Skip to Content

Instant Pot Chicken Noodle Soup with Homemade Egg Noodles

Instant Pot Chicken Noodle Soup with Homemade Egg Noodles will be your new, go-to recipe! It’s creamy, thick, and filled with hearty veggies and homemade egg noodles. Instant Pot and stove top instructions included.

*This post may contain affiliate links. This means as an Amazon Associate and affiliate for other products, I earn from qualifying purchases at no extra cost to you.

Chicken noodle soup with bread in a white bowl

I recently attended a soup potluck. It reminded me that everyone has their own style of Chicken Noodle Soup! Some recipes include potatoes, peas, wheat noodles, peeled carrots, or unpeeled carrots.

Some people add lots of herbs, a can of cream-of-something soup, lots of noodles, or even pasta. Everyone has their own recipe. I love the variety!

Instant Pot Chicken Noodle Soup with Homemade Egg Noodles will be your new go-to recipe! It is creamy, thick, and chock full of veggies and homemade noodles.

Watch me make it step by step on Instagram. You can make this recipe one handed if you’re a mama like me!

This is my tried, tested, and true recipe! Not to brag, or anything, but it’s THE BEST 😉 

Don’t just take my word for it! The recipe reviews speak for themselves.

Creamy chicken noodle soup with homemade egg noodles in the Instant Pot. THE BEST CHICKEN NOODLE SOUP RECIPE EVER with 3 secret ingredients. This Instant Pot Pressure Cooker Soup has dozens of 5 star reviews. BEST SOUP EVER!

THE BEST HOMEMADE INSTANT POT CHICKEN NOODLE SOUP

Here’s reviews from people who have made this AMAZING recipe:

This quickly became a fam fav for my husband and I and our 1.5 year old. I’ve probably made it 4x now and it seems like it gets better and better!

We had this for dinner tonight! SO GOOOOOOD! My husband is not a soup lover but he DEVOURED this! Can’t wait to share the leftovers!

I made this tonight, and WHOA. Seriously delicious. Even my picky kiddos ate it! Also used your frozen veggie hack to cool it down. I threw some frozen corn in my bowl too- WHOA! So good, thanks, lady!

Tried this last night in my first Instant Pot (recipe). I thought I was going to poop myself the whole time but no one died and it turned out amazing! Didn’t do the homemade pasta but next time I will! Thanks so much!

This was AMAZING. I made it tonight, noodles and all! This was my first time ever making noodles and your directions and video were perfect! Thank you!

It really is the best! I have yet to find a person who tries it and doesn’t ask for the recipe. Thank you!!

With my husband sick with the flu and daughter with strep throat I just used this product (Better than Bouillon) on your recommendation and wow did it flavor my soup well!!!

Oh my goodness! I made your chicken noodle soup tonight and it was life changing!

My favorite recipe of yours, I watch this story all the time!

This recipe is worth $1800 alone!!

I have to say, I made your soup tonight- even made the trek to the grocery store for the Better than Bouillon and it was SO worth it!

a bowl of chicken noodle soup with a blue pot in the background with celery and bread

HOW LONG TO COOK CHICKEN NOODLE SOUP IN INSTANT POT 

The amount of time it takes to cook Instant Pot chicken noodle soup depends on the thickness of your chicken. If you have thinly cut vegetables and cubed chicken, only cook on Manual High Pressure for 3 minutes.

If you have a large chicken breast or 2 (or 3), cook for 10 minutes to ensure the chicken is fully cooked. Keep in mind the longer you cook the soup, the softer the vegetables will become.

INSTANT POT CHICKEN NOODLE SOUP FROZEN CHICKEN

You can easily make Instant Pot homemade chicken noodle soup with frozen chicken. The Instant Pot cooks frozen chicken really well! The cook time is actually the same as fresh chicken. 

Again, the amount of time it takes to cook depends on the thickness of the chicken. If you have large frozen chicken breasts, cook for about 10 minutes on Manual High Pressure. Pressure cook only 3 minutes for cubed frozen chicken.

WHAT ARE THE BEST NOODLES FOR INSTANT POT CHICKEN NOODLE SOUP?

