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{VIDEO} Slow Cooker/Instant Pot Chicken Noodle Soup

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: Serves 4 1x


  • 1 lb bone-in chicken
  • 6 ounces uncooked pasta
  • 4 cups low-sodium or homemade chicken broth
  • 3 cups water
  • 23 celery stalks, sliced
  • 23 medium size carrots, sized
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp dried thyme (or 23 sprigs fresh)
  • 1/2 tsp dried rosemary (or 23 sprigs fresh)
  • 1/2 tsp pepper
  • 1 tbsp oil (for pressure cooker)


Slow Cooker

  1. Add all ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
  2. Cook HIGH 3-4 or LOW 6-8.
  3. Remove chicken, shred & add back into the slow cooker.
  4. Add preferred noodles and cook on HIGH an additional 10-20 minutes or until noodles are soft.
  5. Remove bay leaves before serving.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
  2. Add celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minutes.
  3. Add broth & water. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients EXCEPT the uncooked pasta.
  5. Close lid and seal valve. Set high pressure and cook for 8 minutes.
  6. Natural release pressure for 10 minutes then manually the remaining pressure.
  7. Remove chicken from the pressure cooker. Discard skin and bones and shred the meat. Add the shredded chicken back into the IP along with the uncooked pasta. Cook on the warm setting 5-10 minutes or until pasta is tender.
  8. Remove bay leaves before serving.