Instant Pot Chicken Noodle Soup is made from scratch and in a fraction of the time. Delicious and hearty, loaded with noodles and chicken, this soup will warm the cockles of your heart.
This recipe is good for women with PCOS as turmeric is an anti-inflammatory spice that tastes delicious and gives this soup an awesome yellow hue. Chicken broth is great for fighting inflammation, but swap it out for bone broth and you’re leveling up. It’s good for the immune system and gut! All the veggies like carrots and celery are great for inflammation.
You may want to avoid gluten for inflammation so we recommend gluten-free egg noodles.
You’re going to love this Instant Pot Chicken Noodle Soup Recipe, especially if you’ve ever made it the old-fashioned way.
This Instant Pot recipe makes light work of this homestyle classic:
Prep Time-10 mins | Cook Time-25 mins
Course: Dinner| Cuisine: American | Servings: 6 large bowls | Calories: 452kcal
- 1 teaspoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
- take 2 cups sliced celery (3-4 stalks)
- 2 cups peeled and sliced carrots (3-4 large carrots)
- 1 tablespoon fresh thyme leaves roughly chopped
- 12 cups chicken broth (or chicken bone broth)
- 2 bay leaves
- 1/2 teaspoon turmeric
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces gluten-free egg noodles (can use regular if not gluten-free)
- 1/4 cup chopped parsley
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Add olive oil to the bottom of the instant pot and press the saute button. Allow to heat for 1-2 minutes then add the diced onion. Saute, stirring frequently, for 3-5 minutes or until the onion is soft and translucent, being careful to not let the onion brown or burn. Add the minced garlic and saute for another 1-2 minutes until the garlic is fragrant.
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Press cancel to stop the saute mode then add the chicken thighs, celery, carrots, thyme, chicken broth, bay leaves, turmeric, lemon juice, salt, and pepper to the instant pot with the onion and garlic. Stir well, close the lid and make sure the valve is set to sealing.
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Press pressure cook and set to high for 10 minutes. It will take about 10 minutes for the instant pot to come to pressure then will start counting down.
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When the timer is done, use a wooden spoon to turn the valve from sealing to venting, being careful not to touch the steam. When the valve drops it’s safe to open the Instant Pot.
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Remove the lid then remove the chicken thighs and place them on a cutting board to shred.
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Press Cancel on the Instant Pot then presses saute again to set to the saute mode. Allow the soup to come to a boil then add the egg noodles.
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Cook stirring occasionally for 5-7 minutes or until the pasta is al dente.
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While the pasta is cooking, shred the chicken, removing and discarding any bones. When the noodles are cooked, add the chicken back to the soup and stir.
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Press Cancel on the Instant Pot and serve with chopped parsley.
For the frozen chicken: cook on high pressure for 13 minutes.
Freeze-cooked soup: allow to cool completely and place in a ziplock bag or airtight container for up to 6 months. Thaw overnight and reheat in the microwave or the stove.
Note: If you store this in the fridge, the noodles will soak up more liquid and the soup becomes thicker.
Nutritional Information
Serving: 1bowl | Calories: 452kcal | Carbohydrates: 38g | Protein: 46.3g | Fat: 12.1g | Cholesterol: 218mg | Sodium: 1740mg | Fiber: 3.8g | Sugar: 5.2g
Do try this homemade healthy instant pot chicken noodle soup as it will be warm and ready on your table in under 30 minutes. Made with chicken thighs, veggies, and even gluten-free noodles, this is the best recipe you will find. You can even use frozen chicken!
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