Healthy Chicken Noodle Soup (Instant Pot)

I’m all about cozy and nourishing meals! This chicken noodle soup is always a go-to for us in the fall/winter or when we’re feeling under the weather.

It’s quick and easy to make, plus it freezes really well if you want to prep for a nourishing last-minute dinner in the future.

This recipe uses an instant pot (pressure cooker), but you can make it on the stove if you don’t have one. Just let the chicken and veggies to simmer until the chicken is cooked, remove it, shred, and follow the rest of the instructions as described!

Recipe makes ~10 cups of soup (~6 servings)

Ingredients

• 2 tbsp olive oil

• 1 yellow onion, diced

• 4 large carrots, sliced

• 4 celery stocks, diced

• 4 garlic cloves, minced

• 8 cups chicken broth

• 1 tbsp fresh dill (or ½ tbsp dried)

• 1 tbsp dried parsley

• 1 tsp marjoram

• 1 tsp oregano

• ½ tsp thyme

• ½ tsp rosemary

• ½ tsp black pepper

• Salt, to taste

• 3 bay leaves

• 1 ½ lbs chicken breast, boneless, skinless

• 12 oz shell pasta (use gluten-free if you need or chickpea pasta for higher protein)

Directions

1. Add olive oil to your Instant Pot set to sauté mode. When hot, add onion, celery, and carrots - cook until they begin to soften.

2. Turn off Instant Pot and add the garlic immediately. Stir until fragrant (30-60 seconds). Then, add broth and herbs, stir. Place chicken in Instant Pot and make sure it’s submerged.

3. Close lid, set to sealing, and cook on high pressure for 15 minutes.

4. Remove the chicken and bay leaves. Shred the chicken in a bowl, then set aside.

5. Set the Instant Pot to sauté and add the noodles when boiling. Cook per box instructions until just about al dente - they’ll keep cooking a little more.

6. Turn off the Instant Pot and add the chicken again. Taste the soup - if you used low sodium broth, you may want to add salt or more of another seasoning to your taste.

nutritional info

per serving: 420 calories | 8g fat | 48g carbs | 33g protein