Sometimes, you just need a big bowl of chicken noodle soup. The Instant Pot makes it so easy to whip up a batch from scratch using healthy ingredients!
I grew up eating chicken noodle soup when I felt under the weather, so I’ve always seen it as the ultimate comfort food.
Unfortunately, canned soups can be high in sodium and a bit noodle-heavy for those of us with diabetes who are trying to limit our carb intake. So I created my own version of this delicious soup to make in the Instant Pot!
The pressure cooker is perfect for extracting the rich flavors that make chicken soup so comforting and wonderful.
Why you will love this recipe
- It’s full of protein and fresh veggies
- It’s easy to make in the Instant Pot
- You can use this recipe for meal prep
- It’s a healthy twist on a nostalgic dish
- It’s cozy, comforting, and hearty
Chicken noodle soup ingredients
A few simple ingredients are all you need to make a delicious homemade chicken noodle soup!
- Avocado oil — You’ll use this to sauté the vegetables right in the Instant Pot. You could also trade it out for any other oil with a high smoke point if you prefer.
- Vegetables — Onion, celery, and carrots add flavor and nutrients to the soup.
- Salt and pepper — You can adjust to taste to enhance the natural flavors of the other ingredients.
- Garlic — I recommend freshly minced for maximum flavor and health benefits, but you can use jarred or powdered if necessary.
- Chicken breasts — Use bone-in for the most flavorful and tender chicken. I also recommend leaving the skin on and then discarding it once the soup is cooked.
- Chicken broth — You can use homemade chicken bone broth or buy a low-sodium variety from the store.
- Water — This will infuse with flavor from the other ingredients during the pressure cooking process.
- Soy sauce — A small amount of soy sauce adds saltiness and rich flavor to the chicken noodle soup. You can also use coconut aminos.
- Egg noodles — I use whole-grain wide egg noodles for maximum coziness.
How to make chicken noodle soup in the Instant Pot
Step 1: Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
Step 2: Sauté the onion, celery, salt, and pepper for 3 to 5 minutes or until the vegetables begin to soften.
Step 3: Add the garlic and carrots, then stir to mix well.
Step 4: Hit Cancel on the pressure cooker panel.
Step 5: Add the chicken to the pot, meat-side down. Add the broth, water, and soy sauce, then close and lock the lid of the pressure cooker. Make sure the valve is set to “Sealing.”
Step 6: Cook on high pressure for 20 minutes.
Step 7: When the cooking is complete, hit Cancel and turn the valve to “Venting” for a quick release of the pressure. Once the pressure gauge falls, unlock and remove the lid.
Step 8: Using tongs, transfer the chicken breasts to a cutting board and use two forks to shred them.
Step 9: Hit Sauté/More on the pressure cooker panel and bring the soup to a boil.
Step 10: Add the noodles and cook for 4 to 5 minutes or until the noodles are al dente.
Step 11: Add the chicken back to the pot and season to taste.
That’s all it takes to make this tasty soup from scratch!
You can also save the bones from the chicken breasts to make more chicken bone broth in the future.
Recipe tips and tricks
- Using bone-in chicken breasts creates a richer, more flavorful broth for the soup base.
- Add the noodles toward the end of cooking to keep them from overcooking and becoming mushy.
Substitutions and variations
- You can replace the egg noodles with gluten-free noodles or zoodles for a lower-carb option.
- Feel free to swap the soy sauce with coconut aminos for a soy-free version.
- I sometimes sprinkle in some red pepper flakes to give my cozy soup a little kick.
What to eat with this recipe
When I’m not feeling 100%, I usually just want plain chicken noodle soup in a big bowl. If I can tolerate some crunch, I’ll have a few keto cheese crackers on the side.
But this cozy soup isn’t just for when you’re feeling under the weather! In fact, I love making a big batch the first cold week of winter.
I’ll often make some crispy roasted chickpeas or fluffy low-carb cornbread to enjoy on the side. It’s such a comforting meal to help you warm up!
Storage and freezing
- Extra soup can be stored in an airtight container in the refrigerator for 3-4 days.
- To freeze, follow the instructions through shredding the meat and adding it back to the soup, but don’t add the noodles. Freeze the soup in a freezer-safe container for up to 6 months. Before eating, allow the soup to thaw, bring to a boil in a saucepan, then add the noodles and cook to al dente.
Other healthy Instant Pot chicken recipes
If you’re looking for more easy recipes you can make in your Instant Pot, here are a few that I know you’ll love:
You can also take a look at my roundup of diabetes-friendly chicken recipes for even more inspiration.
Chicken Noodle Soup (Instant Pot)
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion, (chopped)
- 3 celery stalks, (chopped)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 5 large carrots, (peeled and cut into 1/4-inch-thick rounds)
- 3 pounds bone-in chicken breasts, (about 3)
- 4 cups Chicken Bone Broth, (or low-sodium store-bought chicken broth)
- 4 cups water
- 2 tablespoons low-sodium soy sauce
- 6 ounces whole grain wide egg noodles
Instructions
- Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.2 tablespoons avocado oil
- Sauté the onion, celery, salt, and pepper for 3 to 5 minutes or until the vegetables begin to soften.1 medium onion, 3 celery stalks, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Add the garlic and carrots, and stir to mix well. Hit Cancel.2 teaspoons minced garlic, 5 large carrots
- Add the chicken to the pot, meat-side down. Add the broth, water, and soy sauce. Close and lock the lid of the pressure cooker. Set the valve to sealing.3 pounds bone-in chicken breasts, 4 cups Chicken Bone Broth, 4 cups water, 2 tablespoons low-sodium soy sauce
- Cook on high pressure for 20 minutes.
- When the cooking is complete, hit Cancel and quick release the pressure. Unlock and remove the lid.
- Using tongs, remove the chicken breasts to a cutting board. Hit Sauté/More and bring the soup to a boil.
- Add the noodles and cook for 4 to 5 minutes or until the noodles are al dente.6 ounces whole grain wide egg noodles
- While the noodles are cooking, use two forks to shred the chicken. Add the meat back to the pot and save the bones to make more bone broth.
- Season with additional pepper, if desired, and serve.
