Pressure cooker, Sunday dinner
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Instant Pot Rotisserie Chicken Noodle Soup

A bowl of chicken noodle soup with noodles, shredded chicken, carrots, and potatoes in a green bowl with the text Instant Pot Rotisserie Chicken Noodle Soup in a box below
Instant Pot Rotisserie Chicken Noodle Soup

There is nothing better than chicken noodle soup made with homemade broth. I know, I know…making chicken broth seems like a lot of work. That’s where the Instant Pot comes in; pressure cooking makes homemade broth much easier. Now, I’m not going to say it’s as easy as opening a can of Campbell’s – it’s not – but Instant Pot Rotisserie Chicken Noodle Soup is worth the extra effort.

If you don’t have a leftover roast chicken, where do you get the get the bones to make broth? I have two quick answers. One is chicken backs. The other is what I’m using in this recipe – a grocery store rotisserie chicken. Grab one from the case at your market, and you’re on the way to Instant Pot Rotisserie Chicken Noodle Soup.

I did some quick research on rotisserie chickens – checking the weight at my local stores – and they varied. Most were about 2 pounds, but Costco’s famous rotisserie chickens were closer to 4 pounds. That’s OK – one bird will give you enough bones and meat to make this soup.

There are only two tricks to this recipe:

  1. Save the breast meat for the soup. Pressure cooking the pulls the flavor out of the bones and meat into the broth, leaving the remains spent and dull. That’s why I reserve the chicken breasts, saving them for the soup.
  2. 1 cup of egg noodles isn’t going to seem like much, but they expand and suck up a remarkable amount of broth. Don’t add more noodles or you’ll end up with a noodle stew, not soup.

So, are you ready for homemade chicken soup, in the Instant Pot, from scratch? Pick up a rotisserie chicken and you’re ready to go.

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A green bowl full of chicken noodle soup

Instant Pot Rotisserie Chicken Noodle Soup

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes


Instant Pot Rotisserie Chicken Noodle Soup – how to make a pot of homemade chicken noodle soup using a store-bought rotisserie chicken.



Rotisserie Chicken Broth

  • 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
  • Juices from the rotisserie chicken container
  • 1 onion, peeled and halved
  • 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
  • 1 stalk celery, cut in half
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • 8 cups water

Rotisserie Chicken Noodle Soup

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 large carrot, peeled and sliced ½ inch thick
  • 1 stalk celery, sliced ½ inch thick
  • ½ teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • 8 cups of Rotisserie Chicken Broth (from above)
  • 4 ounces baby red potatoes, quartered
  • 1 cup wide or extra-wide egg noodles
  • Breast meat from the rotisserie chicken, shredded
  • 1½ teaspoons fine sea salt
  • ¾ teaspoon fresh ground black pepper
  • Minced parsley for garnish


  1. Pressure cook the broth for 60 minutes with a Natural Pressure Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
  2. Sauté the aromatics: Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the butter and melt over sauté mode (medium heat for a stovetop PC). Add the onion, celery, and carrot, and sprinkle with 1/2 teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Stir in the potatoes and the egg noodles.
  3. Pressure cook the soup for 4 minutes: Pour the rotisserie chicken broth into the pot, lock the lid, and pressure cook for 4 minutes on high pressure (same timing for both Instant Pot, electric and stovetop PCs). Let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down for another 5 minutes before quick releasing again.)
  4. Add the chicken and season the soup: Stir in the shredded chicken breast meat, fine sea salt, black pepper, and parsley. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat, and serve.


  • You can make the entire batch of broth ahead of time if you need a quick weeknight recipe. Finish step 1, then freeze the broth in 2 cup containers. When you’re ready for soup, grab 8 cups of broth from the freezer, and continue with step 2.
  • You can make this recipe from rotisserie chicken leftovers. Save the bones and any remaining meat from 2 rotisserie chickens. Pick the meat from the bones – you want about 2 cups of shredded chicken – and use the bones and any clinging meat to make the broth.


  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Rotisserie Chicken Noodle Soup, Pressure Cooker Rotisserie Chicken Noodle Soup

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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My other Pressure Cooker Recipes

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Filed under: Pressure cooker, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Excellent! I added an extra cup of noodles and omitted the potatoes. It was delicious

  2. Toni Bacchitta says

    This is an absolutely fantastic recipe!! I often use the remaining carcass of the store bought chickens to make soup on the stove…except it has to simmer pretty much all day. I just got an Instant Pot, and had a leftover chicken and two raw chicken thighs. Followed your time and recipe(i prefer rice or wild rice to noodles in my soup though 🙂 ) and WOW. The only other thing i did differently was to crack the bones open once the meat was separated and returned them to the stock with the wild rice to let them cook a bit longer to get a bit more depth of taste. This is a stunning recipe, and one I will be making over and over. Thank you so much for this!! Happy New Year!!

