Instant Pot Chicken Soup Recipe
Instant Pot Chicken Soup Recipe is a easy American recipe that serves 6. 250 calories per serving. Recipe by What Great Grandma Ate on YouTube.
Prep: 15 min | Cook: 1 hr 5 min | Total: 1 hr 35 min
Cost: $11.68 total, $1.95 per serving
Ingredients
- 4 lb Whole Chicken (about 4 pounds, giblets removed)
- 3 pcs Carrots (peeled and sliced)
- 3 stalks Celery Stalks (chopped)
- 1 large Onion (peeled and quartered)
- 4 cloves Garlic Cloves (peeled and smashed)
- 1 inch Fresh Ginger (optional, sliced)
- 2 pcs Bay Leaf (dried)
- 1 tsp Dried Thyme (optional)
- 1 tsp Salt (to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 10 cups Water (or enough to fully cover the chicken)
- 8 oz Egg Noodles (break into pieces)
- 2 tbsp Fresh Parsley (chopped, optional garnish)
Instructions
Prep Vegetables
Peel and slice the carrots, chop the celery, quarter the onion, and smash the garlic cloves. If using, slice the ginger.
Time: PT10M
Assemble in Instant Pot
Place the whole chicken into the Instant Pot. Add all prepared vegetables, garlic, ginger, bay leaves, thyme, salt, pepper, and pour in the water until the chicken is fully submerged.
Time: PT5M
Pressure Cook the Chicken
Close the lid, seal the vent, and set the Instant Pot to 'Manual' (or 'Pressure Cook') on High pressure for 30 minutes.
Time: PT30M
Release Pressure
Allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Time: PT10M
Shred the Chicken
Remove the chicken from the pot and place on a cutting board. When cool enough to handle, pull the meat off the bones with two forks; it should fall off easily.
Time: PT10M
Optional: Strain the Broth
If you prefer a clear soup, strain the broth through a fine mesh sieve back into the Instant Pot. Return the pot to 'Sauté' mode and bring to a gentle simmer.
Time: PT5M
Cook the Noodles
Add the broken egg noodles to the simmering broth. Cook for 5‑7 minutes, stirring occasionally, until the noodles are al dente.
Time: PT6M
Re‑incorporate the Chicken
Return the shredded chicken to the pot and stir. Heat for an additional 2 minutes to warm through.
Time: PT2M
Serve
Ladle soup into bowls, garnish with chopped parsley if desired, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 25g
- Fat
- 6g
- Fiber
- 2g
Dietary info: Gluten, Dairy-Free, Nut-Free, Low-Fat
Allergens: Chicken, Wheat
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs, Chicken legs
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Fennel stalks
- Instead of Onion: Shallot
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Dried Thyme: Italian seasoning
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Water: Low-sodium chicken broth
- Instead of Egg Noodles: Any short pasta
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Instant Pot
- Cutting Board
- Chef's Knife
- Measuring Cups
- Ladle
- Tongs
- Soup Bowls
- Spoon
Critical Steps — Do Not Skip
- Pressure cooking the whole chicken until it becomes fall‑off‑the‑bone tender.
- Shredding the chicken while it is still warm for easy pulling.
- Cooking the noodles just until al dente to avoid soggy texture.
Chef Tips from the Video
- Roast the carrots, celery, and onion in the oven for 15 minutes before adding to the pot for a deeper flavor.
- Skim the fat layer that rises to the surface of the broth for a lighter soup.
- Use a splash of soy sauce or a dash of fish sauce for an umami boost without adding extra salt.
Troubleshooting
Chicken is not tender and does not fall off the bone.
Increase pressure cooking time by 5‑10 minutes or ensure the vent was fully sealed during cooking.
Soup is too salty.
Dilute with additional water or unsalted broth, and add more vegetables to balance flavor.
Noodles become mushy.
Cook noodles for the minimum time listed, then remove the pot from heat and let the soup sit for a few minutes; the residual heat will finish cooking them.
Storage
Refrigerator: Store in airtight containers for 3‑4 days.
Freezer: Freeze in portion‑size bags for up to 3 months. Thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; add chicken and noodles just before serving.
- Freeze the cooked broth in ice‑cube trays for easy portioning.
- Shredded chicken can be stored separately and added to the soup when reheating.
Frequently Asked Questions
What is the cultural significance and history of chicken noodle soup in American comfort food cuisine?
Chicken noodle soup has long been considered a classic American comfort dish, often associated with home‑cooked meals for sick family members. Its roots trace back to European broth traditions, adapted in the U.S. with noodles to create a hearty, soothing staple.
What regional variations of chicken noodle soup exist within United States cuisine?
In the Southern U.S., the soup may include dumplings or cornmeal biscuits, while in the Midwest, egg noodles are common. Some New England versions add barley, and in Asian‑influenced households, rice noodles or ginger‑garlic broth are popular twists.
How is chicken noodle soup traditionally served in American households during illness?
It is typically served hot in deep bowls, often garnished with fresh parsley or a squeeze of lemon, and accompanied by crusty bread or crackers. The warm broth is believed to soothe sore throats and provide hydration.
What occasions or celebrations is chicken noodle soup traditionally associated with in American culture?
Beyond sick days, chicken noodle soup is a staple at family gatherings, potlucks, and winter comfort meals. It’s also a common offering at church suppers and community fundraisers because it feeds many people economically.
What authentic traditional ingredients are essential for classic American chicken noodle soup versus acceptable substitutes?
Traditional ingredients include a whole chicken or bone‑in pieces, carrots, celery, onion, egg noodles, and herbs like thyme and bay leaf. Substitutes can be chicken thighs instead of a whole bird, any short pasta for noodles, or dried thyme for fresh.
What other American dishes pair well with chicken noodle soup?
Classic pairings include buttery biscuits, grilled cheese sandwiches, simple salads, or a side of roasted vegetables. The light broth balances richer comfort foods nicely.
How does the YouTube channel What Great Grandma Ate specialize in cooking content?
The YouTube channel What Great Grandma Ate focuses on nostalgic, home‑style recipes that emphasize wholesome ingredients, traditional techniques, and meals that bring comfort to families, especially during illness or cold weather.
What is the cooking philosophy and style of the YouTube channel What Great Grandma Ate?
What Great Grandma Ate values simplicity, nutrition, and the emotional comfort of food. The channel often uses one‑pot methods, like the Instant Pot, to make hearty, nutrient‑dense meals that feel like they were passed down from a great‑grandmother’s kitchen.
What are the most common mistakes to avoid when making Instant Pot chicken noodle soup?
Common errors include not sealing the vent properly, overcooking the noodles so they become mushy, and adding too much salt before the broth reduces. Also, failing to skim excess fat can result in a greasy soup.
Why does this Instant Pot chicken noodle soup recipe use a whole chicken instead of chicken breasts?
A whole chicken provides bone marrow and connective tissue that enrich the broth with collagen and minerals, creating a deeper flavor and a more nutritious stock than using boneless breasts alone.
Last updated: September 2, 2026
