Healthy Chicken Noodle Soup Instant Pot

This Healthy Chicken Noodle Soup Instant Pot version is as nutritious as it is easy to make and comforting to eat.

Course Dinner, Soup

Cuisine American

Keyword chicken noodle soup instant pot, healthy chicken noodle soup, instant pot chicken noodle soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 274kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

1 tablespoon 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

½ 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 tablespoon 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, ½ cup fresh parsley

Video

Notes

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 ¾ 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!

Nutrition