Sometimes you simply want a bowl of Chicken Noodle Soup, and with an Instant Pot®, it’s simple. Making your personal soup additionally means that you can management the chicken-to-noodle steadiness for a lower-carb choice.

Chicken Noodle Soup (Instant Pot)

When I used to be testing recipes for The Diabetes Cookbook for Electric Pressure Cookers, this hen noodle soup bought rave evaluations. One individual stated “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 informed me she made a second pot as quickly as she completed the primary. That’s after I knew the recipe was a keeper.

In addition, my Mom gave this soup a giant thumbs-up. She was on a comfortable meals weight loss plan for a couple of months after having dental surgical procedure and buzzed up among the soup in a blender so she might eat it. She confirmed it’s scrumptious even when puréed.

You would possibly suppose you’ll be able to’t eat issues like noodles when you’ve got diabetes. A bowl of this soup (with noodles) clocks in round 17g carb which is okay for me, however be happy to depart out the noodles solely if that works higher for you. The soup will nonetheless be tasty. The magnificence of constructing your personal soup is that you would be able to management what’s in it.

Chicken Noodle Soup (Instant Pot)

Classic hen noodle soup with a splash of soy sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Pressure Up/Down: 35 minutes

Total Time: 45 minutes






hen noodle soup, hen soup

Servings: 12

Chicken Noodle Soup (Instant Pot)


  • 2
    avocado oil
  • 1
    medium onion
  • three
    celery stalks
  • 1
    kosher salt
  • 1/Four
    freshly floor black pepper
  • 2
    minced garlic
  • 5
    giant carrots
    peeled and lower into 1/Four-inch-thick rounds
  • three
    bone-in hen breasts
    about three
  • Four
    Chicken Bone Broth
    or low-sodium store-bought hen broth
  • Four
  • 2
    low-sodium soy sauce
  • 6
    entire grain huge egg noodles


  1. Set the electrical stress cooker to the Sauté setting. When the pot is scorching, pour within the avocado oil.

  2. Sauté the onion, celery, salt, and pepper for three to five minutes or till the greens start to melt.

  3. Add the garlic and carrots, and stir to combine effectively. Hit Cancel.

  4. Add the hen to the pot, meat-side down. Add the broth, water, and soy sauce. Close and lock the lid of the stress cooker. Set the valve to sealing.

  5. Cook on excessive stress for 20 minutes.

  6. When the cooking is full, hit Cancel and fast launch the stress. Unlock and take away the lid.

  7. Using tongs, take away the hen breasts to a chopping board. Hit Sauté/More and produce the soup to a boil.

  8. Add the noodles and prepare dinner for Four to five minutes or till the noodles are al dente.

  9. While the noodles are cooking, use two forks to shred the hen. Add the meat again to the pot and save the bones to make extra bone broth.

  10. Season with further pepper, if desired, and serve.

Recipe Video

Recipe Notes

Leftover tip: If you need to freeze the soup, do not add the noodles earlier than freezing. Prepare the recipe by step 6, take away the hen and shred it, then add the hen again into the soup. Cool and freeze. When able to eat, thaw the soup, carry it to a boil, and add the noodles. Cook till the noodles are al dente, and serve. You might additionally skip the noodles solely or add in leftover rice or pasta.

Nutrition details per serving (1 cup)

Calories: 330kcal

Fat: 15g

Sodium: 451mg

Carbohydrates: 17g

Fiber: 4g

Sugar: 3g

Protein: 32g

The Diabetes Cookbook for Electric Pressure Cookers by Shelby Kinnaird and Simone Harounian

Source hyperlink Recipes