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Instant Pot Traditional Chicken Noodle Soup

This takes your basic chicken broth to the next level with home style egg noodles - prepared separately. Cook them separately and bring them together when serving for the perfect chicken noodle soup.
Prep Time 30 mins
Cook Time 5 hrs
Total Time 5 hrs 30 mins
Course Soup
Cuisine Canadian
Servings 10 servings



  • 3 whole carrots
  • 2 stalks of celery
  • 1 onion
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 raw or cooked chicken carcass or pieces like necks and feet


  • 3 carrots sliced like coins
  • 2 stalks of celery sliced
  • 1 small onion diced
  • 2 cups cooked chicken meat chopped
  • 3 cups thick egg noodles
  • 1 tablespoon vegetable oil optional


  • Combine broth ingredients - chicken pieces, celery, carrots, bay leaves, salt and a whole onion in the Instant Pot.
  • Set the Instant Pot to the Soup/Broth setting for 4 hours on High pressure
  • Allow the broth to drop the pressure naturally (this could take 30 minutes to an hour)
  • Meanwhile, boil egg noodles according to package directions (usually about 10 to 14 minutes)
  • Drain the egg noodles. Add the vegetable oil to prevent them from sticking to each other and refrigerate.
  • Chop the cooked chicken meat and set refrigerate until the soup is ready.
  • Strain the broth in a fine mesh sieve. (Optionally, the broth can be refrigerated and defatted the next day).
  • Return the broth to the Instant pot with the sliced vegetables and use Saute-Normal to boil them until they are tender.
  • Season with salt and pepper to taste
  • To serve family style, serve individual bowls of the soup and allow everyone to combine the amount of noodles and chicken at the table.