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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.
Hands-on Overall
Serving size 2 cups/ 480 ml
Nutritional values (per 2 cups/ 480 ml)
Net carbs4.9 grams
Protein25.5 grams
Fat13.6 grams
Calories251 kcal
Calories from carbs 8%, protein 42%, fat 50%
Total carbs8.1 gramsFiber3.1 gramsSugars3.1 gramsSaturated fat5 gramsSodium401 mg(17% RDA)Magnesium51 mg(13% RDA)Potassium817 mg(41% EMR)
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.
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.
The Best Instant Pot Chicken Noodle Soup
Step by Step
Ingredients
- 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.
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)
Calories251kcal
Net Carbs4.9g
Carbohydrates8.1g
Protein25.5g
Fat13.6g
Saturated Fat5g
Fiber3.1g
Sugar3.1g
Sodium401mg
Magnesium51mg
Potassium817mg
Detailed nutritional breakdown (per 2 cups/ 480 ml)
| Total per 2 cups/ 480 ml |
| 4.9 g | 25.5 g | 13.6 g | 251 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 6.3 g | 6.3 g | 82 kcal |
| Chicken, stewing, meat only, cooked, stewed |
| 0 g | 17.1 g | 6.7 g | 133 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Shirataki noodles |
| 0.8 g | 0 g | 0.1 g | 2 kcal |
| Carrot, fresh |
| 1.2 g | 0.2 g | 0 g | 7 kcal |
| Cauliflower, fresh |
| 0.5 g | 0.3 g | 0 g | 4 kcal |
| Broccoli, broccolini, fresh |
| 0.6 g | 0.4 g | 0.1 g | 5 kcal |
| Celery stalk, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Zucchini (summer squash, courgette) |
| 0.4 g | 0.2 g | 0.1 g | 3 kcal |
| Peppers, red bell, fresh |
| 0.4 g | 0.1 g | 0 g | 3 kcal |
| Kale, dark leaf, Italian black kale (cavolo nero) |
| 0.1 g | 0.3 g | 0.1 g | 3 kcal |
| Mushrooms (white), fresh |
| 0.2 g | 0.3 g | 0 g | 2 kcal |
| Green beans, fresh |
| 0.4 g | 0.2 g | 0 g | 3 kcal |
| Bay leaf, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Allspice, dried, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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