This Instant Pot Chicken Noodle Soup is packed with feel better ingredients like ginger, turmeric, garlic, and comforting gluten-free noodles. Kid friendly and the perfect soup to eat when you are sick (or trying to avoid getting sick). This post contains affiliate links for products I’m obsessed with.

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)

Easy Instant Pot Chicken Noodle Soup [Gluten Free]

Author: Nancylynn
Prep Time: 10 minutes
Cook Time: 15 minutess
Total Time: 6 hours 25 minutes
Yield: 4 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American

Description

Scale

Ingredients

2 tsp olive or avocado oil

1 small yellow onion or 1/2 of a large, diced

2 cups of diced carrots

1 cup of diced celery

5 cloves of garlic, minced

2–3 T of chopped fresh ginger (I add even more bc I am obsessed !!)

1 tsp of turmeric powder

1 lb of boneless chicken breast tenderloins, chicken breasts, or chicken thighs

6 cups of 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

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
1. Lock lid and set for 2 minutes on manual (this is for gluten free egg noodles – whole wheat would be 0 minutes)
2. 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!