The Best Instant Pot Chicken Noodle Soup
Martina Slajerova- Ready in 2h
- 4.9 g net carbs
- 251 kcal
- Serves 8
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This low-carb chicken noodle soup is a family pleaser you can make all year round. It's keto-friendly, full of flavour and immune-boosting ingredients such as collagen and vegetables. When you're feeling unwell and looking for a natural flu remedy, a bowl of warm and comforting goodness like this soup will make you feel better.
I used to make it in my Dutch oven but that has all changed when I got my Instant Pot - one of the best purchases I've ever made! Just like my slow cooker, it's perfect for batch cooking and ideal for those of us with busy lifestyles.
Recipe Tips
Instead of water you can use chicken broth and 450 g (1 lb) cooked chicken. To do that, skip the first steps and follow the recipe by simply cooking the vegetables directly in the prepared chicken broth.
Step-by-step
Remove any giblets if they are inside the chicken carcasses. Add the chicken carcasses (plus neck if included), water and lemon juice into your Instant Pot. Cover with the lid and turn to the locked position. Set the vent valve to the sealing position and set the cooking to Poultry. When the cycle has finished, let the pressure release naturally (do not release the vent valve).
When the pressure has been released completely, open the Instant Pot. Using oven gloves, remove the bowl and set on a cooling rack until cool enough to strain the chicken broth into another pot.
Meanwhile, peel and chop all the vegetables.
Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
Prepare the shirataki noodles by following the instructions in this post. You can skip the pan frying as this step is not necessary if you're using the noodles in a soup. All you need is to follow the first 2 steps.
Pour the chicken broth back into the Instant Pot and set it to Sauté. Once boiling, add the sliced carrots, chopped cauliflower, bay leaves, allspice, salt, and optionally sliced giblets. Cook for about 5 minutes. Add the remaining chopped vegetables and cook for 5 more minutes, or until the carrots are tender.
Finally, turn off the Instant Pot and add the prepared shirataki noodles, shredded chicken and parsley. Season with salt and pepper to taste. Discard the allspice and bay leaves.
Enjoy with more fresh parsley if desired. To store, let the soup cool down and refrigerate for up to 4 days, or freeze for up to 3 months.
Recipe
The Best Instant Pot Chicken Noodle Soup
★★★★★4.7This low-carb chicken noodle soup is a family pleaser you can make all year round. It's keto-friendly, full of ...
- Hands on
- 30m
- Overall
- 2h
- Servings
- 8
- 4.9 g
- Net carbs
- 25.5 g
- Protein
- 13.6 g
- Fat
- 251
- kcal
Ingredients makes 8 servings
Instructions
Remove any giblets if they are inside the chicken carcasses. Add the chicken carcasses (plus neck if included), water and lemon juice into your Instant Pot. Cover with the lid and turn to the locked position. Set the vent valve to the sealing position and set the cooking to Poultry. When the cycle has finished, let the pressure release naturally (do not release the vent valve).
When the pressure has been released completely, open the Instant Pot. Using oven gloves, remove the bowl and set on a cooling rack until cool enough to strain the chicken broth into another pot.
Meanwhile, peel and chop all the vegetables.
Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
Prepare the shirataki noodles by following the instructions in this post. You can skip the pan frying as this step is not necessary if you're using the noodles in a soup. All you need is to follow the first 2 steps.
Pour the chicken broth back into the Instant Pot and set it to Sauté. Once boiling, add the sliced carrots, chopped cauliflower, bay leaves, allspice, salt, and optionally sliced giblets. Cook for about 5 minutes. Add the remaining chopped vegetables and cook for 5 more minutes, or until the carrots are tender.
Finally, turn off the Instant Pot and add the prepared shirataki noodles, shredded chicken and parsley. Season with salt and pepper to taste. Discard the allspice and bay leaves.
Enjoy with more fresh parsley if desired. To store, let the soup cool down and refrigerate for up to 4 days, or freeze for up to 3 months.
