Gluten-free chicken noodle soup is the perfect comfort food meal for cold weather or when feeling under the weather, and it couldn’t be easier to make in your Instant Pot!
There’s nothing like the feeling of chicken noodle soup hitting the back of your throat when it’s cold outside or you’re under the weather. Unfortunately finding a gluten-free chicken noodle soup at a restaurant or even an easy recipe that comes out perfect can be a tall order. Until now!
What do I need to make gluten-free chicken noodle soup?
- Avocado oil – this is my cooking oil of choice since it has a high smoke point.
- Carrots – chopped into ~1/4″ thick coins.
- Onion – I used a yellow one, but any color will work.
- Celery – chopped it into ~1/4″ thick pieces.
- Thyme – I used dried. If you don’t have thyme, oregano or marjoram are good alternatives.
- Basil – dried
- Salt + pepper
- Bay leaf – adds some extra flavor!
- Chicken broth- I always keep homemade bone broth on hand for soups and sipping.
- Gluten-free noodles – I like to use fusili for this recipe and Jovial Foods is always my go-to for GF pasta.
- Cooked chicken – you can use shredded or cubed
Is chicken noodle soup healthy?
In general, chicken noodle soup is a pretty nourishing meal. Ideally it should be packed with quality protein, organic veggies and hydration via nourishing bone broth. If enjoying it at a restaurant, the above is probably not as likely, but you have so much more control when cooking at home.
Can I make this recipe on the stove?
If you don’t have an Instant Pot, you can definitely still make this recipe on the stove! Just follow the Instant Pot instructions in the recipe card at the bottom of this page, except where it says to press the “Pressure Cook” button, you’d just bring the soup to a boil and cook according to the package instructions on the noodles. Add the cooked chicken in during the last two minutes or so and then it’s done. It’s that easy!
How do I store leftover chicken noodle soup?
This recipe will most certainly leave you with leftovers! Store it in an airtight container in the refrigerator for 3-5 days. I like to store some in single servings so it’s easy to heat up or in large stainless steel storage containers. We were using glass in our house a lot but after breaking a few too many, I began to incorporate a lot of stainless steel options. These are my favorite!
Can I freeze chicken noodle soup?
Freezing pre-made soup is great way to meal prep – especially in the cold winter months. It’s such a time saver and most soups freeze pretty well. I was a little concerned that the pasta would be too much once defrosted and reheated but I was pleasantly surprised that it held up fairly well! Here are some tips for freezing soup:
- Make sure that you’re using an airtight container in order to avoid freezer burn (my favorite is a large mason jar).
- You’ll want to leave a little extra room in the container for the liquid to expand when freezing, but not too much extra space, as too much air can allow freezer burn to occur more quickly.
- Don’t overcook the veggies. Since you’ll be reheating the soup, the veggies will continue to cook and you’ll run the risk of turning them into a soft, mushy mess.
I’d recommend freezing this soup in various sizes of mason jars so you’ll have the servings you need when you’re thawing the soup!
As the weather gets cooler and we get deeper into cold and flu season, I’m wishing you and yours a fall and winter full of health and nourishing meals!
Gluten-Free Instant Pot Chicken Noodle Soup
- Instant Pot
- 1 Tbsp avocado oil
- 2 cups carrot coins, about 1/4 inch thick
- 1 large onion, diced
- 1 cup chopped celery, about 1/4 inch thick (about 3 stalks)
- 1 tsp thyme
- 1 tsp basil
- 1 tsp salt (depending on broth)
- 1/2 tsp pepper
- 1 bay leaf
- 10 cups chicken broth*
- 1/2 of a 12oz. package gluten-free noodles (fusili works great)
- 3 cups cooked chicken
- Add oil to the stainless steel inner pot of Instant Pot, followed by chopped carrots and onion. Press the “Saute” button and saute for 4-5 minutes or until onions soften.
- Press the “Cancel” button and add celery, thyme, basil, salt, pepper, bay leaf, broth and pasta.
- Press “Pressure Cook” and cook for 5 minutes.**
- After it has cooked for 5 minutes, do a quick or manual release and remove bay leaf.***
- Put the Instant Pot on the “Keep warm” function and then add shredded or cubed chicken. Put the lid back on for 5-10 minutes.
- Top with parsley, if desired, and serve with your favorite gluten-free cornbread!
Pin for later: