Sometimes you just need a bowl of Chicken Noodle Soup, and with an Instant Pot®, it’s easy. Making your own soup also allows you to control the chicken-to-noodle balance for a lower-carb option.
When I was testing recipes for The Diabetes Cookbook for Electric Pressure Cookers, this chicken noodle soup got rave reviews. One person said “That chicken soup… is phenomenal!!! I don’t usually like soups with celery, but I ate 2 big bowls of your soup and it’s the best chicken soup I’ve ever had!” She told me she made a second pot as soon as she finished the first. That’s when I knew the recipe was a keeper.
In addition, my Mom gave this soup a big thumbs-up. She was on a soft foods diet for a few months after having dental surgery and buzzed up some of the soup in a blender so she could eat it. She confirmed it’s delicious even when puréed.
You might think you can’t eat things like noodles if you have diabetes. A bowl of this soup (with noodles) clocks in around 17g carb which is okay for me, but feel free to leave out the noodles entirely if that works better for you. The soup will still be tasty. The beauty of making your own soup is that you can control what’s in it.
Chicken Noodle Soup (Instant Pot)
Classic chicken noodle soup with a splash of soy sauce
- 2 tablespoons avocado oil
- 1 medium onion chopped
- 3 celery stalks chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 5 large carrots peeled and cut into 1/4-inch-thick rounds
- 3 pounds bone-in chicken breasts about 3
- 4 cups Chicken Bone Broth or low-sodium store-bought chicken broth
- 4 cups water
- 2 tablespoons low-sodium soy sauce
- 6 ounces whole grain wide egg noodles
Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
Sauté the onion, celery, salt, and pepper for 3 to 5 minutes or until the vegetables begin to soften.
Add the garlic and carrots, and stir to mix well. Hit Cancel.
Add the chicken to the pot, meat-side down. Add the broth, water, and soy sauce. Close and lock the lid of the pressure cooker. Set the valve to sealing.
Cook on high pressure for 20 minutes.
When the cooking is complete, hit Cancel and quick release the pressure. Unlock and remove the lid.
Using tongs, remove the chicken breasts to a cutting board. Hit Sauté/More and bring the soup to a boil.
Add the noodles and cook for 4 to 5 minutes or until the noodles are al dente.
While the noodles are cooking, use two forks to shred the chicken. Add the meat back to the pot and save the bones to make more bone broth.
Season with additional pepper, if desired, and serve.
Leftover tip: If you want to freeze the soup, don't add the noodles before freezing. Prepare the recipe through step 6, remove the chicken and shred it, then add the chicken back into the soup. Cool and freeze. When ready to eat, thaw the soup, bring it to a boil, and add the noodles. Cook until the noodles are al dente, and serve. You could also skip the noodles entirely or add in leftover rice or pasta.
Nutrition facts per serving (1 cup)