The Best Instant Pot Chicken Noodle Soup

4.5 stars, average of 21 ratings

The Best Instant Pot Chicken Noodle SoupPin recipeFollow us 59.5k

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.

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Hands-onOverall

Nutritional values (per serving, 2 cups/ 480 ml)

4.9 grams 3.1 grams 25.5 grams 13.6 grams 5 grams 251 calories
Total Carbs8.1grams
Fiber3.1grams
Net Carbs4.9grams
Protein25.5grams
Fat13.6grams
of which Saturated5grams
Calories251kcal
Magnesium51mg (13% RDA)
Potassium817mg (41% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (42%), fat (50%)

Ingredients (makes 8 servings)

  • 2.5 L water (about 10 cups)
  • 2 chicken carcasses (mine yielded 450 g/ 1 lb cooked chicken)
  • 1 tbsp fresh lemon juice or apple cider vinegar (15 ml)
  • 2 packs shirataki noodles (400 g/ 14.1 oz)
  • 2 medium carrots, sliced (142 g/ 5 oz)
  • 1 1/4 cup chopped cauliflower (134 g/ 4.7 oz)
  • 1 tsp pink Himalayan salt or to taste
  • Optional: giblets such as sliced heart and liver
  • 1 1/4 cup chopped broccoli (114 g/ 4 oz)
  • 2 celery stalks, sliced (70 g/ 2.5 oz)
  • 1 small zucchini, diced (150 g/ 5.3 oz)
  • 1 small red pepper, chopped (85 g/ 3 oz)
  • small bunch dark leaf kale, stems removed, chopped (60 g/ 2.1 oz)
  • 1 cup sliced white mushrooms (70 g/ 2.5 oz)
  • 3/4 cup chopped green beans (75 g/ 2.7 oz)
  • 2 bay leaves
  • 3 whole allspice
  • 4 tbsp freshly chopped parsley
  • black pepper, to taste
  • Optional: For extra heat and flavour, add sliced chilies, minced garlic and/or grated ginger.

Note: A quick alternative would be to use chicken broth instead of water, and 450 g (1 lb) cooked chicken. To do that, skip step 1.,2. and 4. and follow the steps by simply cooking the vegetables directly in the prepared chicken broth.

Instructions

  1. 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). The Best Instant Pot Chicken Noodle Soup
  2. 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. The Best Instant Pot Chicken Noodle Soup
  3. Meanwhile, peel and chop all the vegetables. The Best Instant Pot Chicken Noodle Soup
  4. Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
  5. 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. The Best Instant Pot Chicken Noodle Soup
  6. 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. The Best Instant Pot Chicken Noodle Soup
  7. 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.
  8. 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. The Best Instant Pot Chicken Noodle Soup
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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

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!

Reply

Yes it does, thanks for spotting that!

Reply

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!

Reply

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!

Reply

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 😊

Reply

Thank you so much, I really appreciate your kind words!

Reply