Chicken noodle soup can be made with a variety of different noodles. I have even seen chicken noodle soup made with pasta. However, old fashioned chicken noodle soup is usually made with egg noodles.

Egg noodles are ribbons of egg and flour based dough. They are long, wide, flat, and a soft yellow color. 

Many classic chicken noodle soup recipes call for egg noodles because they are soft and tender, whereas pasta is cooked “al dente” or somewhat chewy. 

In my opinion, you just can’t beat chicken noodle soup with homemade egg noodles! Don’t be intimidated. I’ll teach you how to make homemade egg noodles.

Watch my YouTube video My Famous Chicken Noodle Soup for step-by-step instructions.

HOW TO MAKE HOMEMADE EGG NOODLES

My recipe has incredibly easy, homemade egg noodles. You can definitely use dried noodles, but just promise me you’ll make these at least once sometime, okay? 🙂

The ingredients are super simple: flour, eggs, water, white pepper, and baking powder.

Ingredients for homemade noodles for instant pot chicken noodle soup

The trick to the noodles is to flour generously and let them rest between stages. 

Mix up the initial dough, REST. Roll out once, REST. Roll out again, REST. Enjoy the most satisfying bowl of soup ever, REST.

When you’re ready to roll them out, you need to dust with a little flour with every step–rolling, flipping, cutting, and tossing. The noodles expand while they cook, so keep that in mind when you’re choosing how big to cut them!

Resting noodles

WHAT’S WHITE PEPPER?

White pepper and black pepper are made from the same plant, but the difference is in how they are processed. White pepper comes from berries picked at full ripeness, soaked in water, and the outer layer removed leaving only the inner seed. On the other hand, black pepper is made from unripe berries, dried to blacken the outer layer.

Black pepper is most popular in American kitchens, while white pepper is commonly used in French, Chinese, Vietnamese, and Swedish cooking.

White pepper is commonly used in light-colored dishes for flavor with visual appeal. It’s perfect for our homemade egg noodles! I find the flavor is milder than black pepper.

HOW TO COOK HOMEMADE EGG NOODLES

Add the noodles to the soup after pressure cooking on the Saute feature. They take only a couple minutes to cook up. 

You’ll know they’re done when they float to the top! Make sure to taste one to make sure it’s done.

Homemade noodles for chicken noodle soup

HOW TO FREEZE HOMEMADE EGG NOODLES

We like lots of noodles at my house! This recipe makes enough to give everyone a generous portion. If you don’t use all your homemade egg noodles, just freeze them in a plastic storage (Ziploc) bag with extra flour for next time. 

Next time you’re ready to cook homemade egg noodles, you can just throw them frozen into the soup! You’ll know they’re fully cooked when they float to the top.

WHEN SHOULD I ADD NOODLES TO CHICKEN SOUP?

Add homemade egg noodles to my homemade chicken and egg noodle soup recipe AFTER pressure cooking. Release the pressure, then bring the soup back to a boil on High Saute. 

When the soup comes back to a boil, simply sprinkle in the noodles. Cook until the noodles are plump and float to the top, about 3 minutes.

DO YOU COOK EGG NOODLES BEFORE ADDING TO SOUP?

Homemade egg noodles uncooked with flour
iphone pic

If you’re in a pinch, this recipe can use dry, packaged egg noodles or pasta. I recommend first boiling them on the stove in water as instructed on the package. Then, add cooked noodles to the finished soup.

I recommend this vs. cooking your dried egg noodles or pasta in the Instant Pot. Boiling the noodles in the soup for 8-10 minutes after it has finished pressure cooking might make the vegetables soggy.

You can experiment by adding the raw, dry noodles to the soup before pressure cooking. However, I only recommend this if your cook time is 3 minutes.

WHY ARE MY EGG NOODLES CLUMPY?

When noodles are clumpy or sticking together, it may be a number of things:

  • Not floured enough. If you watch my Youtube video, you’ll see how often and liberally I flour the noodles at each step.
  • Too warm. When the noodles are too warm, they’ll “mush” together and become very soft. To alleviate or prevent this, you can keep your dough in the fridge or freezer to keep it intact.