Nutrition per serving, 2 cups/ 480 ml
Carbs 8%Protein 42%Fat 50% of calories
- Net carbs
- 4.9 g
- Total carbs
- 8.1 g
- Fiber
- 3.1 g
- Sugars
- 3.1 g
- Protein
- 25.5 g
- Fat
- 13.6 g
- Saturated fat
- 5 g
- Calories
- 251 kcal
- Sodium
- 401 mg · 17.4% RDA
- Magnesium
- 51 mg · 12.7% RDA
- Potassium
- 817 mg · 40.8% EMR
Nutrition by ingredient
| Per 2 cups/ 480 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Chicken stock (broth), chicken only, homemade | 0 g | 6.3 g | 6.3 g | 82 |
| Chicken, stewing, meat only, cooked, stewed | 0 g | 17.1 g | 6.7 g | 133 |
| Lemon juice, fresh | 0.1 g | 0 g | 0 g | 0 |
| Shirataki noodles | 0.8 g | 0 g | 0.1 g | 2 |
| Carrot, fresh | 1.2 g | 0.2 g | 0 g | 7 |
| Cauliflower, fresh | 0.5 g | 0.3 g | 0 g | 4 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Broccoli, broccolini, fresh | 0.6 g | 0.4 g | 0.1 g | 5 |
| Celery stalk, fresh | 0.1 g | 0.1 g | 0 g | 1 |
| Zucchini (summer squash, courgette) | 0.4 g | 0.2 g | 0.1 g | 3 |
| Peppers, red bell, fresh | 0.4 g | 0.1 g | 0 g | 3 |
| Kale, dark leaf, Italian black kale (cavolo nero) | 0.1 g | 0.3 g | 0.1 g | 3 |
| Mushrooms (white), fresh | 0.2 g | 0.3 g | 0 g | 2 |
| Green beans, fresh | 0.4 g | 0.2 g | 0 g | 3 |
| Bay leaf, dried | 0 g | 0 g | 0 g | 0 |
| Allspice, dried, spices | 0 g | 0 g | 0 g | 0 |
| Parsley, fresh (spices) | 0.1 g | 0.1 g | 0 g | 1 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Total | 4.9 g | 25.5 g | 13.6 g | 251 |
Serving size 2 cups/ 480 ml
- Gluten free
- Dairy free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
Goes well with
Add a side and it's a complete meal.
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Comments & ratings (15)
Love this Recipe! Do you think it‘ll also work in a Slow cooker? Maybe on Low 4h?🤔
Thank you Jessi! I'd say 2 hours on high of 3-4 hour on low would be a good estimate 😊
Looks great!
I could use a bowl of my soup right now!
Beautiful pics!
I really love all of your recipes. On this one though, I am curious as to why you use so many different types of vegetables. I usually cook only for myself and it is difficult to keep small amounts of that many fresh vegetables without them going bad before they get used. I was wondering if you were trying to go for a particular nutritional ratio.
I do have to tell you that I thought the shirataki noodle idea was excellent. I make my chicken soup with just the meat and veggies (and sometimes stir in some beaten egg at the end to make stracciatella). But never included noodles because of the carbs. Didn’t even consider the shirataki. Great idea.
Thank you so much Valerie! I think it's just me, I like the variety but you can totally use just half of the veggies, or use just 1-2 types of veggies if you like. I can see your point, especially if you cook just for yourself, storing too many types of veggies is not easy as they take a lot of space and don't last for long. So yes, feel free to only use a few, or you can use frozen veggies too.
I dont have an Instant Pot, but i do have an electric pressure cooker. It has no Poultry butoon, so what would the recommended time be at high pressure?
Thank you
PS, I made your chicken fajita soup in my pressure cooker and it was awesome!
Elizabeth
Thank you for your kind words, Elizabeth! I never had any other pressure cooker but I think it should be the same so you can cook it on high pressure and once the pressure builds up (usually takes 10-15 minutes), cook for about 30 minutes. The poultry setting on my Instant Pot says 45 minutes which includes the pressurising. I hope this helps!
Hello Martina. Thank you for this great dish. I used Kelp noodles with this and it works great.
Perhaps the salt should be 1 tbsp and not 1 tsp?
Thank you for your kind words! I think this depends on your palate. I did use just one teaspoon but you can add more to taste.
I'm assuming that all of the water goes in at Step 1 to cook the chicken right? I can't wait to try this one for work lunches!
Thanks!
Yes it does, thanks for spotting that!
The recipe sounds delicious although I do have to admit that I'm going the easy route and using broth, cooked chicken and no giblets. Assuming most of the fat and protein is from the chicken, it looks like with a pound of dark meat I'll have 6 g fat and 15 g protein per serving. Your recipe yields 13 g fat and 26 g of protein per serving. Is the difference really just from giblets? If so, how much did you use? thanks!
Hi Melissa, I used "chicken stock" + "whole cooked chicken" to calculate the nutrition facts which gives average values for the whole bird (this includes meat and skin (giblets are not included as they are optional). There was quite a bit of fat on top of my soup but it will vary based on the meat you're using and whether you're also using fatty chicken skin. I hope this helps!
Martina, you are awesome! I love your meals you share with us. The Chicken Noodle Soup is our meal tonight. I’ve made it on the stove as I don’t have a pressure cooker however, it is beautiful! Thank you so much 😊
Thank you so much, I really appreciate your kind words! ❤️