Classic Chicken Noodle Soup has never been easier or quicker than in your Instant Pot!  This Easy Instant Pot Chicken Noodle Soup is always a great choice-packed with chicken, egg noodles, chicken broth, onions, carrots, peas, and celery!

8 ( 1 and 3/4 cup) servings

What ingredients do I need to make this Easy Instant Pot Chicken Noodle Soup?

• Skinless bone-in chicken breasts-The secret to delicious chicken noodle soup making the broth from scratch using chicken with the bone in. 
• Olive oil- you will use this to sauté the vegetables. It’s only 2 tsp and gives the veggies great flavor. The overall point value does NOT change regardless if you use it or not. 
• Carrots– diced 
• Celery– diced 
• Onion-diced
• Garlic cloves-minced  
• Salt-for taste
• Pepper-for taste
• Chicken bullion cube or 1 Tbsp granulated chicken bullion- for flavor
• Reduced sodium chicken broth-for the chicken broth. I use Great Value reduced chicken broth from Walmart.
• Fresh thyme- minced
• Fresh parsley-minced
• Bay leaf-for flavor 
• Egg homestyle noodles- I like to use country homestyle egg noodles. Any egg noodles will work. Click HERE for the country egg homestyle noodles, click HERE for the Al Dente Carba-Nada Egg Noodles, or click HERE for whole wheat egg noodles. You may also use a gluten free egg noodles like these ones HERE. The point value may differ depending on the brand you use. The points are calculated using the country egg homestyle noodles and the Al Dente Carba-Nada Egg Noodles and whole wheat egg noodles. 
• Frozen peas-thawed

How do I make this Easy Instant Pot Classic Chicken Noodle Soup?

Turn your Instant Pot to the sauté setting.

Put 2 tsp olive oil in the bottom of the Instant Pot or you can spray it with non stick cooking spray.

I recommend using olive oil- it gives the oil/vegetables great flavor and the overall point value is the same with or without the 2 tsp olive oil. 

Add carrots, celery, onion, salt and pepper. 

Sauté, and stirring frequently, until the onions are translucent.

Add broth, chicken, bullion cube, parsley, bay leaf, thyme, bay leaf, and garlic.

Secure lid and turn valve to “seal.” Set Instant Pot on Manual for 11 minutes.

Quick release pressure when done cooking.

Remove chicken to a plate, and remove and discard bay leaf. Shred chicken with two forks and discard chicken bones.

Place chicken back into the pot when shredded.

Turn Instant Pot back to Sauté.

When the soup comes to a boil, add egg noodles and continue to cook, in the instant pot, uncovered, stirring occasionally, until noodles are tender, or about 5 minutes. 

When noodles have finished cooking, add peas and stir to combine. 

Serve and enjoy!

Store leftovers in an air tight container in the the refrigerator for up to 4 days or in the freezer for up to 4 months.

Tip: If you plan on freezing any leftover chicken noodle soup, I don’t recommend adding the noodles until it’s thawed and heated on the stovetop. 

Ingredients:

• 2 lbs. bone-in chicken breasts, skin removed
• 2 tsp olive oil 
• 6 oz. dry country egg homestyle noodles, Al Dente Carba-Nada Egg Noodles, or whole grain egg noodles
• 3 carrots, diced 
• 4 stalks celery, diced 
• 1 small onion, cut and diced
• 3 garlic cloves, minced  
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 chicken bullion cube or 1 Tbsp granulated chicken bullion 
• 10 cups Great Value reduced sodium chicken broth
• 2 tsp fresh thyme, minced
• 2 tsp fresh parsley, minced
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions: 

1. Turn your Instant Pot to the sauté setting.
2. Pour the olive oil in the bottom of the Instant Pot or you can spray it with non stick cooking spray. Add carrots, celery, onion, salt and pepper. Sauté, and stirring frequently, until the onions are translucent.
3. Add broth, chicken, parsley, bay leaf, thyme, bay leaf, and garlic. Secure lid and turn valve to “seal.” Set Instant Pot on Manual for 11 minutes. Quick release pressure when done cooking.
4. Remove chicken to a plate, and remove and discard bay leaf. Shred chicken with two forks and discard chicken bones. Place chicken back into the pot when shredded.
5. Turn Instant Pot back to Sauté. When the soup comes to a boil, add egg noodles and continue to cook, in the instant pot, uncovered, stirring occasionally, until noodles are tender, or about 5 minutes. 
6. When noodles have finished cooking, add peas and stir to combine. Garnish with fresh parsley, if desired. 
7. Serve and enjoy!
8. Store leftovers in an air tight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. If you plan on freezing any leftover chicken noodle soup, I don’t recommend adding the noodles until it’s thawed and heated on the stovetop. 

Makes: 8 ( 1 and 3/4 cup) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• I like to use country homestyle egg noodles; however any egg noodles will work. Click HERE for the country egg homestyle noodles, click HERE for the Al Dente Carba-Nada Egg Noodles, or click HERE for whole wheat egg noodles. You may also use a gluten free egg noodles like these ones HERE. The point value may differ depending on the brand you use. Also, you may use whole wheat egg noodles if you have whole grain pasta as a zero point food.