When snow hits the ground, the only thing I want to eat is a big bowl of soup. I whipped up a batch of healthy instant pot chicken noodle soup after returning home from my Thanksgiving traveling. It was an easy meal prep that I had for lunches and throughout the weekend. It reminds me of my mama’s soup, comfort food away from home.
This healthy chicken noodle soup is perfect for meal prep and only requires a few simple ingredients. If you have a Costco membership, I highly recommend buying the frozen option and cooking from frozen, the easier option, no thawing required!
Ingredients & Alternatives
Chicken breasts: I like to use chicken breasts but you could make this soup with a rotisserie chicken, chicken thighs or tenders (without breading).
Veggies (carrots & celery): You’ll at least want the carrots and celery, but I sometimes add white onion and kale to mine to give it additional nutrients and bulk.
Egg noodles: I LOVE egg noodles in my soups, but you could swap with chickpea pasta, rice or cut altogether to keep the soup lower carb.
Chicken broth: You can buy broth from the store or make it yourself (more power to you if you do!)
Better than Bouillon/Chicken Base: I got a jar of Better than Bouillon from Costco and love to keep it on hand, but you can buy normal chicken base from the grocery or omit altogether. This only adds extra flavor to the soup but it’s not necessary.
Olive oil: You could another kind of oil if you don’t have olive oil on hand.
Garlic: The normal garlic or minced garlic works well.
Salt & pepper: For a little extra flavor.
How To Make Instant Pot Chicken Noodle Soup
This soup could not be easier. You’ll start out by adding your chicken to the Instant Pot with 1 cup of water. If your chicken is frozen, cook on high pressure for 15-18 minutes and if thawed 8 minutes. Quick release pressure afterwards.
Once cooked, put chicken on a cutting board and shred into smaller pieces. Dump out remaining water from the Instant Pot and turn to saute mode. Add in all your chopped veggies and cook for a few minutes.
Last step – Add the shredded chicken back into the Instant Pot and the remaining ingredients. Turn to high pressure for 2 minutes, quick release once done. And voila, you have warm soup for the rest of the week!
MORE INSTANT POT RECIPES TO TRY:
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Healthy Instant Pot Chicken Noodle Soup
Equipment
- Instant Pot
Ingredients
- 4 large chicken breasts ~20 oz
- 5 carrots
- 5 celery stalks
- 1 bag egg noodles
- 2 – 32 oz chicken broth
- 4 tsp Better Than Bouillon/chicken base
- 1 tbsp olive oil
- 4 cloves garlic or 1 tbsp minced garlic
- salt and pepper to taste
Instructions
- Add chicken breasts and 1 cup water to Instant Pot. If chicken is frozen, cook on high pressure manual setting fo 18 minutes. If chicken is thawed, cook for 8 minutes. Follow with quick pressure release.
- While chicken is cooking, cut up celery, carrots and onion, adding to a separate bowl.
- Once chicken is done cooking, place aside and dump out remaining liqud.
- Turn Instant Pot to saute setting.
- Add olive oil, garlic, carrots, celery and onion. Saute until veggies are soft.
- Add all remaining ingredients, mix well.
- Turn Instant Pot to manual setting for 2 minutes. Follow with quick pressure release.
- Let cool before eating.