This delicious and healthy chicken noodle soup is made in the Instant Pot! Chicken thighs, pasta, veggies, thyme, and turmeric all come together to create this new classic.
Growing up, chicken noodle soup was a staple in my diet.
Not the homemade kind, but rather, the MSG-laden, veggie-void cans and boxes of Campbell's and Lipton's goodness!
As I've grown, my taste buds have matured, but I still never hit upon a recipe that was five-star quality.
This recipe is different.
After perusing a few recipes, and getting some general ideas, I tweaked and simplified some ingredients and steps, thus creating a blog-worthy masterpiece.
Chicken thighs add flavor and fat, without having to use broth, and a simple combination of bay leaf, thyme, and turmeric give it all the spice it needs.
Ingredients and substitutions
- Olive oil
- Chicken thighs - Breasts can be substituted, though thighs have more flavor.
- Vegetables- Onion, carrot, celery, garlic
- Spices - Thyme, turmeric, bay leaf, salt, pepper
- Water - You can use broth, though it's not necessary, as there is plenty of flavor from the thighs.
- Pasta - Some of my favorites are broken spaghetti noodles, brown rice fusilli, and egg noodles.
- Parsley
Recipe steps
Begin by setting the Instant Pot to saute. Add in some oil and chicken thigh pieces, and cook for five minutes.
Add in the vegetables and spices and cook for another three minutes.
Stir in the water and close the Instant Pot. Set it to cook for 20 minutes at high pressure.
Once the soup has cooked through, add in the pasta and cook according to your pasta's package directions.
Serve the soup with fresh parsley and extra seasoning, as desired.
Recipe notes
We've used various pasta types in this recipe, including brown rice, wheat-based, and egg noodles. They've all worked great, just be sure to note the cook time on your preferred noodle, as they all differ.
I like my soup packed full of noodles. If you prefer more broth, only use two cups of pasta.
I once heard The Pioneer Woman say that she adds a bit of turmeric to anything with chicken, as it lends a rich, golden color, so I've been following suit ever since.
If you prefer a soup without pasta, try my Creamy Chicken Soup. For a lower carb option, try this Chicken Cabbage Soup.
Instant Pot Chicken Noodle Soup
Ingredients
- 2 Tablespoons olive oil divided
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-2 inch cubes
- ½ medium yellow onion chopped
- 3 medium carrots chopped
- 2 celery stalks
- 2 garlic cloves minced
- ¼ teaspoon dried thyme
- ⅛ teaspoon turmeric
- 1 dried bay leaf
- 6 cups water
- 3 cups dried pasta of your choice about six ounces; weight will differ depending on the pasta you use
- ¼ cup fresh parsley chopped
- ½ teaspoon sea salt plus more to taste
- black pepper to taste
Instructions
- Turn the Instant Pot to 'saute' and add in one tablespoon of olive oil.
- Once warm, add in the chicken thigh pieces, along with a bit of salt and pepper, and cook them for five minutes, stirring as needed.
- Add the veggies (onion, carrot, celery, garlic) along with 1/2 teaspoon salt to the remaining fat in the pot.
- Cook them for 1-2 minutes, just to bring out the flavor.
- Stir in the spices (thyme, turmeric, bay leaf), and cook for another minute.
- Add in the water.
- Cover the pot with the lid, lock it into place, and cook at high pressure for 20 minutes.
- After the 20 minutes, let the pot sit untouched for five more minutes.
- Release the steam using the vent and carefully open the lid.
- Turn the Instant Pot to 'saute'.
- When the liquid begins to bubble, add in the pasta, cooking for the amount of time stated on the package (different shapes and flours have different times, so please check your particular brand for exact directions).
- Once the pasta has cooked through, add the parsley and extra salt and pepper as needed for taste.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Sandy
This looks awesome! I can't wait to see what else you have in-store for us this month!
Audra
This looks great! Can it be made without an instant pot? I don't have one but would love to make!
Thank you!
Lauren
Thanks Audra! You could probably make it in a large soup pot, but the cooking time would be longer for the chicken.
Barbara
My elderly mother has been very ill with this terrible virus going around and just won’t eat. I made your soup and she devoured it and asked for more! This soup is delicious, healthy, easy to make and is helping my mother recover. Thank you so much, Lauren!!!
Lauren
Oh, that's so great to hear Barbara, thank you for your comment! I hope your mother feels her best soon! 🙂
Charlie
Oh my gosh! Finally found a delicious, comforting chicken noodle soup recipe that rivals Campbell’s AND is all natural AND gluten free!! We all enjoyed it, even my three young children who generally do not care for soups! Thank you so much! Looking forward to trying other recipes from your site!
Lauren
Thanks so much Charlie! It's our favorite chicken noodle soup too. 🙂
Brittany Todorov
Dear Lauren - thank you so much for this recipe. During this time of stay-at-home orders for the coronavirus, we have been craving a warm and comforting soup, and we have made this one twice in the past two weeks. We used chicken bone broth instead of water and added some more veggies instead of pasta (artichoke bottoms, yellow pepper, shiitake mushroom) and a dash of lemon. Seriously the best soup I've ever made. We really appreciate the thoughtfulness of your site, thank you for the wonderful recipes and photos you put together.
Lauren
Thanks, Brittany! I'm so happy you liked this, it's one of our favorites too!
Audra Bursae
I'm making this today - If I use skinless chicken breasts, is the cook time different? Thank you!