When you need a warm, comforting meal, nothing beats a classic bowl of chicken noodle soup. It’s the ultimate comfort food, perfect for any day you want something wholesome and easy to make.
I’ve gathered two fantastic chicken noodle soup recipes here today, so you can pick the one that fits your needs best: one for a gluten-free diet and another for quick cooking with your Instant Pot. Let’s make some delicious soup!
Jump to Recipe:
Cozy Gluten Free Chicken Noodle Soup Recipe
This recipe brings you all the classic flavors you love, but made completely gluten-free. It’s a nourishing meal that’s perfect for everyone, especially those with dietary considerations.
Key Ingredients & Tips
- Gluten-Free Noodles: Choose a good quality gluten-free pasta that holds up well during cooking. Look for corn or rice-based options for best results.
- Flavorful Broth: Using a good quality chicken broth really lifts the overall taste of your soup. You can even use homemade broth if you have it.
- Fresh Herbs: A sprinkle of fresh parsley or dill at the end brightens up the flavors and adds a nice color to your bowl.
What You Need
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 8 cups gluten-free chicken broth
- 2 cups gluten-free egg noodles
- Salt and pepper to taste
- Fresh parsley, for garnish
⏱️ Time: Prep 15 min, Cook 30 min🍽️ Yields: 6 servings
How to Make It
Step 1: Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped carrots, celery, and onion. Cook them until they soften, which should take about 5-7 minutes.
Step 2: Simmer Soup Base
Pour in the gluten-free chicken broth. Add the shredded cooked chicken to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to blend together nicely.
Step 3: Cook Noodles & Serve
Stir in the gluten-free egg noodles. Cook them according to the package directions, usually 5-8 minutes, until they are tender. Season the soup with salt and pepper to your liking. Serve hot, garnished with fresh parsley.
📝 Final Note
This soup is best enjoyed fresh, but leftovers keep well in an airtight container in the refrigerator for up to 3 days. The noodles might soften a bit more over time, so you might add them last when reheating individual servings.
Quick Instant Pot Chicken Noodle Soup Method
Get delicious chicken noodle soup on your table fast with your Instant Pot. This method is incredibly efficient, locking in all the goodness with minimal effort and quick cooking time.
Key Ingredients & Tips
- Chicken Thighs are Great: Boneless, skinless chicken thighs work well in the Instant Pot because they stay tender and flavorful under pressure.
- Noodle Timing Matters: Add your noodles *after* the pressure cooking step to prevent them from becoming overcooked and mushy.
- Quick Natural Release: A 5-minute natural pressure release helps keep the chicken tender and prevents foaming when you open the pot.
What You Need
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 8 cups chicken broth
- 2 cups egg noodles (regular)
- Salt and pepper to taste
- Fresh dill, for garnish
⏱️ Time: Prep 10 min, Cook 15 min🍽️ Yields: 6 servings
How to Make It
Step 1: Sauté Vegetables & Chicken
Press the “Sauté” button on your Instant Pot. Add olive oil, then add the chopped carrots, celery, and onion. Cook for about 5 minutes until they start to soften. Add the chicken thighs and season them with salt and pepper.
Step 2: Pressure Cook Soup Base
Pour in the chicken broth. Secure the lid on your Instant Pot and set the valve to the “Sealing” position. Cook on “Manual” or “Pressure Cook” for 7 minutes. Once cooking is complete, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Step 3: Shred Chicken & Add Noodles
Carefully remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot. Press “Sauté” again and bring the soup to a gentle simmer. Add the egg noodles and cook until they are tender, about 5-7 minutes. Serve hot, garnished with fresh dill.
📝 Final Note
You can prep your vegetables ahead of time to make this recipe even faster. Leftover soup stores well in an airtight container in the refrigerator for up to 4 days. If the noodles absorb too much liquid, just add a splash of extra broth when reheating.
