Cooked - Easy Instant Pot Chicken Noodle Soup [gluten Free]

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Home Pricing Community My Recipes

Easy Instant Pot Chicken Noodle Soup [gluten Free]

4.0

2 teaspoons olive or avocado oil

1 small yellow onion or ½ of a large (diced)

2 cups diced carrots

1 cup diced celery

5 cloves garlic (minced)

3 tablespoons chopped fresh ginger (I add even more bc I am obsessed !!)

1 teaspoon turmeric powder

1 lb boneless chicken breast tenderloins (chicken breasts, or chicken thighs)

6 cups low sodium chicken broth

Juice of ½ lemon (optional - if you really like lemon flavor, you can add some lemon zest, too!)

Salt

Black pepper

Gluten-free egg noodles

Fresh herbs - parsley, thyme, oregano are my favorites

Set Instant Pot to saute and add in oil. Stir in onions, carrots, and celery and saute until fragrant. Add in ginger and garlic and saute for an additional minute.
Add chicken, broth, and turmeric powder to the Instant Pot. Lock lid and set for 15 minutes on the manual/pressure cook setting. After the 15 minutes, do a quick release. **See tips if you are using bone-in chicken or frozen chicken.
After quick release, taste soup and add in salt/pepper to taste (I do about ½ tsp of each). Add lemon juice, if using. Remove chicken and add in pasta if you are cooking it right in your Instant Pot. Remember - you can also cook it separately!
You have two options for the pasta
Lock lid and set for 2 minutes on manual (this is for gluten free egg noodles - whole wheat would be 0 minutes)
Or set IP to saute and boil your pasta until it's cooked. This typically takes about 5-6 minutes.
While your pasta is cooking, shred your chicken with two forks.
After pasta is finished, add in your chicken back into the pot. Give everything a stir and a taste - adjusting seasonings and adding fresh herb if desired!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 102 weeks ago

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