I mean, I don’t know your Grandma or her soup, but after years of disappointing chicken noodle soups this Instant Pot Chicken Noodle Soup is worthy of the blog!
Instant Pot Chicken Noodle Soup with Rotisserie Chicken
Seriously, I have tried what seems like one billion chicken noodle soup recipes. I feel really bad saying this, but I’ve really never enjoyed any at all. That’s not true, I got the best recipe ever once, but it was years ago from one of our landlords, Adele, and I’ve since lost it. Ugh, such a bummer.
Homemade chicken noodle soup usually tastes so bland and the celery is too crunchy for my liking. Not this Instant Pot chicken soup though — one missing ingredient changed everything.
I was out of onion. I don’t know how it happened, but I was. Who doesn’t have an onion on hand?? I’m a huge fan of mirepoix for soups, slowly cooking up celery, carrots, onion and garlic for soup to add a great base of flavor. However, with no onion, things would have to be different.
Once there wasn’t onion I didn’t really feel like peeling garlic either, so I hit the cupboard for garlic powder and noticed half an envelope of onion soup mix. On a whim I threw it in and my goodness, it was amazing!!!! The best chicken noodle soup recipe EVER.
And there’s nutmeg in there too. It gives an extra earthy warmth that the soup usually lacks.
Instant Pot Chicken Noodle Soup Ingredients
We love making this Instant Pot chicken noodle soup with fresh pasta, but you can certainly use dried if that’s easier for you. In the ingredients list below, I’ve simply listed “Pasta,” but I included our fresh pasta recipe in the recipe card at the end of this post in case you’re curious how we make it!
Here’s what we used in this pressure cooker chicken noodle soup recipe:
- Olive oil
- Onion soup mix
- Better Than Bouillon Roasted Chicken Base
- Rotisserie chicken
- Pasta (fresh or dried)
How to Make Instant Pot Chicken Noodle Soup
I will never stop saying how much I love cooking with my Instant Pot. It makes prepping recipes like this homemade chicken noodle soup so much easier! Here’s how we made this easy chicken noodle soup:
- Pour the olive oil in first and then add the celery and carrots. Sauté until softened.
- Add the onion soup mix, herbs, and other seasonings and stir for 20-30 seconds.
- Pour in the liquid to create the broth.
- Add the shredded rotisserie chicken.
- Put the lid on the Instant Pot with the valve set to seal.
- Turn off the Instant Pot and then turn it back on and set it to “Soup” for 7 minutes. At this point, you switch the Instant Pot to a quick release by turning the valve to “Steam.” Do this carefully so you don’t get burned by the steam!
- Once the steam has released, remove the lid, turn the Instant Pot back to “Saute” and drop in your fresh noodles (instructions for making fresh pasta are below). Season to taste with salt.
- Serve immediately.
Tip: If you haven’t seen our Instant Pot Cheat Sheet yet, go check it out! It is such a lifesaver!
Can I Make Chicken Noodle Soup on the Stovetop?
Absolutely! We like to use a dutch oven for soups like this, like our most favorite pot ever, but any pot will do.
Heat the pot over medium heat and then add the olive oil. When the oil is hot, add the vegetables and sauté them for a minute or two. Then proceed with all the same steps listed for the Instant Pot method.
Once you have added the shredded rotisserie chicken, cover your pot with a lid and cook for about 30 minutes over medium-low heat.
When the carrots are tender, drop in the fresh noodles and allow them to cook for a minute or two. Salt to taste and bon appetit!
Can I Make CrockPot Chicken Noodle Soup?
Yes again! If you want a better flavor and have the time, sauté the vegetables on the stove top before adding them to the slow cooker. If you don’t have the time and just need to get something cooking, add everything to the slow cooker and cook on low for 3-4 hours.
Near the end of the cook time, add the noodles to the slow cooker and allow them to cook with the lid on for a few minutes. You can salt to taste and then serve as normal.
