BEST Instant Pot Chicken Noodle Soup Recipe

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles add fiber, while pasta is often less expensive.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium options are healthier, while bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cheaper.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen carrots

Parsnips are a nutritious alternative, while frozen carrots save time and money.

Set the Instant Pot to sauté mode and add some olive oil to the bottom of the pot.

Heat the olive oil for a little bit.

Add diced yellow onion and stir for about 3 to 5 minutes until it sweats and becomes translucent.

Add garlic to the onion and stir until fragrant.

Press cancel on the sauté mode.

Add chicken thighs, celery, carrots, thyme, chicken broth, bay leaves, turmeric, lemon juice, salt, and pepper to the pot with the garlic and onion.

Close the lid and ensure the sealing vent is set to sealing.

Press the pressure cook or manual cook setting and set the timer for high pressure for 10 minutes.

When the time is up, release all the steam at once by turning the vent from sealing to venting using a wooden spoon.

Cover the vent with a towel to protect your cabinets from steam.

Carefully open the lid and remove all chicken thighs to a cutting board.

Set the Instant Pot to sauté mode again and let it bubble and boil.

Add gluten-free egg noodles to the pot to simmer and cook.

Use two forks to shred the chicken on the cutting board.

Once the noodles are cooked, add the shredded chicken back to the Instant Pot and stir everything together.

Cancel the sauté setting and serve the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens