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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!
Many of us grew up eating chicken noodle soup when we were feeling under the weather. From a young age, it stuck in our minds as the ultimate comfort food.
Unfortunately, canned soups can be high in sodium. They can also be a bit noodle-heavy for those of us trying to limit our carb intake.
The answer? Whip up a batch of this delicious soup in your Instant Pot! The pressure cooker is perfect for extracting the rich flavors that make chicken soup so comforting and wonderful.
Plus, everything cooks right in the pot, so you don’t have to worry about dirtying a bunch of dishes.
The next time you or someone you know is feeling under the weather, or you just want a cozy taste from childhood, give this easy recipe a try. You’ll be so glad you did!
How to make chicken noodle soup in the Instant Pot
Thanks to the Instant Pot’s multiple cook settings, you can make everything for your soup right in the pressure cooker!
You can see how it’s made in this short video or follow the step-by-step instructions below.
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.
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: While the noodles are cooking, use two forks to shred the chicken, then add the meat 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 bone broth in the future.
Adding the noodles
You may be wary of using higher-carb ingredients like noodles if you have diabetes. The nice part about making your own soup is that you can control the amount of noodles you use.
This recipe calls for 6 ounces of noodles and makes 12 servings, so there should be half an ounce of noodles in each bowl of soup. A full serving clocks in around 17g carb, which is okay for me and my style of eating.
However, you could use low-carb noodles to reduce the carbs even further. If you have a brand you like, feel free to switch to those instead!
The other option is to leave out the noodles entirely if that works better for you. The soup will still be very tasty!
The great part about making your own soup from scratch is that you can control exactly what goes in it.
Is chicken noodle soup actually good for you?
The best answer I can give you is… it depends.
And it depends almost entirely on the ingredients you use. That’s why this is such a great soup to make from scratch! That way, you can control exactly what goes into it.
The real nutritional powerhouse behind this cold-fighting soup is the bone broth. It’s a great source of vitamins and minerals, plus it has some anti-inflammatory properties. Not to mention, the hot steam and heat of the broth can relieve congestion.
No wonder we like to eat this soup when we’re sick!
Unfortunately, much of the nutrition is diminished when you buy chicken soup with noodles in a can. They’re loaded with sodium, which can offset the benefits of the other ingredients.
And of course, many brands use fillers, preservatives, and a laundry list of unpronounceable-ingredients that no one should be putting in their body!
That’s why it’s always best to make homemade chicken soup. You’ll get all the benefits of the broth, a boost of nutrition from the chicken and vegetables, and a little bit of comfort from the noodles.
Storage
This recipe is great to make ahead of time and store in the freezer! That way, it will be ready the next time you or a loved one is feeling under the weather.
To freeze a batch, follow the instructions up until the Instant Pot finishes cooking and you remove the chicken. Shred the meat, add it back to the soup, then allow it to cool before freezing.
When you’re ready to enjoy your soup, allow it to thaw, then bring it to a boil in a saucepan and add the noodles. Cook the noodles to al dente, then serve.
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:
If it doesn’t have to be Instant Pot recipes, then take a look at my roundup of diabetes-friendly chicken recipes.
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
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.
