---
title: "Chicken Noodle Soup"
slug: "chicken-noodle-soup"
date: "2026-02-08"
lastUpdated: "2026-02-08"
category: "soup"
tags: ["soup", "chicken", "instant-pot", "meal-prep"]
cookTime: 40
prepTime: 20
servings: 8
author: "jake"
description: "A comforting chicken noodle soup perfect for rainy or sick days. Made easy in the Instant Pot but can be adapted for stovetop cooking."
featured: false
display: true
displayPhoto: ""
---

A comforting chicken noodle soup perfect for rainy or sick days. Made easy in the Instant Pot but can be adapted for stovetop cooking

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## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
### Main Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- Kosher salt and fresh ground pepper to taste
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 chicken bouillon cube or powder
- 4 cups chicken broth
- 2 pounds chicken (usually one Safeway or Costco chicken)
- 4 cups water
- 2 cups uncooked egg noodles

## Instructions
1. Turn your Instant Pot to the saute setting.
2. Add the **butter** and cook until melted. Add the **onion**, **carrots**, and **celery** and saute for 3 minutes until the **onion** softens and becomes translucent.
3. Season with **salt** and **pepper**, then add the **thyme**, **parsley**, **oregano**, and **chicken bouillon**. Stir to combine.
4. Pour in the **chicken broth**. Add the **chicken** pieces and another 4 cups of **water**.
5. Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes on high pressure.
6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete before opening the instant pot.
7. Remove the **chicken** pieces from the soup and shred with two forks.
8. Add the **noodles** to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the **noodles** are cooked.
9. Turn off the Instant Pot. Add the shredded **chicken** back to the pot, taste for seasoning and adjust as necessary. Garnish with additional **parsley** if preferred.

## Notes
### Meal Prep Tips
- **Make it last**: This recipe can make nearly a whole week of soup. Double it if you're feeling dangerous.
- **Noodle absorption**: If doing meal prep with lots of noodles or macaroni, they tend to soak up the broth. Double the water and broth amounts if you want it to keep in the fridge and retain liquid, versus becoming more of a soup-casserole.

### Seasoning Tips
- **Don't oversalt**: Watch the amount of salt in this recipe - it's pretty easy to over-salt if you're not careful, especially with the bouillon cube.

### Stovetop Adaptation
This recipe can be made on the stovetop by simmering the ingredients in a large pot for about 30-40 minutes until the chicken is cooked through, then following the same steps for shredding and adding noodles.

## References
- Reference Recipe **[HERE](https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/)**
</RecipeCard>
