Chicken Noodle Soup (Instant Pot / slow Cooker)
I keep this Instant Pot chicken noodle soup recipe bookmarked as one of my ultimate comfort food go-tos for an exceptionally cold day, when someone is feeling under the weather, or when I just want something fuss-free, healthy, and satisfying. Chock full of fresh vegetables, juicy chicken, and savory broth, this is a great recipe that the whole family can enjoy for dinner (and again for lunch the next day.)

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Things that Make this Homemade Chicken soup a Little Different
In an Internet sea of hundreds of chicken soup recipes, here's why this one is my favorite.
- Instant pot preparation: I love to make soup in my Instant Pot--makes an already easy recipe just a little bit easier (see my very favorite Butternut Squash and Sweet Potato Soup.) The pressure cooking method infuses extra flavor into the broth in less time, and results in juicy, tender chicken.
- Marjoram: This (in my opinion) underused and underappreciated dried herb is a big contributor in making the most flavorful chicken noodle soup. It's earthy and woodsy, with notes of citrus. It pairs beautifully with chicken dishes and smells heavenly when added to a simmering broth.
- Cavatappi: I use corkscrew-shaped cavatappi as my pasta of choice in this chicken noodle soup. Although egg noodles are the norm, I think this fun shape adds a bit more pizzazz to the finished dish, and it's a bit studier, so it holds up well for leftovers. Add it at the very end of the recipe, after all remaining ingredients are in the pot!
Top Instant Pot Tips for Making Homemade Chicken Noodle Soup
- Understand the total cook time: The total time for this recipe is longer than the 10 minute "cook time", as it often takes 20 minutes or more for internal pressure to build for Instant Pot soup recipes. After this happens, the timer begins its countdown.
- Natural release vs. quick release: The difference between quick release and natural release functions is how quickly the pressure is released from the pot after cooking is done. For quick release, you manually turn the steam release valve to the venting position. This allows steam to escape rapidly, reducing the pressure within the pot. A good rule of thumb for almost all of my Instant Pot recipes is to do natural release for 10 minutes and then (if necessary) release the rest of the pressure with quick release. Extra simmering time ensures a more flavorful broth and tender chicken.
- Don't overfill: When adding your instant pot recipe ingredients, make sure you don't overfill the pot to ensure proper, even cooking and avoid excessive pressure buildup. Look for a "Max Fill" line on the inner liner. You can always add more broth after cooking if you want to thin out your soup.
No Instant Pot? No Problem!
If you don't have an Instant Pot, you can use a stock pot, saucepan or Dutch oven for a more traditional "slow cook." Follow the instructions in my recipe for the Instant Pot, sauteing vegetables over medium heat. Then, for stovetop preparations, reduce the heat and simmer for about 1 hour after adding the chicken to make sure that it is cooked through before adding the pasta. For a slow cooker cook on "Low" for 7-8 hours or "High" for 4-5 hours, until chicken and vegetables are very tender.
Ingredients and Special Equipment
Please check the recipe card at the bottom of this post for specific quantities.
Chicken Noodle Soup Ingredients
- Olive oil / butter: For dairy-free, substitute vegan butter or use all olive oil.
- Onion: I large yellow onion yields about 2 cups, chopped.
- Carrots / celery
- Red potatoes: 2-3 large will yield about 2 cups, chopped. I use unpeeled red potatoes, but you can peel them if you choose. Russet or white potatoes are good substitutes.
- Fresh garlic: Substitute 2 teaspoon garlic powder.
- Flour: Serves as a thickener for the soup. Omit for a gluten-free option.
- Chicken stock: Substitute 4 cups of water and 4 cups broth for less saltiness. You can also use homemade chicken broth if you're feeling extra productive!
- Bay leaf; Fresh or dried are both fine.
- Dried marjoram: Don't skip this -- it really gives the broth that "extra something" and makes the soup smell amazing while cooking!
