Make Chicken Noodle Soup In an Instant Pot (Gluten-free)

When you’re sick, this quick Instant Pot chicken noodle soup is the perfect replacement for homemade chicken noodle soup!

It’s incredibly simple to make and tastes like it’s been simmering for hours. It’s made with a whole chicken, which results in a rich broth and tender chicken.

Make a paleo chicken noodle soup with zoodles instead of pasta! There are also instructions for using a stovetop and a slow cooker.

Why Is This Soup So Delicious?

• This recipe is a breeze to make with the Instant Pot. It has all the comfort and goodness of a day-long simmered soup, but it only takes about an hour from fridge to table.
• It’s incredibly simple to make and 100% homemade! It’s inexpensive because it’s made at home, and you can add as much flavor as you want.
• The natural bone broth made from cooking the whole chicken in the soup itself makes this soup extremely nutritious. It’s everything you could want when you or a loved one is sick.
• This soup is SO simple to adapt to different dietary requirements! Simply use gluten-free noodles to make a gluten-free chicken noodle soup. Use zoodles instead of spaghetti if you’re following a paleo or low-carb diet.

Important Ingredients

Chicken – A whole chicken is a secret to a soup full of vitamins and nutrients, which your body requires at all times, but especially while you’re sick.

Because the chicken cooks with the aromatics in water, a rich broth and tender chicken are produced in one step.

The chicken is then shredded and returned to the broth, while the noodles soften to perfection. Get well, dear friend, with a huge bowl of soup!

Noodles – What is a chicken noodle soup without noodles? Fusilli is one of my favorite pastas because it has that fantastic spiral that makes eating it so much fun.

However, you can use whatever pasta you choose. Here, egg noodles would be fantastic!

Chef’s Advice

• Use organic chicken that hasn’t been given antibiotics if possible.
• If you’re using zoodles instead of spaghetti, skip the pasta stages entirely. You should add them right before serving the soup. Place them in the bowl first, then pour the soup over them.
• Any leftovers can be kept in the fridge for up to four days if kept in an airtight container. On the stovetop or in the microwave, reheat the Instant Pot chicken noodle soup.
• You can prepare this Instant Pot chicken noodle soup in a slow cooker or on the stovetop if you don’t have an Instant Pot! In the recipe card notes, we’ve included instructions for both.

Chicken Noodle Soup

When you’re sick, this quick Instant Pot chicken noodle soup is the perfect replacement for homemade chicken noodle soup! It’s incredibly simple to make and tastes like it’s been simmering for hours.

It’s made with a whole chicken, which results in a rich broth and tender chicken. Make a paleo chicken noodle soup using zoodles instead of pasta! There are also instructions for using a cooktop and a slow cooker.

Ingredients

• 1 tablespoon refined coconut oil or avocado or olive oil
• 1 medium white onion chopped
• 5 cloves garlic minced
• 5 carrots sliced on the diagonal into ½-inch pieces
• 4 stalks of celery sliced into ½-inch pieces
• 1 whole chicken about 5 pounds, giblets removed and discarded or saved for another use
• 8 cups water
• 2 bay leaves
• 5 black peppercorns
• 1 tablespoon pink or grey salt
• freshly cracked black pepper
• 1 ½ – 2 cups fusilli or other pasta, see Notes for alternatives
• ½ cup fresh parsley minced
• 1 tablespoon fresh lemon juice

Equipment

• Instant Pot

Instructions For Chicken Noodle Soup

1. Heat 1 tablespoon of oil in the Instant Pot on Sauté. Cook for 3-4 minutes, or until onions are softened.
2. Add the garlic, carrots, and celery and cook for another 1-2 minutes, or until the garlic is aromatic and the celery is softening.
3. Pour water, bay leaves, peppercorns, salt, and freshly cracked black pepper over the whole chicken and veggies.
4. Set the timer for 20 minutes on Manual High Pressure.
5. When the timer goes off, carefully remove the Quick Release cover. Transfer the whole chicken to a large cutting board with care, keeping an eye on the cavity for any liquid. It’ll be quite hot!
6. Set the Instant Pot to Sauté. Prepare the spaghetti.
7. While the pasta is cooking, shred the chicken off the bone with two forks. Return the chicken chunks to the soup once the spaghetti is ready, discarding the bones. Add fresh parsley and lemon juice and mix well.
8. To taste, add additional salt or pepper.
9. Serve in dishes while still hot.

Notes

• If you like, you can substitute chicken breasts or chicken thighs for the whole chicken. A whole chicken provides a range of light and dark flesh, as well as a wealth of nutrients in the broth.
• Use zoodles instead of spaghetti to make it Paleo.
• Use gluten-free pasta to make it gluten-free.
• To make it low carb: Use zoodles or a low carb pasta
• Use zoodles, miracle noodles, or palmini pasta to make it Keto.

For a Stovetop Approach

1. 1 tablespoon oil in a large pot over medium heat Cook for 3-4 minutes, or until onions are softened. Add the garlic, carrots, and celery and cook for another 1-2 minutes, or until the garlic is aromatic and the celery is softening.
2. Pour water, bay leaves, peppercorns, salt, and freshly cracked black pepper over the whole chicken and veggies. Bring to a boil, then reduce to low heat and cook for 45 minutes to an hour, or until the meat is cooked through and soft. For a faster soup, use 4 chicken thighs; they will only take around 40 minutes to boil.
3. If using a whole chicken, carefully transfer it to a large chopping board, keeping an eye on any liquid from the cavity. It’ll be quite hot!
4. Toss in the gluten-free spaghetti.
5. While the pasta is cooking, shred the chicken off the bone with two forks. Return the chicken chunks to the soup once the spaghetti is ready, discarding the bones. Add fresh parsley and lemon juice and mix well. To taste, add additional salt or pepper. Serve.

Slow Cooker Technique

1. After sautéing the onions, garlic, carrots, and celery as directed in the recipe, combine all of the ingredients in your slow cooker, except the noodles and parsley.
2. Cook, covered until the chicken is fully done and the meat is falling off the bone. On High, this will take around 6 hours, and on Low, it will take about 8 hours.
3. Remove and shred the chicken. Add the noodles to the slow cooker while you shred the chicken. Cook the spaghetti for 20-30 minutes on low, or until done. Return the chicken to the broth, along with the parsley, and heat through before serving.

Nutrition Information

Serving: 1serving, Calories: 346kcal, Carbohydrates: 26g, Protein: 22g, Fat: 17g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 997mg, Potassium: 464mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6911IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg, Net Carbs: 23g