This Gluten Free Chicken Noodle Soup is packed with feel better ingredients like ginger, turmeric, garlic, and comforting noodles. Kid friendly and the perfect soup to eat when you are sick (or trying to avoid getting sick). Can be made in the Instant Pot or Stovetop.
My little March birthday girl got sick this weekend…some sort of virus – maybe the flu – and she is just so bummed.
She turns ten tomorrow. Double digits. And tomorrow night she is supposed to play in her first basketball playoff game. But right now she is laying on the couch on day four of this virus and it’s not looking so good. Her fever seems to have gone away, though, so here’s to hoping!
Instant Pot Chicken Noodle Soup
I just made another pot of this healing, feel better Instant Pot Chicken Noodle Soup and since my sweet girl isn’t the only one feeling sick…and, you know, with the current headlines, I figured now would be the perfect time to share this delicious soup with all of you.
I wasn’t sure if my daughter would eat this soup, as she can be picky, but she loved it so much and even told me it was the best Chicken Noodle Soup recipe ever.
When I made it over the weekend, the little neighbor kids could smell it through the open windows and they asked for some…they actually enjoyed it, too! Makes me so happy!
Ingredients for Instant Pot Chicken Noodle Soup
The best part of this chicken noodle soup isn’t even how yummy it is…the best part is how awesome the ingredients are for you AND for fighting off your cold!
This soup contains:
- Ginger: a natural antiviral with antiseptic and anti-inflammatory properties which help to boost up the immune system.
- Turmeric: so good for you and another great natural ant-inflammatory – just look for a dried powder that’s been tested for heavy metals like this one.
- Black Pepper: apparently this is necessary for us to absorb the turmeric
- Garlic: Garlic is full of anti-bacterial and anti-inflammatory properties, great for when you are sick (and just delish in general).
- Lemon: for a little boost of vitamin C and a bright pop of flavor
- Chicken: I used boneless chicken breast, but you could use chicken thighs or even bone-in chicken for extra collagen power. My grandmother always made her chicken soup with bone-in chicken and it’s the best tasting broth ever!
- Carrots, Celery, and Onion: for extra veggie power and to flavor the broth even more
- Gluten-free Noodles: Jovial brand makes a delicious gluten-free egg noodle, but you could sub your favorite gluten-free noodle or even whole wheat egg noodles if you aren’t gluten free
A few words about Noodles in this Chicken Noodle Soup recipe
For my 21 Day Fixers – These little gluten-free noodle nests are about 1/2 yellow each, and I honestly like using 4 of them for this soup – to me that’s plenty of noodles, but you can increase that amount if you want!
Although the Instant Pot is awesome for cooking pasta, I actually prefer to cook the noodles separately or at least store them separately. Growing up, my mom always kept the noodles and the rice separate from the soup so they didn’t get soggy and the noodles didn’t soak up all the broth. We are big fans of Al dente pasta in our house!
Also, I love the fact that you can measure the amount of pasta for your particular bowl! But if you are cooking your pasta right in the IP, use the following info to help you!
How to Measure Pasta for the 21 Day Fix
I plan to do a whole post about this, but until then, use this handy guide for measuring your pasta depending on the shape for this and other recipes!
Egg Noodles:
Since Egg Noodles don’t expand much, measure cup for cup dry vs cooked
1/2 cup dry = 1 yellow cooked (1/2 cup)
1 cup dry = 2 yellows cooked (1 cup)
2 cups dry = 4 yellows cooked (2 cups)
Elbows:
⅓ cup dry = 1 yellow cooked (½ cup)
1 ⅓ cup dry = 4 yellows cooked (2 cups)
2 cups dry = 6 yellows cooked (3 cups)
2 ⅔ cup dry = 8 yellow cooked (4 cups)
Ziti/Penne:
⅓ cup dry = 1 yellow cooked (½ cup)
1 ⅓ cup dry = 4 yellows cooked (2 cups)
2 cups dry = 6 yellows cooked (3 cups)
2 ⅔ cup dry = 8 yellows cooked (4 cups)
Spiral/Rotoni:
1 ¾ cup dry – 4 yellows cooked (2 cups)
Top Tips for making this Gluten Free Chicken Noodle Soup
- Use organic, free range chicken if possible – I love chicken from Butcher Box when I can’t get to my local farm
- If using boneless chicken in the Instant Pot, I prefer the texture of tenderloins to full breasts, but the cook time would be the same regardless! Can’t find tenderloins? You can cut your chicken into strips before cooking!
- If your chicken is frozen, you can follow the same time for cooking, but do a full, natural release
- If using bone-in chicken, increase the cook time to 20 minutes with a natural release
- As with many other soups, this soup is a great make ahead meal as it will get tastier each day! Also, I love making this and freezing in my Souper Cubes! I prefer to freeze without noodles, but you can 100% freeze with the noodles in it.
- Want a low carb soup? Sub in zucchini noodles or cauliflower rice for your pasta!
Looking for More Anti-inflammatory Recipes with Ginger and Garlic? Check these out:
Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
Healthy Chicken Ramen Noodle Stir Fry [Gluten-free | 21 Day Fix | Weight Watchers]
Asian Chicken Meatballs [21 Day Fix | Gluten-free | Dairy-free]
Instant Pot Asian Steak Lettuce Wraps | 21 Day Fix Asian Steak Lettuce Wraps
21 Day Fix Chicken Satay with Creamy Peanut Sauce
Instant Pot Chicken and Broccoli (21 Day Fix)
Instant Pot Beef and Broccoli (21 Day Fix)
Gluten Free Chicken Noodle Soup (Instant Pot Option)
Ingredients
- 2 teaspoons olive or avocado oil
- 1 small yellow onion or 1/2 of a large diced
- 2 cups diced carrots
- 1 cup diced celery
- 5 cloves garlic minced
- 2-3 tablespoons chopped fresh ginger I add even more bc I am obsessed !!
- 1 teaspoon turmeric powder
- 1 lb boneless chicken breast tenderloins chicken breasts, or chicken thighs
- 6 cups low sodium chicken broth
- Juice of 1/2 lemon optional – if you really like lemon flavor, you can add some lemon zest, too!
- Salt
- Black pepper
- Gluten-free egg noodles I use 4 “nests” of this brand or gluten free noodle shape of your choice
- Fresh herbs – parsley, thyme, oregano are my favorites
Instructions
Instant Pot
- Set Instant Pot to saute and add in oil. Stir in onions, carrots, and celery and saute until fragrant. Add in ginger and garlic and saute for an additional minute.
- Add chicken, broth, and turmeric powder to the Instant Pot. Lock lid and set for 15 minutes on the manual/pressure cook setting. After the 15 minutes, do a quick release. **See tips if you are using bone-in chicken or frozen chicken.
- After quick release, taste soup and add in salt/pepper to taste (I do about 1/2 tsp of each). Add lemon juice, if using. Remove chicken and add in pasta if you are cooking it right in your Instant Pot. Remember – you can also cook it separately!
- You have two options for the pasta
- Lock lid and set for 2 minutes on manual (this is for gluten free egg noodles – whole wheat would be 0 minutes)
- Or set IP to saute and boil your pasta until it’s cooked. This typically takes about 5-6 minutes.
- While your pasta is cooking, shred your chicken with two forks.
- After pasta is finished, add in your chicken back into the pot. Give everything a stir and a taste – adjusting seasonings and adding fresh herb if desired!
Stove Top
- Heat a large pot or Dutch oven over medium heat. Add olive or avocado oil, then stir in onions, carrots, and celery. Sauté until fragrant and softened, about 4-5 minutes.
- Add in ginger and garlic and sauté for another minute, stirring frequently. Stir in turmeric powder, then add the chicken breasts (or thighs) and chicken broth.
- Bring to a gentle boil.Reduce heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is fully cooked and shreds easily.
- Remove the chicken and shred it with two forks. Add the pasta to the pot and cook for 6-8 minutes or until al dente.
- Return the shredded chicken to the pot, then stir in lemon juice (if using), salt, and black pepper to taste.Adjust seasonings if needed, then stir in fresh herbs if desired.
Colleen says
My family loved this! My daughter called it chicken soup with a twist since it wasn’t the average. I will be making again (and again!).
Nancylynn says
That’s amazing! Thank you Colleen!
Jacquelyn says
Such an AWESOME recipe! Kids were bummed we were having soup for dinner until they realized it was this recipe. So delicious and packed with goodness! I even added diced bell peppers this time.
Lesley says
This was incredible. My 13 year old has asked for this 3 nights in a row!!
Nancylynn says
That is such a win, Lesley! Thank you for sharing!
If you don’t mind adding a star rating to your comment, it’s very helpful to other readers to know it is a winning recipe! Thank you so much!
Betty Tyler says
I did not add salt – the low-sodium broth had enough, it turned out. Also did not add ginger (forgot). I used 10 chicken legs, and that filled my 6-quart to the max level; when pressure cooking was complete, I used tongs to remove legs to a bowl, then separated the parts into three piles while noodles cooked: meat, back into the pot, bones, into the compost bin, and cartilage and tendons, into the fridge for adding to dogs’ chow.
Everyone was happy! Thank you.
(The turmeric adds beautiful color!)
Nancylynn says
I am so happy to hear, Betty! Thank you for taking the time to rate and review!
Erica says
What modifications do I need to make if using a rotisserie chicken?
Nancylynn says
Hi! You could cook the veggies and broth for 5 minutes, then do a quick release. Add in your chicken and (cooked) noodles and enjoy!
Grass Fed Beef says
Thanks for sharing. It looks yummy and I cant wait to try it.
Nancylynn says
Enjoy!
Jessica says
Looks amazing! When you say manual pressure for the instant pot do you mean high pressure?
Nancylynn says
Exactly!
Carrie says
I can’t wait to make this this week!! I’m also obsessed with ginger and can’t wait to try it in this soup!! Mmm! I’ll hop back in here after we give it a taste test! I’ve never met a Confessions recipe I don’t love, so there’s not a doubt in my mind that we’re gonna love, love, love!!!
Jenn W says
Absolutely delicious!! I’ve made a simple chicken noodle soup many times, but this takes it up several notches. Will make again for sure!
Nancylynn says
Soooo yummy, right? Thanks for the comment!
Amanda says
I’m sorry if this is a dumb question haha – I’m new to soup making in the Instant Pot – but is the total time of 6 hrs 25 min correct?
Nancylynn says
LOL! No, that is a typo that I’m not exactly sure how it happened! It’s fixed now, thank you for catching that!
Jeanne says
How much of each of the fresh herbs do you add?
Nancylynn says
If you want to add them, start with a teaspoon each, then add more to taste.
Erin Janezic says
I’m making this now, as my little girl is sick in bed with a bad cold, 2 days before her 10th birthday, just as yours was. I’m so glad you put this in your meal plan this week!
Nancylynn says
Awww…hugs to you and your sweet girl, friend. I hope she feels better right away in time for her big day! ❤️
Christina says
This is probably one of the tastiest recipes for chicken noodle soup that I have made! And so easy in the instant pot! Love it!
Arpita Patel says
I am now making this my go-to chicken soup! It’s simple yet so delicious! I add 1/2 a turnip in cut up in little cubes, love it! Thank you for this fantastic easy recipe!