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Nourishing Homemade Chicken Noodle Soup (Instant Pot & Stovetop)

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Chicken noodle soup is one of the most healing meals for both the gut and the soul.

Growing up, my mom always made us homemade chicken soup when we were sick. It instantly provided gentle nourishment without over-taxing our digestive systems — allowing our immune systems to focus on healing. To this day, chicken noodle soup remains one of my favorite comfort foods and healing meals, especially for my own family.

This nourishing chicken noodle soup recipe is packed with health benefits — from the gut-healing bone broth, to the rainbow of vegetables, to the protein-rich chicken. It’s cozy, restorative, and incredibly simple to make.

As a busy mom, I’m always looking for meals that are both deeply nourishing and quick to prepare, which is why I love making soups in the Instant Pot. This recipe comes together fast and tastes like it simmered all day. If you don’t have an Instant Pot, no worries — I’ve included stovetop instructions too. This is truly a classic, healing mama’s chicken soup recipe you’ll return to again and again.

Health Benefits of Homemade Chicken Noodle Soup

This soup is a nutritional powerhouse that supports the immune system, digestion, and overall wellness.

Bone Broth Benefits

Bone broth contains essential vitamins, minerals, and amino acids that strengthen the body in many ways:

  • Proline, a key amino acid, supports immune function by stimulating white blood cell production to help fight infection.
  • Collagen and gelatin help heal and seal the gut lining, supporting digestion and nutrient absorption.
  • Anti-inflammatory amino acids nourish damaged tissues, the brain, and nervous system.

Combined with colorful vegetables, warming spices, and quality protein, this soup becomes a deeply restorative meal — perfect for illness recovery, postpartum healing, pregnancy nourishment, or simple everyday wellness.

Easy Instant Pot Chicken Noodle Soup Recipe

Ingredients

(Adjust quantities as desired)

  • Olive oil or avocado oil
  • Onion, carrots, celery (diced)
  • Garlic
  • Sea salt & black pepper
  • Healing spices (turmeric, thyme, bay leaf, parsley, etc.)
  • Chicken (breasts or thighs)
  • High-quality bone broth
  • Filtered water
  • Egg noodles or gluten-free noodles

Instant Pot Instructions

  1. Add oil and vegetables to the Instant Pot. Sauté for about 5 minutes, until vegetables are soft, translucent, and fragrant.
  2. Add spices, salt, and pepper. Stir well.
  3. Add bone broth, water, and chicken. Mix to combine.
  4. Close lid, seal valve, and select Soup function — 7 minutes.
  5. Allow natural pressure release for 10 minutes, then carefully vent remaining pressure.
  6. Remove chicken and shred using two forks. Return shredded chicken to the pot.
  7. Add noodles and set Instant Pot to Sauté for 5–10 minutes, until noodles are cooked al dente.
  8. Serve warm and enjoy!

Stovetop Instructions

  1. Sauté vegetables in oil over medium heat for 5–7 minutes until softened.
  2. Add spices, broth, water, and chicken. Bring to a gentle boil.
  3. Reduce heat and simmer 25–30 minutes, until chicken is cooked through.
  4. Remove chicken, shred, return to pot.
  5. Add noodles and cook until tender.
  6. Serve warm.

Why You’ll Love This Healing Chicken Soup

  • Supports gut healing & immune function
  • Gentle on digestion
  • Perfect for sickness, postpartum, pregnancy, and kids
  • Freezer-friendly
  • Cozy, nourishing comfort food

This soup has been such a blessing in our home, and I hope it brings warmth and healing to yours too 🤍

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Nourishing Homemade Chicken Noodle Soup (Instant Pot & Stovetop)

  • Author: Heather Love
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
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Description

An easy chicken noodle soup made in the instant pot

Ingredients

Scale

  • 1 large tablespoon ghee or a drizzle of olive oil

  • 2 large carrots, thinly sliced

  • 2 large celery stalks, sliced

  • 1 medium yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 1/2 tsp turmeric (optional, anti-inflammatory)

  • 1 lb organic chicken breasts or thighs

  • 2 cups bone broth + 4 cups filtered water (see notes)

  • 1 tablespoon sea salt, plus more to taste

  • Large pinches of freshly ground black pepper

  • ¼ teaspoon dried thyme

  • ½ teaspoon dried parsley

  • ½ teaspoon dried oregano

  • 2 cups uncooked egg noodles

  • squeeze of half a lemon

Instructions

Instant Pot Instructions

  1. Add oil and vegetables to the Instant Pot. Sauté for about 5 minutes, until vegetables are soft, translucent, and fragrant.
  2. Add spices, salt, and pepper. Stir well.
  3. Add bone broth, water, and chicken. Mix to combine.
  4. Close lid, seal valve, and select Soup function — 7 minutes.
  5. Allow natural pressure release for 10 minutes, then carefully vent remaining pressure.
  6. Remove chicken and shred using two forks. Return shredded chicken to the pot.
  7. Add noodles and set Instant Pot to Sauté for 5–10 minutes, until noodles are cooked al dente.
  8. Add splash of lemon juice.
  9. Serve warm and enjoy!

Stovetop Instructions

  1. Sauté vegetables in oil over medium heat for 5–7 minutes until softened.
  2. Add spices, broth, water, and chicken. Bring to a gentle boil.
  3. Reduce heat and simmer 25–30 minutes, until chicken is cooked through.
  4. Remove chicken, shred, return to pot.
  5. Add noodles and cook until tender.
  6. Add splash of lemon juice.
  7. Serve warm.

Notes

Start with 2 cups of bone broth, but if you like a richer more gelatinous broth, add more bone broth and less water ratio.

  • Prep Time: 15 min
  • Cook Time: 20 min

Did you make this recipe?

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