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Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup - We have all experienced a few different kinds of chicken noodle soup. From the can to Grandma’s noodle soup, this is one meal that just screams feel good! Its soothing and healing properties are undeniable. Personally, I have always used roasted chicken in my chicken noodle soup because it adds more flavor. I am using zucchini noodles, but you can use shirataki noodles instead, if you prefer.

Fat: 13.1 g
Carbs: 4.7 g
Net carbs: 3.4 g
Protein: 19.1 g
Fiber: 1.3 g
Instant Pot Chicken Noodle Soup Recipe


  • 1 tbsp (15 ml) avocado oil
  • 2 tbsp (28 g) butter
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, sliced
  • 1 tsp sea salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1 tbsp (4 g) chopped fresh parsley, plus more to garnish
  • 1 tbsp (5 g) dried oregano
  • 4 cups (960 ml) Chicken Bone Broth or store-bought
  • 2 bone-in, skin-on chicken breasts
  • 4 cups (960 ml) filtered water
  • 1 rosemary sprig
  • 1 bay leaf
  • 2 large zucchinis, spiralized, to serve

How to make Instant Pot Chicken Noodle Soup

  1. Select “sauté” on the Instant Pot. Wait for it to read “hot” and add the avocado oil and butter.
  2. When the butter is melted, add the onion, carrots, celery, garlic and jalapeño to the pan. Sauté the vegetables for 3 to 5 minutes, until the onion is translucent. Season with 1 teaspoon of salt and 1 teaspoon of pepper and add the parsley and oregano. Stir the vegetables and continue to sauté for 1 minute.
  3. Pour the broth over the vegetables and add the chicken breasts. Pour the water over top, then tie the rosemary and bay leaf together using kitchen twine and add it to the pot. Cover the pot and close the steam valve. Select “soup/broth” and set the time for 7 minutes. When the time is up, allow the Instant Pot to go through the natural release cycle, about 10 minutes. You can quick release if you’re in a hurry.
  4. Remove the chicken and herb bundle from the pot and shred the chicken using two forks. Discard the skin and herb bundle and save the bones for broth.
  5. Turn the Instant Pot off by selecting “cancel.” Return the shredded chicken to the pot and stir to combine. Taste and season with more salt and pepper if necessary.
  6. To serve, put some of the spiralized zucchini noodles on the bottom of a serving dish and add a few ladles of the soup on top. Garnish with fresh parsley.
STOVETOP: Yes, you can certainly make this soup on the stove if you don’t have an Instant Pot. Follow all the same steps. You will just have to cook the chicken for about 1 hour instead.