Easy Instant Pot Chicken Noodle Soup [Gluten Free]
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).
Servings: 4 servings
Calories: 255kcal
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
- 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!
Notes
21 Day Fix: 1/2 - 1 YELLOW (depending on how many noodles you use - see info in the post!), 1 RED, 1 GREEN, 1/2 TSP (per serving)
WW: 4 points (per serving) [Calculated using 4 oz. dry egg noodles in whole batch of soup]
Nutrition
Serving: 2.25cups | Calories: 255kcal | Carbohydrates: 16g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 305mg | Potassium: 1077mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10840IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg