Season the chicken with salt. Press Sauté and add the oil.
Enjoy this quick and easy Instant Pot chicken noodle soup on a cold day or when you're not feeling well. It's so comforting!
per serving 27 g protein, 14 g carbs, 7 g fat
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4Chicken thighs
trimmed of all fat; boneless and skinless
½ cupOnion
chopped
½ cupCelery
diced
½ cupCarrot
peeled and sliced
3 clovesGarlic
minced
4 cupsLow-sodium chicken broth
2Bay leaves
1 cupEgg noodles
¼ tspKosher salt
1 tspOlive oil
Black pepper
to taste
Parsley
6 steps
Quantities in this step are as written by the source; the ingredient list above follows your version.
To make this faster, I recommend using pre-cut vegetables or a vegetable chopper.
You can also use bone-in chicken thighs and cook for a few minutes longer. Or substitute them with boneless, skinless chicken breast if you prefer white meat and shorten the cooking time by a few minutes. Use leftover holiday turkey or grilled bone-in chicken. Substitute parsley with chives, rosemary, or oregano. Substitute with another type of noodle, such as orzo or elbow pasta. Omit the noodles and add more chicken and vegetables for a low-carb soup. Substitute with gluten-free egg noodles.
Chicken noodle soup is a complete meal in a bowl. It's delicious with crackers or bread, and if you want something green on the side, make a simple romaine salad.
No Instant Pot? Follow these directions for stovetop chicken noodle soup.
about 1 pound in total
1 1/2 oz
Leftover chicken noodle soup can be stored in the refrigerator in an airtight container for up to 4 days.
You can also freeze it for up to 3 months in single-serving containers.
Let it thaw in the refrigerator and reheat it in the microwave or heat it on the stovetop until hot. The noodles will absorb some liquid, so you may need to add extra water or broth before reheating, or cook the noodles separately.
Based on a recipe from skinnytaste.com
Added by Bram Nouwen, Sep 17, 2026.