As the weather is cools down, there is nothing better than a warm bowl of healthy chicken noodle soup. In this recipe, I use Chickpea pasta for some added fiber and protein and bone broth for some extra micronutrients and collagen, providing an extra healthy spin on a super easy classic chicken noodle soup recipe.
This healthy instant pot chicken noodle soup is perfect for chilly weather or year-round and it's especially wonderful when you're feeling under the weather and in need of some added nutrients.
If you are looking for some more delicious meal ideas, you will love my sheet pan chicken fajitas.
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Ingredients
You will need the following ingredients to make this delicious soup! Although this list looks long, you can see a lot of these ingredients are just spices (which really don't count haha).
- Onion
- Carrots
- Celery
- Hot Water
- Chicken Better Than Bouillon
- Chicken Bone Broth (I used Kettle & Fire)
- Raw Chicken Breast or Chicken Tenders
- Uncooked Banza Chickpea Rotini Pasta
- Olive Oil
- Salt
- Pepper
- Dried Thyme
- Dried Oregano
- Dried Parsley
See recipe card for quantities
Instructions
- Grab your instant pot and set to sauté mode. After the pot is to temp, add your olive oil. After that add in your chopped onions, carrots and celery and let cook for about 3 minutes or until the vegetables begin to soften.
- Add your salt (start with ½ Tsp), pepper, dried thyme, dried oregano and dried parsley. Stir and sauté for an additional 30 seconds. Add in the chicken bone broth and chicken to the pot as well. Hit the cancel button, close the pot and set to "Soup/Broth Mode" for 7 minutes.
- It is going to take a bit for your pressure to build and to get to temp, then your timer will begin. Once the instant pot timer hits 0 and has run its course, allow for the instant pot to naturally release for an additional 10 minutes before hitting the quick release button. Once you quick release, you may remove your lid carefully, hit the cancel button and then turn the pot back to sauté mode.
- Using tongs, gently remove your chicken breasts or tenders from the pot onto a plate or cutting board, shred them using 2 forks and then add them back into the pot. If you have a meat masher, you can easily break apart the chicken without removing it from the pot. Then Add in your banza rotini pasta and allow to cook for an additional 7 minutes or until the rotini is cooked through!
- Once the pasta is cooked through, taste your soup and add salt as needed. Feel free to serve or keep on warm until you are ready! You may store leftovers in the fridge for up to 5 days in an air tight container. You may add in chopped fresh parsley to garnish.
Substitutions
- Vegetables-Add different veggies if you want to spice up your soup or use up some veggies you have in the fridge.
- Vegetarian/Vegan- Replace the chicken with some silky tofu (you can add this in towards the end with your pasta). Replace the chicken bone broth and better than bouillon with vegetable broth.
- Gluten-free- Banza pasta is gluten-free, however, better than bouillon is not. Replace the better than bouillon with a bouillon that is gluten-free or just use broth.
- Baby Led Weaning/ Toddler Friendly- To make this recipe baby led weaning and toddler friendly, try to avoid adding the ½ teaspoon of salt into the batch. You can add the salt after serving to the kiddos.
This recipe is dairy-free.
Variations
- Deluxe - toast up some garlic bread as a yummy side!
Equipment
All you need to make this healthy instant pot chicken noodle soup is an instant pot.
If you're in the market for an instant pot, this is the one I have and I love it!
If you are in the market for a meat masher, this is the one I use and love.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store the soup in the fridge for 3-5 days. I recommend storing the pasta separately so the pasta does not get too soft.
Freeze the soup, without the noodles, for up to 3 months.
Top tip
If you add in more vegetables than this recipe calls for or a different pasta than described in the recipe, you may need to add more water to account for the increase in volume.
FAQ
Yes! Replace the chicken with some silky tofu (you can add this in towards the end with your pasta). Replace the chicken bone broth and better than bouillon with vegetable broth.
Yes! Banza pasta is gluten-free, however, better than bouillon is not. Replace the better than bouillon with a bouillon that is gluten-free or just use broth to make this recipe gluten-free.
Instant Pot
If you are looking for some more instant pot recipes, try these:
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Healthy Instant Pot Chicken Noodle Soup
Equipment
- 1 Instant Pot
- 1 Meat Masher
Ingredients
- 1 Small/Medium Onion Chopped
- 1 Cup Carrots (about 2 medium sized carrots) Sliced
- 1 Cup Celery (about 4 small ribs) Thinly Sliced
- 4 Cups Chicken Bone Broth
- 1 Pound Raw Chicken Breast or Chicken Tenders
- 8 Ounces Uncooked Banza or Brami Chickpea Rotini Pasta
- 2 Tablespoons Olive Oil
- ½ Teaspoon Salt (or more to taste)
- 1 Teaspoon Pepper
- ½ Tablespoon Dried Thyme
- ½ Tablespoon Dried Oregano
- ½ Tablespoon Dried Parsley
- ½ Bunch Fresh Parsley Chopped (Optional) to Garnish
Instructions
- Grab your instant pot and set to sauté mode. When the pot is to temp, add your olive oil. Then add in your chopped onions, carrots and celery. Let cook for about 3 minutes or until the vegetables begin to soften.
- Add your salt (start with ½ Tsp), pepper, dried thyme, dried oregano and dried parsley. Stir and then sauté for an additional 30 seconds or so. Add in your chicken bone broth and chicken to the pot as well. Hit the cancel button, close the pot and set to "Soup/Broth Mode" for 7 minutes.
- It is going to take a bit for your pressure to build and to get to temp, then your timer will begin. Once the instant pot timer hits 0 and has run its course, allow for the instant pot to naturally release for an additional 10 minutes before hitting the quick release button. Once you quick release, you may remove your lid carefully, hit the cancel button and then turn the pot back to sauté mode.
- Using tongs, gently remove your chicken breasts or tenders from the pot onto a plate or cutting board, shred them using 2 forks and then add them back into the pot. If you have a meat masher, you can easily break apart the chicken without removing it from the pot. Then Add in your Banza or Brami rotini pasta and allow to cook for an additional 7 minutes or until the rotini is cooked through! You may add in chopped fresh parsley to garnish.
- Once the pasta is cooked through, taste your soup and add salt as needed. Feel free to serve or keep on warm until you are ready! You may store leftovers in the fridge for up to 5 days in an air tight container.
- Hint: If you use more vegetables or a different pasta than the ones described, you may need to add more water to the pot.
Video
Notes
* Nutrition calculated uses Banza Pasta
Nutrition
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Wash hands after touching raw meat
- Follow the safety instructions for your instant pot
Tina says
I made this for my husband when he was sick and he loved it so much he asked for it again the next week! Will definitely be making regularly during the winter!
Rachel Hoyt says
If I wanted to use a crockpot- would you recommend any changes?
christina.klapper says
Hey Rachel! If you use a crockpot, I’d cook on high for 3-4 hours or low for 6-8. I would also cook the noodles separately and then add them in when ready to serve!
BRIDGETTE Gail LESTER says
I tried this recipe and it was delicious, my first time using an instapot. Your instructions were so helpful!
christina.klapper says
I’m so glad you loved it Bridgette!!! Thank you so much for leaving a review, means so much!
Ann says
This was so good and really easy! I used orzo pasta because I didn't have rotini, so I added more broth and it still tasted great!
christina.klapper says
So glad you loved it Ann!!!!!