This Instant Pot Rotisserie Chicken Noodle Soup is a time-saving recipe that’s easy to make with just 7 simple ingredients.
You can never go wrong with a warm bowl of chicken noodle soup. It hits the spot every time whether you’re feeling under the weather or just craving something cozy.
Not everyone has time to make chicken noodle soup from scratch, so I created this shortcut version using rotisserie chicken to save time and help use up extra veggies you may already have in your fridge.
Best of all, this effortless meal is ready in under 30 minutes, making it perfect for busy weeknights.
For more easy comfort meals try my creamy chicken and rice or easy slow cooker chicken tortellini soup.
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Ingredients
- Rotisserie chicken: removed from skin and pulled off of bones
- Chicken broth: can also use bone broth
- Veggies: chopped carrots, chopped celery, diced onion
- Noodles: I used egg noodles
- Salt and pepper: to taste
How to Make Rotisserie Chicken Noodle Soup
- Shred the rotisserie chicken and place into the Instant Pot.
- Add the chopped celery, carrots and noodles.
- Pour in the chicken broth.
- Season with salt and pepper to taste.
- Close the lid and seal the Instant Pot.
- Set to manual (high pressure) for 12 minutes.
- Allow a slow release of pressure.
- Carefully remove the lid, stir, serve and enjoy.
Helpful Tips
- Use leftover chicken: any cooked chicken works if you don’t have rotisserie.
- Don’t overfill noodles: noodles continue to soak up broth as they sit.
- Add herbs: a pinch of parsley and thyme adds extra flavor.
Variations
- Creamy version: Add a half cup of heavy cream.
- Veggie packed: Add green beans, peas and corn.
- Low carb: Swap noodles for zucchini noodles or leave them out entirely.
- Extra protein: Add more chicken.
Storing Leftovers
Store leftovers in an airtight container and store in the fridge for up to 4 days. The noodles will absorb broth as it sits so add more broth if needed before reheating.
Frequently Asked Questions
Yes! Simmer everything in a large pot on the stovetop for about 15-20 minutes or until the noodles and veggies are tender. My stovetop chicken noodle soup recipe is an easy one to make.
Yes, you can, but the noodles will get mushy when frozen. For best results, freeze the soup without the noodles and add fresh cooked noodles when reheating.
Egg noodles work best but you can also use rotini, bow tie or spaghetti if you’d like.
Recipe
Instant Pot Rotisserie Chicken Noodle Soup
Ingredients
- 1 rotisserie chicken
- 32 oz. chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 2 cups noodles
- Salt and pepper to taste
Instructions
- Shred the rotisserie chicken and place into the Instant Pot.
- Add the chopped celery, carrots and noodles.
- Pour in the chicken broth.
- Season with salt and pepper to taste.
- Close the lid and seal the Instant Pot.
- Set to manual (high pressure) for 12 minutes.
- Allow a slow release of pressure.
- Carefully remove the lid, stir, serve and enjoy.
Notes
- Use leftover chicken: any cooked chicken works if you don’t have rotisserie.
- Don’t overfill noodles: noodles continue to soak up broth as they sit.
- Add herbs: a pinch of parsley and thyme adds extra flavor.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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