  3. Betsy Sentigar says

    Without a doubt, the BEST Chicken Soup I have ever made or tasted! This soup is amazing in flavor. I was highly doubtful, and generally am when making soups to get enough flavor. There was only a lemon papper rotisserie chicken left, so I picked it up to make your soup! Zowie!
    I followed directions and also used a mirepoix (pre-minced carrot, celery, and onion) only because I had this in the refirgerator and it needed to used. I also used your carrots, onion and celery with one large clove of minced garlic.
    Thank you thank you for such a robust and easy way to make a soup that tastes like it cooked all day. I am now a uper fan of yours!

  4. LESA SIMS says

    Made this with left over home roasted chicken. We had already eaten most of the white meat, so added one can of diced chicken at the end. My chicken had been roasted with a lemon in the cavity. I left it there when making the broth and it was wonderful! Also added a tsp of chopped garlic. Keep rrecipe!

  5. Elizabeth Zampogna says

    Fall of 2018 I had a Costco chicken rotisserie and needed a recipe. I have made this soup so many times and it’s way past time for a “Thank You”! We love it. I have not used the potatoes yet. The broth is perfect.

  6. 2nd time making this. Worth the effort. Economical and healthy way to make another meal out of our usual Costco chicken and Caesar salad dinner.

  7. This is exactly what I was looking for!! I made this 5 days ago and it was perfect. I doubled the noodles and took out the potatoes, and it was just the right amount. I also brightened it at the end with a splash of vinegar and a splash of hot sauce. Not much, at all. The flavors and textures of your recipe are spot on. Thank you!

  8. Emily says

    This recipe rocks! I skipped potatoes, not really into those in soup 🙂 Although a bit time consuming, it’s hands off for at least the 60mins you cook the stock. Thanks!

  9. Patricia says

    I had never made chicken noodle soup before and this past winter with daily sickness I took the plunge with this recipe and it’s fantastic! Makes the Instant Pot even more necessary! Another pot going right now

  10. Loved it! The broth was super flavorful. I added matzoh balls at the end instead of noodles. 🙂
    I do wish there was a shortcut on the broth-making, though. I particularly like how the broth made this way (straining the fat/cartilage/unknown gunk) is so clean and healthy.
    I’m making again tonight in fact!

    Thanks for sharing!

  11. Michelle S. says

    This was delicious. I used a soup sock and stuffed it with the veggies and chicken carcass. Once the stock was done I didn’t have to strain it, thanks to the soup sock. My husband even commented on how flavorful the soup was. This is a keeper.

  12. I have never liked chicken noodle soup, but the recipe sounded so good that I had to try it last night. It was amazing! Even my husband, who is an extremely picky eater, loved it. I will definitely be making this on a regular basis.
    Thank you, Mike!

  13. Tula M. says

    This worked well, thanks for the recipe! Just a note – I I’m guessing that’s a typo about taking 3 minutes to melt 1 TBS butter on sauté mode. Maybe takes 30 secs. Another version of this that might be nice is using mushrooms and wild rice.

  14. Daniel says

    Been looking for a good stock recipe for the Costco rotisserie chicken. This one was a jackpot! My wife said this was the best chicken noodle soup recipe she’s ever had. She wouldn’t stop talking about the depth of flavor, the wonderful savory smell, or how chunky it was. She also said it was so easy, and that I think we have our keeper recipe. Well done Mike!

  15. Steve Coppage says

    Great taste! The broth adds so much depth to the soup. I’m pretty sure we just found our favorite recipe. Thanks!!

  16. fantastic recipe. I’ve made this twice now with Costco rotisserie chicken using the Instant Pot and it’s easy to follow with minimal prep time and no fancy ingredients. The soup broth is deep and flavorful, my whole family, including the 2 year old, loves this.

  17. Just made this and it was good! Thank you for all your recipes. I’m not sure how many potatoes 4 oz is so I used 2 small red potatoes and it worked out.

  18. If using a “whole” carcass, pulling the legs, thighs and wings loose will let it pack better into the pot, and expose those connective bits to the water. When it’s chilled, it’s almost like chicken jello, and that stuff is great for your hair, skin, nails, and joints.

    • Thanks, Ted! If you want to pull apart the carcass, go right ahead – it can’t hurt! – but cutting off the breast meat was enough to get the carcass to flop open and fit under the water line in my Instant Pot.

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