Making Instant Pot Chicken Noodle Soup with Fresh Pasta
While in Italy, we got to make homemade pasta and it was so simple, but my goodness, once you have fresh pasta you can’t ever go back to dried. It’s a cinch to make and it MELTS IN YOUR MOUTH! Who doesn’t want that?! I’ve included instructions on how to make this easy chicken noodle soup with fresh pasta in the recipe card below.
The more you make it, the more familiar you become with how the dough feels. If you’re putting it through the pasta roller and holes and tears are showing up, just fold the two ends towards, but not overlapping each other and continue putting it through and folding it until it’s smooth. It just needed a little extra time.
If you don’t have a pasta roller, you can use a rolling pin, but make sure that you roll it super thin!
How to Make Fresh Pasta Dough Ahead of Time
If you want to make the pasta dough ahead of time, make it just as stated in the instructions. Then wrap it in plastic and store in the fridge up to 1 day ahead of time. Let it sit out on the counter for 15-20 minutes before trying to roll it.
How to Store Fresh Pasta
If you like your chicken noodle soup with less pasta, you can save some of it for later. Make the pasta as directed and cut it to you desired width. Toss the pasta you want to save in flour and store it in a sealed bag. It can be stored in the freezer for up to one month or in the fridge for up to 15 hours. Never store it on the counter for more than an hour.
How Long is Fresh Pasta Good For?
As mentioned, homemade pasta is good for up to one month in the freezer or 15 hours in the fridge. If you store it longer in the fridge, oxidation and water movement will cause the pasta to start to clump and get a green-ish hue. And trust me, you don’t want any part of eating that!
Tips for Making Instant Pot Chicken Noodle Soup
We like to use Better than Bouillon and water in this pressure cooker chicken noodle soup, but you can use regular chicken stock as well. Just use whichever you have on hand!
If you don’t want to make this chicken noodle soup with rotisserie chicken or forgot to buy one, you can also make this Instant Pot chicken noodle soup with regular chicken breasts or thighs. Simply dice the chicken into bite-sized pieces and cook along with the veggies before adding the remaining soup ingredients.
Lastly, you can definitely freeze leftovers of this Instant Pot chicken soup, but keep in mind that frozen and reheated pasta tends to be a little grainy. Definitely still delicious, but not as good as it was the day you made it.
More Easy Soup RECIPES:
Looking for a few different soup recipes other than our Better than Grandma’s Instant Pot Chicken Noodle Soup? Here are just a few to get you started:
- Meatball Soup
- Butternut Squash Soup
- Irish Beef Stew
- Slow Cooker Potato Broccoli Corn Chowder with Bacon
- Instant Pot Taco Soup, Roasted Tomato Basil Soup
- Chicken Pot Pie Soup
- Brown Butter Cauliflower Soup
- Taco Stew
- Instant Pot Turkey Chili
- Cheesy Southwestern Chicken Tortilla Soup
Better than Grandma's Instant Pot Chicken Noodle Soup
Chicken Noodle Soup
- 4 stalks Celery, , cut in 3 strips and then chopped
- 3 large Carrots
- 1 Tablespoon Olive Oil
- 1/2 Envelope Onion Soup Mix
- 1 1/2 Teaspoons Thyme Leaves , Fresh, (or 3/4 teaspoon Dried)
- 2 1/2 Tablespoons Italian Parsley, Minced Fresh (or 1 Tablespoon Dried)
- 1 Dash Nutmeg, , about 1/8 teaspoon
- 2 Tablespoons Bouillon, Better than Bouillon, Roasted Chicken Base
- 6 Cups Water , *see note
- 1 Chicken, Rotisserie , shredded
- Salt, , to taste
- Fresh Pasta Noodles (recipe and instructions below), *see note
- 1 Cup Flour
- 1 Large Egg, , whisked
- 1 1/2 Teaspoons Olive Oil
- 1 Pinch Salt
- 1 1/2 Teaspoons Water
To Make the Fresh Pasta:
- Dump the flour on a clean countertop.
