Go Back
+ servings
Instant Pot Chicken Noodle Soup in a white bowl
Print Recipe
5 from 2 votes

Instant Pot Chicken Noodle Soup

Our Instant Pot Chicken Noodle Soup recipe is a quick and easy way to make that homestyle warm and cozy soup. The tender chicken and fresh herbs create a great flavor your whole family will love.
This homemade chicken noodle soup will become your new comfort food. It is perfect for anytime of year, but especially in the colder months and when you have a cold. Plus, since it is one of our easy dinner recipes, this chicken soup recipe will be perfect for busy weeknights.
Prep Time2 hrs 10 mins
Cook Time3 mins
10 mins
Total Time23 mins
Course: Main Course
Cuisine: American
Keyword: chicken, easy soup, Instant Pot, noodle
Servings: 8 servings
Calories: 314kcal
Author: Chandice Probst
Cost: $15

Equipment

  • 1 Instant Pot

Ingredients

  • 1-2 tablespoons bacon grease (butter or oil works too but I love the flavor of bacon grease!)
  • 1 medium onion, diced
  • 4 stalks of celery, diced
  • 1 pound cooked chicken, cubed (leftover is great)
  • 4 large carrots, peeled and chopped into chunks
  • 3 cups chicken stock or broth
  • 2 teaspoons seasoned salt
  • 12 ounces rotini pasta (we use gluten-free)
  • salt and pepper to taste

Instructions

  • Using the sauté function on your Instant Pot, sauté diced onion and celery in bacon grease until slightly translucent
  • Add carrots, chicken, stock, seasoning and pasta to the pot
  • Add water to the max line and seal the Instant Pot
  • Cook on manual mode for 3 minutes then quick release and enjoy!

Notes

How to store the leftovers

Take your leftover soup and place it in an airtight container. Put in the fridge and it can last up to four days.

Can you freeze it?

Absolutely! The best way to freeze chicken noodle soup is to freeze it without the noodles. If you freeze the soup with the noodles, it can become soggy. So, freeze everything else besides the noodles and cook up some gluten-free noodles when you are ready to eat. It can last in the freezer for 4-6 months.
Top tip: Make extra soup (without the noodles) so you can freeze it and save it for a day when you are super slammed or don't know what to make for dinner.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 30g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 722mg | Potassium: 324mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6103IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 5mg