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4.59 from 58 votes
by Chef Nichole
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Published: September 13, 2018 Last Updated: November 1, 2022
Enjoy this classic comfort food in less than 30 minutes !
Get ready for a healthy spin on an American classic. This Instant Pot chicken noodle soup reminds me of the soup my mom made growing up – with a few notable exceptions. It’s not that her soup wasn’t good – trust me, it was completely delicious, especially on days when I wasn’t feeling so hot. People just didn’t think about things like low-sodium chicken broth back then.
In our healthier version of chicken noodle soup, we consciously chose ingredients so they create a nice balance. Whole wheat pasta is a perfect example. Some of you may be going low-carb or no-carb, and that’s totally okay. You can substitute zucchini noodles or spaghetti squash and this dish will be just as tasty. But, for those of you not watching the carbs: you’re actually making a really healthy move by eating whole wheat pasta in this dish.
Making Healthy Ingredient Choices
You see, whole wheat pasta contains what is known as complex carbohydrates. These are long chain carbohydrates that are digested very slowly by our bodies. Whole wheat pasta also happens to be high in fiber and other nutrients, too. All of this means that you’ll not only have more long-lasting energy, but it also means that you’ll stay fuller for longer, too!
The other healthy choice we’ve made is to use chicken breasts. This lean protein is actually considered a zero-point food for Weight Watchers! Some people say that chicken breasts are too dry, but that’s the beauty of this Instant Pot chicken noodle soup. When the chicken breasts cook under pressure for 8 minutes, they cook to the perfect temperature. They’ll soak up all that tasty chicken broth and stay nice and juicy. When you pull the lid off, get ready for shreddable and tender chicken.
All in all, we think you’re going to love this Instant Pot chicken noodle soup. It will taste just as good as Mom’s, but it’s chock-full of nutrients. I think I’m going to make a double-batch of this soup – the leftovers always taste that much better!
4.59 from 58 votes
Instant Pot Chicken Noodle Soup
Warm-up with this classic and delicious Chicken Noodle Soup, made quick and easy with the Instant Pot.
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Prep Time 5 minutes minutes
Cook Time 23 minutes minutes
Total Time 28 minutes minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Lunch, Soup
Cuisine American
Author Chef Nichole
Review Recipe PIN RECIPE Print Recipe
Ingredients
US Customary - Metric
- 1 tablespoon olive oil
- 1 cup celery sliced
- 4 carrots sliced
- 1 onion small, diced
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes more or less to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless and skinless chicken breasts uncooked, cut into 2 inch pieces
- 6 cups chicken broth low-sodium
- 8 ounces whole-wheat spaghetti broken into 1 to 2 inch pieces
- 1/4 cup parsley fresh, chopped
- 2 teaspoons lemon juice
Instructions
Set the Instant Pot to the Saute setting and add the olive oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the red pepper, thyme, oregano, salt, black pepper, and chicken. Cook for about 2 to 3 minutes.
Add the chicken broth and spaghetti pieces. Change the setting to Manual with high pressure. Seal the lid and set the timer for 8 minutes. Once the time is up, let the pot sit for 10 minutes before manually releasing the pressure.
Remove the lid and stir in the parsley and lemon juice. Serve hot and enjoy!
Nutrition Information
Serving: 1cup | Calories: 346kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 3
Keywords dairy-free, High Protein, Instant Pot, Kid-Friendly, Quick and Easy
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