WHY ARE MY CARROTS MUSHY?

Carrots (and other vegetables) get mushy when overcooked. This likely means you need either larger carrots or less cook time.

The cook time for this recipe depends on the chicken. Larger chicken requires more time to cook. In this case, I would recommend using larger carrot pieces, as diced carrots will become mushy with a longer cook time.

Mirepoix for chicken noodle soup

INSTANT POT CHICKEN NOODLE SOUP WITH FROZEN EGG NOODLES

You can purchase frozen egg noodles at the store for this recipe. Simply add them (frozen) directly to the boiling broth, just like you would add the fresh noodles to my recipe.

INSTANT POT CHICKEN NOODLE SOUP STORAGE AND REHEATING

If you have leftovers, store in the fridge in a sealed container. Reheat on the stovetop or in the microwave.

The noodles will absorb liquid over time and the soup will become thick. Add additional water, milk, or broth, if needed.

I don’t recommend freezing this soup with homemade egg noodles. You could freeze the soup without the noodles and then add them fresh after reheating. Otherwise, I think the noodles will get a little soggy and mushy. 

WHAT CAN I ADD TO CHICKEN SOUP TO MAKE IT TASTY?

I have three secret ingredients for Instant Pot chicken noodle soup!

What makes this THE BEST Instant Pot chicken noodle soup you’ll ever taste? Aside from the homemade noodles, it’s these three ingredients for the broth:

  • Fresh Parsley: It’s just got this certain, almost minty, flavor that is to die for.
  • Tarragon: Find this spice dried in the spice section. It has a deep, robust, distinct flavor that isn’t something you taste every day.
  • Better than Bouillon: Better than Bouillon is my secret weapon to make every broth, sauce, and soup taste savory, thick, and flavorful. It’s a paste that you add into your liquid to make chicken broth and intensify flavor. I like purchasing the reduced sodium, organic kind at Costco.
a spoonful of chicken noodle soup with a carrot on the spoon and blue pot in the backgroud

WHAT TO SERVE WITH HOMEMADE INSTANT POT CHICKEN NOODLE SOUP

My creamy Instant Pot homemade chicken noodle soup is very hearty, filled with protein, vegetables, and heavy cream. It’s definitely a soup that can stand alone!

But if you’re looking to serve it with something, I love a soup + salad or soup + sandwich combo!

Here’s one of my favorite salad recipes that people are raving about!

Here’s an easy, perfect soup-dipping sandwich. This sandwich has a delightful crunch to compliment any soup.

Homemade chicken noodle soup with egg noodles is fantastic paired with crusty bread, rolls, or served in a bread bowl.  I like this bread bowl recipe, or you can usually find pre-made bread bowls in the grocery store bakery.

Now that I’ve spilled the beans on my secret ingredients to make this the best homemade chicken noodle soup with egg noodles, go ahead and try it already! 

It’s one of my favorite soups to make in my Instant Pot. What used to take 2 hours on the stove, now takes less than an hour, start-to-finish, with FROZEN CHICKEN and only 5-10 minutes cook time!

INSTANT POT SOUPS

HOW TO MAKE CHICKEN NOODLE SOUP ON THE STOVE

  • To a large pot, saute onion in a little oil.
  • Add the frozen chicken, water, Better than Bouillon, and half the spices. Let simmer for 20-30 minutes, until the chicken is cooked.
  • Make noodles while the broth is simmering.
  • Remove chicken and shred or dice.
  • Skim off any impurities, then add the rest of the veggies and chicken back in.
  • Simmer for 10-15 minutes, or until the vegetables are tender.
  • Add additional seasonings, more Better than Bouillon, and taste, taste, taste!
  • Bring the soup to a boil and add noodles. Boil for 3-4 minutes or until the noodles float to the top and are tender

TIP: Use the “bone broth” made from my Chicken Drumstick recipe to make this recipe. The flavor of the broth will be lovely and robust!

a hand on a bowl of steamy chicken soup

MY FAVORITE TIPS FOR KIDS 

Here’s a quick tip I like to do for my kids when I serve hot soup. Add their portions to their bowls, then add some frozen vegetables. I like corn and peas.

