A delicious chicken noodle soup recipe cooked in an nstant Pot

Nothing beats a delicious bowl of homemade chicken noodle soup, and it is extremely good for you, particularly during the winter months.

Unfortunately, it can be a bit time-consuming to prepare from scratch with a chicken carcass. This no-muss, no-fuss version is faster and easier, yet still incredibly tasty thanks to the addition of cost-conscious chicken thighs and the subtle infusion of flavour from a fresh ‘bouquet garni.’

The ‘bouquet garni’ originated in France and traditionally includes a blend of parsley, thyme, and bay leaves. However, any combination of fresh or dried herbs can be used to create one. The version shown here includes rosemary in addition to the classic trio.

If using dried herbs, a section of cheesecloth is used to create a sachet that is then dropped into soups or stews while cooking. Fresh herbs are bound by a length of kitchen twine, as shown, to make it easier to pick out the woody stems and bay leaves before serving.

Tip: A squeeze of fresh lime juice right before serving is a welcome addition to most broth-based soups.

Deliciously comforting chicken noodle soup recipe

Deliciously Comforting Instant Pot® Chicken Noodle Soup

This deliciously tasty, healthy and comforting chicken noodle soup recipe is cooked in an Instant Pot® which speeds up the whole cooking process to get maximum flavour. It is easy to prepare and cook. Enjoy!
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Soup
Cuisine Asian
Servings 10 cups
Calories 239 kcal


Bouquet Garni Ingredients

  • 8 stems fresh flat-leaf parsley
  • 12 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 whole bay leaves

Soup Ingredients

  • 1 tbsp olive oil extra virgin
  • 4 cloves garlic crushed or minced
  • 1/2 large white onion chopped
  • 4 medium carrots sliced
  • 4 stalks celery sliced
  • 8 cups chicken broth preferably organic, see recipe notes
  • 500 grams chicken thighs boneless and skinless
  • 500 grams chicken breasts boneless and skinless
  • 170 grams medium egg noodles preferably wholewheat, about 3 nests
  • sea salt and black pepper to taste
  • 1 large lime cut into wedges, optional


  • Prepare the ‘bouquet garni’ by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing with kitchen twine, as shown. Securely tuck the bay leaves inside the twine to hold and set aside.
  • Press the “Sauté” button on your Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables soften and develop a bit of colour, about 5 minutes. Turn the unit off.
  • Add the chicken broth to the pot, along with the chicken thighs and breasts. Push the chicken pieces down into the liquid with a wooden spoon or spatula until fully submerged.
  • Add the ‘bouquet garni’ on top and gently push into the liquid, as well. Add the lid and lock into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust the cooking time to 10 minutes.
  • When the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release of any remaining steam. Turn the unit off.
  • Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set aside,
  • Select the “Sauté” function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes, stirring occasionally.
  • Turn the unit off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.
  • To serve, transfer the soup to individual soup bowls. I like to add fresh lime wedges on the side for squeezing. Enjoy!


Do not overcook the noodles or they will become mushy. They will continue to soften some in the hot liquid.
You can use a combination of chicken broth and water if you want to. However, for best results, use at least 50% chicken broth.


Sodium: 844mgCalcium: 46mgVitamin C: 22mgVitamin A: 4339IUSugar: 2gFiber: 2gPotassium: 592mgCholesterol: 81mgCalories: 239kcalSaturated Fat: 3gFat: 12gProtein: 21gCarbohydrates: 11gIron: 2mg
Keyword Best Chicken Noodle Soup Recipe
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