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Instant Pot Chicken Noodle Soup

Updated: Jan 11, 2019

Since the holidays my house has been working through some pretty awful colds as it makes it rounds to each of us, including mama here, and we know mamas shouldn't be allowed to get sick.

Of course the show must go on, the littles are always hungry, so I need easy meals that are nourishing to keep us healthy through this winter. So this soup is just the thing, the Instant Pot made it a fast meal.

You can use homemade bone broth if you want or store bought, bone broth is filled with so many immune-boosting components like collagen, vitamins and minerals, it's really more of a medicine than a food.


1 Tbsp butter

3 large carrots, diced

3 stalks celery, diced

1 small onion, diced

2 Tbsp garlic, minced

3 chicken breasts

8 cups (2 quarts) broth

1 tsp salt

1/2 tsp pepper

1/2 Tbsp dried parsley

1/2 Tbsp dried thyme

8 oz egg noodles, or gluten-free noodle


1) Set Instant Pot to 'Sauté' function, melt butter. Add carrots, celery, onion and garlic. Sauté until onion is translucent. Turn off Instant Pot.

2) Add chicken breasts, broth, salt, pepper, parsley, and thyme. Cover and lock the lid. Set Instant Pot to 'Manual' for 15 minutes. Allow pressure to naturally release.

3) While you wait for the Instant Pot to release, heat a pot of water to boiling. Add the pasta and cook according to package directions, cooking only until pasta is al dente. Drain the pasta.

4) Remove and shred the chicken breasts with a fork or with an electric mixer. Add chicken back into the soup along with the cooked pasta. Stir to combine.


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