- Make a well in the center of the flour and add the egg, oil, water and salt.
- Using a fork, start pulling the flour into the egg and stirring to combine.
- Switch to you hands and start to knead the dough together, folding and pressing with the palm of your hand. Continue to knead for 3 minutes. The dough will feel tough, but keep going.
- Wrap tightly in plastic wrap and set aside for 45-60 minutes.
- Unwrap the dough and use a pasta maker to roll it thin starting at 1 and moving through 5 or 6.
- Switch to fettucini or wide egg noodle attachment and cut the dough. Cut these pieces into smaller bits by holding the strands over your fingers with the fingers all pointing towards your chest, and then pulling them apart to break the noodles.
To Make the Instant Pot Soup:
- Heat the instant pot to Saute and make sure the heat is moved to "More" so it gets hot enough.
- Add the olive oil.
- Add the celery and carrots and saute for 2 minutes, stirring occasionally.
- Add the soup mix, herbs and seasoning. Stir and cook for 20-30 seconds.
- Quickly add the better than bouillon and water and stir.
- Add the chicken and place the lid on with the valve set to seal.
- Turn the pot off and then back on to soup for 7 minutes.
- Switch to a quick release of the steam by turning the valve to steam. Stand back to not get burned.
- Turn the pot back to saute and drop in fresh noodles and season to taste with salt. Serve once they are cooked which should take a minute.
- If you don't have Better than Bouillon, just use 6 cups of chicken broth or stock instead.
- Fresh pasta tossed with a little flour and place in a sealed bag can be stored in the freezer for up to 1 month.
- If using dried pasta instead of fresh, you'll want to use 8-12 oz.
To make stovetop chicken noodle soup:Heat a pot over medium heat and add the oil. Once hot, add the veggies and saute for a minute or two. Proceed with the recipe. Once the chicken has been added, cover with a lid and turn to medium low heat. Allow to cook for 30 minutes or until carrots are tender. Proceed with the recipe as normal.
To make slow cooker chicken noodle soup:You can saute the veggies on the stove top for better flavor like above or skip it and add everything to the slow cooker, cooking on low for 3-4 hours before dropping in the noodles and salt and serving as normal. Chicken noodle soup will keep for 3-4 days in the refrigerator.
If you’re looking for another comfort food meal made in the Instant Pot, try this pot roast recipe!
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I will admit, I was a bit skeptical of chicken soup with onion mix, but like you, I was out of onions and thought I’d give it a shot.
Okay, let me tell you, this soup is SO delicious!! And from start to finish, ready in half an hour.
I followed all directions as written with the exception of the noodles — in lieu of making fresh noodles, I cooked egg noodles in a separate pot instead.
DELICIOUS!! Thanks so much!!
Yay!! Thank you Elsie!! I’m so glad you enjoyed this recipe! And thank you for taking time to leave a comment!
I’m not sure when to add my dry pasta..I cant find anything in the instructions.
You will still add them in step 9. They will just take a few extra minutes to cook through completely.
Can I use fresh chicken for the crock pot recipe?
Yes, but you will want to cook it first. It needs to go into the soup cooked before cooking the soup.
I wouldn’t add extra salt next time. I had to add another container of no salt broth to tone it down, otherwise it’s great. The Better than Boullion is very salty on its own, so it might be better to use packaged broth from the start to control over seasoning it.
You can definitely control the salt in this! Don’t add any extra and then salt to taste.
How would you add chicken breasts of i don’t have a roti chicken? Still cook before hand ?
Yes, completely cook the chicken beforehand. I would either pan cook them on the stove top or bake them in the oven…375 for 20-25 minutes.
What size package of dry pasta would you use?
Great question! 8-12 ounces depending on how “noodle-y” you want it! 🙂
At what point do you add the dry noodles? Should they be cooked prior to adding?