This Healthy Chicken Noodle Soup Instant Pot version is as nutritious as it is easy to make and comforting to eat.
You know what’s fun? When you go to urgent care, they prescribe an antibiotic. You think that’s weird usually, Augmentin is ten days, but it should be fine. They know what they’re doing….. And then you take five days, and 36 hours later, all your symptoms are back FULL force. So you go to your doctor, who confirms your suspicion that the antibiotic should have been ten days. So then, you get to start all over again with a full ten days because urgent care didn’t do its job.
I wasn’t planning to make soup this week for my family or for the blog. But thanks to the aforementioned situation, I thought I would take this opportunity to share with you my go-to chicken noodle soup recipe. The last time I was sick (the first trip to urgent care), we bought chicken noodle soup from Costco, and I don’t know how they sell so much of that stuff because it was GROSS. So goopy even when heated. Insert green face emoji. I knew this time I wanted to make my own, and I really wanted to share it. I wasn’t feeling that great (still not), so I didn’t get a bunch of photos, but I got enough to share with you. I love this recipe because it’s all made in the instant pot, so it’s really easy and really quick, which is what you need when you feel like poop. Which for parents of preschoolers is basically all of August through May.
Is Chicken Noodle Soup Healthy?
When you break down the ingredients of chicken noodle soup, they are very nutrient-dense. Veggies, onion, garlic, chicken, broth and fresh herbs. All nourishing foods that can help you recover from whatever ick you’re experiencing. Veggies, onions, and garlic all have immune-boosting properties. The broth is also nutrient-dense and great for mucosal health in the GI tract. Chicken is nourishing and filling, providing essential nutrients the body needs to recover and repair from illness. The only items up for debate are the sodium in the broth/bouillon and the noodles, typically standard egg noodles. For me, sodium isn’t a concern because it can be hard to get enough hydration/electrolytes when sick. But, if you have high blood pressure or another reason to avoid sodium, you can use low-sodium or no-sodium broth. The noodles are the most debatable part of the soup since they are typically made with white refined flour. Again, if you’re sick and just trying to eat anything, it’s not a huge problem. But I love making mine with chickpea noodles for some extra protein and nutrients. But feel free to sub in your favorite type of short pasta.
How to Make Healthy Chicken Noodle Soup Instant Pot
*This is a visual how-to section. Please see the full recipe card below for detailed printable steps.
Saute. Pressure Cook. Shred chicken. Boil Noodles. You have soup! Okay, but really, I love my IP for this recipe. It’s just so convenient. I don’t even saute my veggies that long because I know the pressure cooker will do its job of making them perfectly tender. And it’s nice that you can throw the noodles in to cook while you shred your chicken. This soup comes out perfect every single time.
Swaps and Substitutions
This recipe is already gluten-free, high in protein, and moderate to low in carbs. If you use oil instead of butter, it’s also dairy-free. It’s paleo and Mediterranean diet-friendly. Read below to find out some more swap and substitution options!
- Butter – You can use butter or any oil here. And honestly, you could omit it entirely if you wanted. The first step isn’t 100% necessary since you will pressure cook everything anyway.
- Celery – Feel free to substitute other veggies; celery is traditional in chicken noodle soup.
- Carrots – Feel free to substitute other veggies; carrots are traditional in chicken noodle soup.
- Onion – I used a yellow onion, but use whatever you have on hand.
- Broth/Bouillon – If you’d like to decrease sodium in this recipe, feel free to use no salt or low sodium broth. You could skip out on the bouillon and use 8 cups of no-salt broth. Vegetable or chicken works best.
- Bay Leaves – Optional, adds that classic flavor but isn’t 100% necessary. Please don’t skip making this recipe just because you don’t have bay leaves. They are nice but not 100% necessary.
- Boneless, Skinless Chicken Thighs – I think chicken breasts are a little dry in this recipe, and with a sore throat, I don’t want to struggle to eat. But technically, you can use pretty much any type or cut of chicken you want here. Some people use a whole small rotisserie chicken. Some use bone in or skin on cuts. (Obviously, remove the bones and skin when you shred the chicken.) I find boneless skinless chicken thighs to still lend a really rich flavor. I personally don’t want to fish out a bunch of bones when I don’t feel good. I want to keep it simple. But if you’re batching this and freezing some, maybe you do. So you can play around or use what you have on hand here. The nice thing about the Instant Pot is you can even use frozen chicken if needed (increased cooking time needed.)
- Rotini Chickpea Pasta – I typically get this whenever I see it at Costco, so I have some on hand. You can use pretty much any pasta you want here.
- Parsley – A little bit of fresh parsley to have on top for garnish is nice but not 100% required.
How to Store and Freeze Healthy Chicken Noodle Soup
To Store: Store healthy chicken noodle soup in the refrigerator for 3-5 days in an airtight container, and reheat to 165F in the microwave or on the stove.
To Freeze: Fill the freezer-safe container 3/4 the way through and freeze for up to 3 months. Reheat from frozen in the microwave, or defrost under refrigeration and then reheat. Always reheat to 165F.
Freezer Meal Prep: Combine carrots, onion, garlic, celery, raw chicken (not previously frozen), bay leaves, and half the broth in a freezer bag. Add to the Instant Pot with the remaining half of the broth. Pressure cook on high for 25 minutes. Quick release, remove chicken and cook noodles on sautee function. Add back in shredded chicken. Garnish with parsley and serve!
You May Also Like:
- Chicken Quinoa Soup –-> similar to the chicken noodle style of this recipe but uses quinoa!
- Italian Sausage and Tortellini Soup
- Creamy Slow Cooker Chicken and Wild Rice Soup
- Healthy Hamburger Soup
- Kielbasa and Veggie Soup
Healthy Chicken Noodle Soup Instant Pot
Equipment
Ingredients
- 1 tbsp butter or oil
- 3 garlic cloves minced
- 1 yellow onion chopped
- 3-4 carrots chopped, or sliced into half moons
- 3 celery ribs sliced
- 8 cups chicken broth or vegetable broth
- 2 bay leaves
- 2 lbs boneless, skinless chicken thighs
- 8 ounces rotini chickpea pasta
Garnish
- 1/2 cup fresh parsley chopped
Instructions
- Turn on the saute function on the Instant Pot. Add butter/oil, onion, garlic, carrots, and celery. Saute for 1-3 minutes.1 tbsp butter or oil, 3 garlic cloves, 1 yellow onion, 3-4 carrots, 3 celery ribs
- Add in broth, chicken thighs, and bay leaves. Lock the lid on and set the dial to sealing. Pressure cook for 12 minutes and then use quick release by turning the dial/lever to vent. Once pressure is fully released, remove the lid.8 cups chicken broth, 2 bay leaves, 2 lbs boneless, skinless chicken thighs
- Remove bay leaves. Set the instant pot back to saute. Using tongs, remove the chicken from the soup. Add in the pasta and cook according to package directions. While the pasta is cooking, shred your chicken. Once the pasta is cooked al dente, turn off the Instant Pot and add the chicken back in. Garnish with fresh parsley.8 ounces rotini chickpea pasta, 1/2 cup fresh parsley
Video
Notes
Nutrition
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