- Salt / black pepper
- Boneless skinless chicken breasts: You have several options for substitutions here, bassed on preferences: chicken thighs, cut up whole chicken if you want a mix of light and dark meat, or bone-in chicken breasts (remove the meat from the bones after cooking.)
- Cavatappi pasta (dried): This is the corkscrew-shaped pasta. Substitute 2 cups of most other sturdy pastas, like elbow macaroni, penne, farfalle, egg noodles, or rotini.
- Fresh parsley or sage: Either makes a great garnish to finish off the soup.
Recommended Special Equipment
- Instant Pot: An Instant Pot is a multi-cooker that can do the functions of several different appliances, such as a pressure cooker, slow cooker, and steamer. It can significantly reduce your cooking time while producing the same delicious soup. 6 or 8 quart options are both fine.
- Instant Pot alternatives: See above (No Instant Pot? No Problem!) for options.
Step By Step Photos and Instructions
- Set your Instant Pot (or slow cooker) to the Saute setting. Add the butter and olive oil and cook until the butter has melted.
- Add the onion and cook for 4 minutes, until the onion has softened. Add the carrots, celery and potatoes and cook for 6 minutes more, stirring occasionally. Add the garlic and cook for 2 minutes more, stirring frequently.
3. Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring constantly with a wooden spoon while scraping up any browned bits on the bottom of the pan.
4. Slowly add the broth, stirring to mix. Add the bay leaves, marjoram, salt, pepper, and chicken breast pieces to the pot.
5. Close the lid and seal according to your manufacturer's instructions. Set the Instant Pot to its Soup function or Manual button if you don't have one for Soup. Set your timer for 10 minutes. *If using a slow cooker, cook on "Low" for 7-8 hours or "High" for 4-5 hours, until chicken and vegetables are very tender.
6. Once your timer has finished, use the natural release function for 10 minutes, and then carefully flip the quick release nozzle to let the remaining pressure release. Take off the lid and then transfer the chicken pieces to a cutting board; shred each piece using two forks.
7. Add the uncooked pasta to the soup. Set the function to "Saute" and boil noodles the pasta is cooked al dente (slightly firm), 8 to 10 minutes.
8. Return the shredded chicken to the pot and turn off the heat by pressing the Cancel button. Season with salt and pepper, as needed. Ladle soup into bowls and garnish with chopped fresh herbs like sage or parsley.
Variations on Classic Chicken Noodle Soup
- Pasta variations: While I love fun shapes and a kind of noodle like cavatappi or farfalle (bow ties) that holds up well to chicken broth, egg noodles of all widths are the most traditional kind of pasta found in chicken noodle soup. Choose gluten-free egg noodles or other gluten-free noodles to make this recipe gluten-free (omit the flour.)
- Use pre-cooked chicken: Make this easy recipe even easier by subbing cooked rotisserie chicken for the raw chicken. Shred it or cut it into bite-sized pieces before adding it to the finished soup.
- Vegetable variations: Substitute parsnips, winter squash, or sweet potatoes for the potatoes.
Make ahead and Storage Instructions
- Make-ahead: Chicken noodle soup can be made up to 4 days in advance and stored in an airtight container in the refrigerator. Reheat leftover soup in a small saucepan on the stovetop or in the microwave.
- Freezing: Leftover chicken noodle soup should not be frozen, as noodles generally don't hold up well to defrosting. Instead, freeze soup in an airtight container before adding your noodles. For an extra layer of protection, seal the container in a freezer bag. Defrost frozen soup overnight in your refrigerator and add the noodles when you are reheating.
Troubleshooting / FAQs
How do I cook My Pasta Al Dente?
To cook al dente noodles ("to the tooth" in Italian), boil your chosen pasta in salted water until firm with a slight chewiness, usually a few minutes less than the manufacturer's instructions. At the end of cooking, remove from the heat and/or drain the pasta and toss with your desired sauce.
How Do I fix Soup that is Too Salty?
If you fins that your soup is too salty, you can add a salt-free liquid like water or unsalted broth to dilute the salt concentration. Other solutions are to add a starchy vegetable like a potato to absorb salt, or add some acidity like lemon juice or vinegar to balance the flavor.
What are the best Noodles to Use for Chicken Noodle Soup?
The best chicken noodle soup is one where the noodles hold up well to the broth, even with leftovers. Egg noodles are the traditional choice, offering a rich flavor and chewy texture, but other good options include farfalle (bow ties), cavatappi, elbow macaroni, or rotini.
Try Some more of my Favorite Classic Comfort Food Recipes
- Classic Chicken Pot Pie with Homemade Biscuit Topping
- The BEST Chocolate Cake (Only One I Ever Make!)
- Rich and Fudgy Chocolate Brownies
- Blueberry Muffins with Cinnamon Streusel Topping
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Chicken Noodle Soup (Instant Pot / Slow Cooker)
Equipment
- 1 Instant pot or slow cooker
Ingredients
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, peeled and chopped (about 2 cups)
- 6 celery ribs, chopped (about 1¾ cups)
- 2 large carrots, peeled and thinly sliced diagonally (about 2 cups)
- 2 cups diced red potatoes (2-3 large, see Notes)
- 1 tablespoon minced garlic
- ¼ cup flour
- 8 cups reduced-sodium chicken broth
- 4 bay leaves
- 4 teaspoon dried marjoram
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 2-2½ lbs boneless, skinless chicken breasts, halved (see Notes)
- 2 cups dried cavatappi pasta
- Chopped fresh sage or parsley
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Instructions
- Set your Instant Pot (or slow cooker) to the Saute function. Add the butter and olive oil and cook until the butter has melted.
- Add the onion and cook for 4 minutes, until the onion has softened. Add the carrots, celery and potatoes and cook for 6 minutes more, stirring occasionally. Add the garlic and cook for 2 minutes more, stirring frequently.
- Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring constantly while scraping up any browned bits on the bottom of the pan.
- Slowly add the broth, stirring to mix. Add the bay leaves, marjoram, salt, pepper, and chicken breast pieces to the pot.
- Close the lid and seal according to your manufacturer's instructions. Set the Instant Pot to its "Soup" function or "Manual" function if you don't have one for Soup. Set your timer for 10 minutes. *If using a slow cooker, cook on "Low" for 7-8 hours or "High" for 4-5 hours, until chicken and vegetables are very tender.
- Once your timer has finished, let the steam release naturally for 10 minutes, and then carefully flip the release nozzle to let the remaining steam release. Take off the lid and then transfer the chicken pieces to a cutting board; shred each piece using two forks.
- Add the uncooked pasta to the soup. Set the function to "Saute" and cook until the pasta is cooked al dente (slightly firm), 8 to 10 minutes.
- Return the shredded chicken to the pot and turn off the heat. Season with salt and pepper, as needed. Ladle soup into bowls and garnish with chopped fresh sage or parsley.
Notes
- It's hard to find a package of chicken breasts with exactly 2 or 2-½ pounds of chicken, which is why I've given you some flexibility. I most recently used 2.4 pounds, but I've also used close to 2.
- To make this soup without an Instant Pot or a slow cooker, cook it on your stovetop in a large saucepan or a stockpot. Reduce the heat and simmer for about 1 hour after adding the chicken to make sure that it is cooked through before adding the pasta.
- If you plan to make the soup and then freeze it, wait to add the noodles until before you plan t serve it. Noodle tend to fall apart after they have been defrosted.
I think this is my favorite thing you've done. Seriously.
What a delicious pot pie variation! I've tagged you on my blog with an award and meme!
Oh, butternut squash is my favorite too. I make it so often that by February my husband begs me to go a whole week without it. I love it and can't wait to try it in pot pie. How delish!
By the way, several months ago you posted a wonderful granola recipe, I have made it every week since. It is pure genius to soak the dried fruit in orange juice. I just love it.
Thanks so much, Megan of Bit of Nutmeg
Those pot pies look so nice with the lattice tops! I wish I could join you for dinner today!
Julie, you've outdone yourself. This looks mindbendingly good. Two thumbs up!