ve tested this recipe countless times and, consequently, we’ve learned what can go wrong. Here are the most common pitfalls we’ve encountered so you can avoid them and ensure your Instant Pot chicken soup turns out perfectly. First, overcooking the noodles is a frequent issue. If you add the egg noodles before pressure cooking, they will turn to mush. Always add them during the final Sauté step to keep them perfectly al dente. Furthermore, if you know you’ll have leftovers, consider cooking the noodles separately and adding them to each bowl to maintain their ideal texture. Another common mistake is not allowing for a natural pressure release. Releasing all the pressure immediately can sometimes result in tougher chicken. Allowing a 10-minute natural release first gives the chicken time to relax, resulting in more tender, shreddable meat for your chicken soup recipe. Finally, be cautious with salt. Because chicken broth brands vary in saltiness, we recommend starting with the teaspoon of kosher salt listed and then adjusting at the end. You can always add more, but you can’t take it out. This simple step ensures your homemade chicken soup is seasoned to your exact preference. By keeping these tips in mind, your easy chicken soup will be a foolproof success every single time.How to Store Instant Pot Chicken Soup
Proper storage is key to enjoying your soup later. We’ve stored many batches of this Instant Pot chicken soup and have found the best methods to keep it tasting fresh. Our team always lets the soup cool completely before storing it. We transfer it to airtight containers and refrigerate it for up to 4 days. You’ll notice the broth thickens as it chills; this is completely normal. When reheating, simply add a splash of water or extra broth to thin it back to your desired consistency. For freezing, we recommend doing so without the noodles, as they can become soft and grainy upon thawing. Portion the soup into freezer-safe bags or containers, leaving some space for expansion, and freeze for up to 3 months. This makes for an incredibly convenient future meal—just cook fresh noodles when you reheat a portion of this quick chicken soup. To reheat, we prefer gently warming it on the stovetop over medium heat, stirring occasionally, until it’s steaming hot. You can also use the microwave, stirring every 60 seconds to ensure even heating. Following these simple steps ensures your delicious homemade chicken soup is just as good the second time around.Try This Instant Pot Chicken Soup Yourself
We genuinely hope you feel inspired to make this comforting Instant Pot chicken soup in your own kitchen. It’s one of those recipes that consistently delivers more than the sum of its parts, and we’re confident it will become a regular in your meal rotation. This easy chicken soup is our go-to for busy weeknights, lazy weekends, and anytime someone in the house needs a little extra comfort. The process is straightforward, the ingredients are simple, and the result is deeply satisfying. We love hearing how it becomes a part of your family’s story, too. So, gather your ingredients and give it a try. We think you’ll find that this quick chicken soup is just as rewarding to make as it is to eat. Happy cooking!Instant Pot Chicken Soup
With just a handful of simple ingredients, this Instant Pot chicken soup delivers a deeply comforting and flavorful broth, tender vegetables, and perfectly shredded chicken in a fraction of the usual time. It's the ultimate easy chicken soup for a busy weeknight.
Ingredients
Equipment
Method
- Set your Instant Pot to the Sauté function. Heat the olive oil until shimmering, then add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the whole chicken breasts, chicken broth, dried thyme, bay leaf, salt, and pepper to the pot. Stir gently to combine, making sure the chicken is submerged.
- Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. The pot will take about 10-15 minutes to come to pressure.
- Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Remove the lid and transfer the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Turn the Instant Pot back to the Sauté function. Stir in the egg noodles and cook until al dente, about 6-8 minutes, stirring occasionally to prevent sticking.
- Turn off the heat and stir the shredded chicken back into the soup. Let it sit for 2-3 minutes to warm through.
- Remove the bay leaf, stir in the fresh parsley, and taste for seasoning. Adjust with more salt and pepper if needed before serving.
Nutrition
Notes
For a richer broth: Swap the dried thyme for a teaspoon of herbes de Provence or add a Parmesan rind during the pressure cook (remove it before serving). To prevent mushy noodles: If you're not serving the soup immediately, cook the noodles separately and add them to each bowl. This keeps them perfectly al dente. Storage tip: This soup thickens as it cools. When reheating, you may need to add a splash of broth or water to thin it back to your preferred consistency.
Tried this recipe?
Let us know how it was!Enjoyed the recipe? Share it!
Kitchen Essentials We Recommend
Tools that make cooking easier — tried, tested, and loved.
As an Amazon Associate we earn from qualifying purchases.
Got a recipe the world should try?
Share your favorite family recipe or national dish with food lovers in 100+ countries.
Submit Your RecipeFrequently Asked Questions
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this Instant Pot chicken soup. You do not need to thaw them first. Simply add a few extra minutes to the pressure cooking time—we recommend 10-12 minutes for frozen chicken—to ensure they cook through completely.
How do I prevent the noodles from getting mushy?
The best way to prevent mushy noodles is to add them during the final Sauté step after pressure cooking, not before. If you plan on having leftovers, we suggest cooking the noodles separately and adding them to individual bowls just before serving to keep their texture perfect.
Can I make this soup with chicken thighs?
Absolutely. Boneless, skinless chicken thighs work wonderfully in this chicken soup recipe and will yield a richer, more robust flavor. The cooking time remains the same, so you can easily substitute them for the chicken breasts.
Why is my chicken soup bland?
If your homemade chicken soup tastes bland, it likely just needs more seasoning. The saltiness of broth varies by brand. Always taste your soup at the end and adjust with more salt and pepper as needed. A squeeze of fresh lemon juice can also brighten and enhance the overall flavors.
