Instant Pot Chicken Noodle Soup
Prep time
Cook time
Total time
Serves: 4-6
  • Stock:
  • 2 lbs chicken necks, backs or bone-in chicken parts
  • 6 cups water
  • Handful of celery leaves
  • 1 small onion cut in chunks
  • 2-3 sprigs fresh dill or ½ tsp dried -OR- ½ tsp dill seed
  • 1 tbs low-sodium concentrated chicken stock (like Better Than Bouillon)
  • Add Ins:
  • ½ cup sliced celery
  • ½ cup sliced carrots
  • 1 cup wide egg noodles (uncooked)
  1. Place chicken in instant pot. Using manual setting, cook for 90 minutes. Let pressure drop naturally.
  2. When pressure has dropped, strain soup through a fine-mesh strainer or through cheesecloth. After the stock has cooled down, at this point it may be put in containers to freeze for future use. You may skim fat at this point, but I prefer to chill it until the fat congeals as it’s easier to remove.
  3. Add strained stock back to instant pot and set on Saute, low. Place the celery, carrots and uncooked noodles to the stock.
  4. Cover and simmer for 15-20 minutes, or until noodles are cooked and carrots are tender.
Recipe by The Midnight Baker at