Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Easy Instant Pot Chicken Noodle Soup [Gluten Free]

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

Description

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).


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

23 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

  1.  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.
  2. 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.
  3. 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!
  4. 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.
  5. While your pasta is cooking, shred your chicken with two forks.
  6. 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!


Notes

21 Day Fix Containers – 1/2 to 1 Yellow (depending on how many noodles you use – see info in the post!), 1 red, 1 green, 1/2 tsp

WW Purple plan:  2 points with 1 cup of noodles per pot (1/4 cup per bowl)/ 4 points with 2 cups of noodles per pot (1/2 cup of noodles per bowl)

WW Green plan:  5 points with 1 cup of noodles per pot (1/4 cup per bowl)/ 7 points with 2 cups of noodles per pot (1/2 cup of noodles per bowl)

WW Blue plan:  3 points with 1 cup of noodles per pot (1/4 cup per bowl)/ 5 points with 2 cups of noodles per pot (1/2 cup of noodles per bowl)


Nutrition

  • Serving Size: 2 1/4 cups

Keywords: Instant Pot Chicken Noodle Soup, Easy Chicken Noodle Soup, Gluten-free Chicken Noodle Soup, The best chicken noodle soup recipe