This post may contain affiliate links. Please read our disclosure policy.

Instant Pot Chicken Noodle Soup is a simple to make recipe with delicious (and easy) homemade egg noodles! The flavorful broth will have you coming back for bowl after bowl!

Instant Pot chicken noodle soup

Chicken noodle soup is a traditional soup that you have no doubt tried in your lifetime. It’s perfect for cold fall weather and a go-to recipe for when you’re feeling under the weather. While it may not have medicinal properties, it definitely helps in aiding us to feel better when we have a head cold or serious case of the sniffles.

Getting canned chicken noodle soup is an easy way to get your fix, but the tiny cans have so little noodle, veggies, and meat in them that you could be left feeling hungry after.  Homemade chicken noodle soup is a delicious and filling recipe that doesn’t require much and can be made on a tight budget.

chicken noodle soup in an Instant Pot

What’s in this Chicken Noodle Soup?

  • Chicken broth
  • Lipton onion soup (optional, but I strongly suggest it!)
  • Chopped celery
  • Petite carrots
  • Chicken tenderloins
  • Parsley

Homemade Egg Noodles

  • Salt
  • Baking powder
  • Flour
  • Eggs
  • Water

Check out the recipe card below for the exact steps and measurements, you are not going to believe how easy this is!

How to make Homemade Chicken Noodle Soup in your Instant Pot 

In your instant pot, add in the chicken broth, onion soup mix, chopped celery, petite carrots, raw chicken tenderloins, and parsley. 

Cook on High Pressure for 3 minutes with a 6 minute NPR before releasing the pressure.

While the Instant Pot is coming to pressure and cooking, make the homemade egg noodles.

How to make Homemade Egg Noodles

homemade egg noodles

To make the egg noodles, place the flour, baking powder, and salt in a large bowl.  Whisk them together and create a large dimple in the center of the bowl.

In a separate bowl, whisk together the eggs and the water, then pour the egg mixture into the flour dimple. 

Whisk the eggs with a fork until it becomes too thick, then use your hands to knead the dough. Note that you may not use all of the flour. Once the dough is manageable with out sticking to your hands, you are good to go.  Once a soft dough is formed, roll the dough out onto a well-floured countertop. Roll until it is pretty thin. The noodles will puff up while being cooked. 

Allow the dough to rest until the Instant Pot is finished cooking. When the Instant Pot has finished it’s cook cycle, including the NPR, remove the chicken and turn the Instant Pot onto Saute high.

Use a pizza cutter to cut the dough into thin noodles (aim for about 1/4 inch thick, 4 inches long)

When the soup is simmering, place the egg noodles into the soup. The egg noodles will puff up and float to the top when they are finished cooking.

While the noodles are cooking, shred the chicken. Once the noodles have finished, add the shredded chicken back into the soup and then stir to combine.  Serve warm and enjoy.

Instant Pot chicken noodle soup

Can chicken noodle soup be frozen?

Chicken noodle soup (with exception to the noodles) freeze very well. Unfortunately, the homemade noodles will become soft and mushy when frozen, so it’s not recommended to leave them in the soup. If you’d like to freeze your chicken noodle soup, you can remove the noodles and then freeze everything else, just add in new noodles when you reheat it later. 

What should I serve with chicken noodle soup?

Chicken noodle soup is one of those great soups that can stand on its own two legs and doesn’t need anything else to go with it, but if you really want some ideas here’s a few.

pin image for Instant Pot chicken noodle soup

If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!

[et_bloom_inline optin_id=optin_2]

Check out my other Easy Instant Pot Recipes!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is a simple to make recipe with delicious (and easy) homemade egg noodles! The flavorful broth will have you coming back for bowl after bowl!
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients 

  • 48 oz chicken broth
  • 1 pkg lipton onion soup mix
  • 3 stalks celery, chopped (approx 1 heaping cup)
  • 2 cups petite carrots
  • 1 lb chicken tenderloins
  • 1 tsp parsley, dried

Homemade Egg Noodles

  • 1 1/2 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 4 tbsp water

Instructions 

  • Add the chicken broth, onion soup mix, chopped celery, petite carrots, raw chicken tenders and parsley to the Instant Pot.
  • Cook on High Pressure for 3 minutes with a 6 minute NPR before releasing the pressure.
  • While the Instant Pot is coming to pressure and cooking, make the homemade egg noodles.
    To make the egg noodles, place the flour, baking powder and salt in a large bowl. Whisk together and create a large dimple in the center of the bowl.
  • In a separate bowl whisk together the eggs and water.
  • Pour the egg mixture into the dimple in the flour. Whisk the eggs with a fork until it gets too thick and then use your hands to knead the dough.
  • Once a soft dough is formed (note: you may not use all of the flour), roll the dough out onto a well floured counter top. Roll until it is pretty thin.
  • Allow the dough to rest until the Instant Pot is done cooking.
  • When the Instant Pot has finished it's cook cycle, including the NPR, remove the chicken to shred. Turn the Instant Pot onto Saute high.
  • Use a pizza cutter to cut the dough into thin noodles (aim for about 1/4 inch thick, 4 inches long).
  • When the soup is simmering, place the egg noodles into the soup. The egg noodles will puff up and float to the top when they are cooked.
  • While the noodles are cooking, shred the chicken.
  • Once the noodles have cooked, add the shredded chicken back into the soup. Stir to combine and serve.

Nutrition

Calories: 252kcal | Carbohydrates: 30g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 1391mg | Potassium: 769mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6075IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 3mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. I love your instant pot recipes! I was wondering if you have any recipes for instant pot cheesecake 😋

  2. Hi Mary! You are too kind. 🙂 I actually don’t have a recipe for Instant Pot cheesecake, mostly because I am obsessed with no bake cheesecake and like it much better than the Instant Pot version! I have tested the Instant Pot version quite a few times and I haven’t nailed it yet. My no bake cheesecake recipes are fail-proof, crack-proof, sliceable and delicious. (have I convinced you to try one yet? 😉 ) You can find my classic no bake cheesecake recipe at this link. 🙂 https://cookingwithkarli.com/no-bake-cheesecake/