Mix this all together, and let it sit for just a couple minutes. Mix again, and it’ll be perfect for kids! The hot soup warms up the frozen veggies, and the frozen veggies cool down the soup.

TIP: Use the “bone broth” made from my Chicken Drumstick recipe to make this recipe. The flavor of the broth will be lovely and robust!

About Lisa

Lisa childs holding an instant pot lid with a mickey instant pot

Lisa Childs is the food blogger behind Tried, Tested, and True. Join the hundreds of thousands of people each month that learn from Lisa-

Subscribe to her website, follow her on Instagram at @tried_tested_true, follow her on Pinterest, and find her on Youtube at Tried Tested and True. She is passionate about giving home cooks confidence using their Instant Pots. Make sure to sign up for our email newsletter to hear from personally from her weekly! Learn more about Lisa.

DON’T FORGET TO PIN THIS POST!

Graphic of Instant Pot Chicken Noodle Soup with a picture of a bowl of soup
Chicken noodle soup with bread in a white bowl

The Best Instant Pot Creamy Chicken Noodle Soup with Homemade Egg Noodles

Yield: 6
Prep Time: 30 minutes
Cook Time: 10 minutes
Noodles: 30 minutes
Total Time: 1 hour 10 minutes
Instant Pot Chicken Noodle Soup with Homemade Egg Noodles will be your new, go-to recipe! It’s creamy, thick, and filled with hearty veggies and homemade egg noodles. Instant Pot and stove top instructions included.

Ingredients

Chicken Noodle Soup

  • 1 tablespoon olive oil, coconut oil, or butter
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 bag mini carrots (or 3 cups chopped)
  • 1 bunch celery, diced (about 5 cups), keep the leafy tops and middle part and chop them up as well
  • 2-3 fresh or frozen chicken breasts (about 3 cups chicken)
  • 1/2 cup fresh curly parsley, chopped
  • 6 cups chicken broth* (I use water with Better than Bouillon) 
  • 1/4 cup Better than Bouillon (I use organic, reduced sodium chicken)
  • 1 1/2 tablespoons basil
  • 2 tablespoons oregano
  • 2 tablespoons tarragon
  • 1 bay leaf
  • 1 cup heavy cream

Homemade Egg Noodles

  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon white pepper or salt
  • 2 eggs
  • 1/2 cup water
  • Additional flour as necessary, usually about 1/2-1 cup total.

Instructions

  1. Press the Saute button on the Instant Pot and adjust to High.
  2. When the pot reads HOT, add a tablespoon of oil/butter. Add the onion, sauté until slightly translucent. Add garlic, carrots, and celery. Mix and Sauté the veggies for just a couple minutes.
  3. Add the chicken, chicken broth, and 3/4 of the fresh parsley.
  4. In a small bowl, mix together the basil, oregano, and tarragon. Sprinkle half of the herb mixture into the Instant Pot, along with the bay leaf. Reserve the other half.
  5. Press the CANCEL/OFF button. Place the lid on the Instant Pot, turn the knob to SEALING, and cook on High Pressure for 3 minutes, if your chicken is fresh and cut into bite-sized pieces. 10 minutes if your chicken is a whole breast. (Fresh or frozen, the time is the same.)
  6. Make your noodles while the soup is cooking (see instructions below.)
  7. When the soup has finished pressure cooking (the display will read L0:00), carefully release the pressure in short bursts by rocking the sealing knob from from the sealing to venting position multiple times. The pressure takes about 5 minutes to release.
  8. Remove the lid and set the pot to High Saute again.
  9. If your chicken breasts were whole, take the chicken out onto a cutting board and cut into chunks or shred (your preference), and return to the pot.
  10. Add the remaining herb mixture, Better than Bouillon, and the remaining fresh parsley.
  11. Toss the noodles with additional flour and to loosen them up before adding to the soup.
  12. When the soup comes back up to a boil, sprinkle in the noodles. Cook until the noodles are plump and float to the top, about 3 minutes. If you're using dry noodles, cook them separately and add them at this point. If you're using fresh/frozen egg noodles, add them directly to the soup to boil.
  13. Turn off the Instant Pot and stir in heavy cream right before serving and enjoy!


Homemade Egg Noodles

  1. In a large bowl, whisk together flour, baking powder, and white pepper or salt. Make a well in the center of the flour, and add eggs and water.
  2. Mix all ingredients to make a soft dough. The dough should stick to your fingers a little, but not be like a batter. When the mixture gets too difficult to stir with a spatula, use your hands to work the dough together and lightly knead into a ball.
  3. Cover with plastic wrap or a clean tea towel and let the dough rest for 5-10 minutes.
  4. Roll out on a floured surface to 1/8 an inch. Dust liberally with flour as needed on both sides.
  5. Cover and let rest for 5 minutes.
  6. Lightly flour again and flip the dough over and roll out further.
  7. Cut the noodles into long rectangular sheets using a sharp knife or pasta machine, using flour to keep them from sticking.
  8. Cut the noodles into thin strips, 1/4 of an inch thick. Toss the noodles with more flour in a bowl and keep covered in the fridge or freezer until ready to cook. Keep in mind they will expand as they cook.

Notes

*If you choose to omit the heavy cream to keep this soup dairy free, use 7 cups of chicken broth.

We like lots of noodles at our house. This recipe makes enough to give everyone a generous portion. If you don't want to use all noodles, just freeze them in a Ziploc bag with more flour to use next time. You can just throw them in the soup frozen!

Here's a quick tip I like to do for my kids when I serve hot soup. Add their portions to their bowls, then add some frozen vegetables. I like corn and peas. Mix this all together, and let it sit for just a couple minutes. Mix again, and it'll be perfect for kids! The hot soup warms up the frozen veggies, and the frozen veggies cool down the soup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 200Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 1945mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 10g

Did you make this recipe?

Tag me @tried_tested_true on Instagram!

Jackie

Saturday 3rd of September 2022

Other than all the chopping (which I sometimes do ahead of time) this soup comes together SO FAST and it's incredibly tasty. I've made it half a dozen (or more) times and realized I never commented. A soup this good deserves a comment! My toddler grandson loves it too...it's great for kids! I do add peas to it at the end and as much as I'd love to make homemade egg noodles, I use the frozen variety so I can prepare it faster and with less mess. I'm sure the homemade noodles would be heavenly in it though! Such a great, fast recipe! Thank you for sharing!

Donna

Wednesday 23rd of March 2022

Made this for supper tonight. Soooo good!!! First time making homemade noodles and they were awesome thanks to your step by step instructions. Can this soup be frozen? I'm new to Instant Pot and have tried a few of your recipes. Must say, everything I've tried has been a home run.

Lisa Childs

Wednesday 30th of March 2022

I'm so glad you enjoyed it, Donna!! I don't recommend freezing this soup with the noodles. You could freeze the soup without the noodles and then add them fresh after. Otherwise, I think the noodles will get a little soggy and may fall apart and get mushy.

Lisa Childs

Monday 7th of March 2022

Hi Barbara! Yes, dried herbs. This soup is very herby which is why I recommend you mix all the herbs together, then add half before pressure cooking and the other half (or how much you want to your taste) after. Pressure cooking dulls the flavors a little, so I like to add some right after pressure cooking to liven it up a bit. If you taste it after pressure cooking and like it, don't add the rest of the herbs. I like it with all of them :) If you didn't use the fresh noodles, then it will not be as thick because the flour from the noodles makes it thicker. The homemade noodles also absorb liquid, making the soup thicker. Hope that helps!

Yanirys

Tuesday 7th of September 2021

Just made this recipe and it was so good that my boyfriend and I each had 2 bowls! Thanks for this! I will have to try with the home made noodles next time,

Lisa Childs

Monday 7th of March 2022

Yay! thank you so much! glad you enjoyed it.

Hailey

Saturday 22nd of February 2020

I really love the flavor of this! I’ve made it twice, and both times my carrots have been incredibly mushy. I can’t tell if I’m somehow doing something wrong or if they are just supposed to be like that? My noodles are also so ugly but taste good! I’m having a hard time keeping them from sticking together into more like massive gnocchi shapes but I’ll try to figure that out.

Skip to Recipe