Chicken noodle soup is one of the best meals to nourish the gut and the soul.
My mom often made us chicken soup when we were sick. It seemed to instantly give the much needed nourishment without over taxing the digestive system, so the immune system could focus on its job! The health benefits of this chicken noodle soup is extensive, from the gut healing broth, to the array of colorful veggies, to the protein packed chicken. Read on :).
As a busy mom, I’m always looking for nourishing but super fast meals. I love the instant pot for many soups, which is how this one is made! If you don’t have an instant pot, no worries, you’ll love this stove top momma’s chicken soup recipe!
Health Benefits:
The bone broth in this chicken noodle soup contains vitamins and minerals that strengthen the body in a variety of ways! The amino acid, proline, is abundant in bone broth which stimulates the growth of more white blood cells to be produced which fights infections. Collagen and anti-inflammatory amino acids in the soup heal the digestive tract, allows vitamins to be absorbed more readily and bring nourishment to damaged tissues, the brain, and the nervous system. Talk about a powerful superfood!
To Make:
Add oil and veggies to your instant pot and sauté for about 5 minutes or until veggies are translucent and fragrant.
Add spices, salt and pepper.
Add bone broth, water and chicken, mix to combine.
Close lid and select soup function, set for 7 minutes.
Let release naturally for 10 minutes
Shred the chicken with 2 forks.
Add noodles to instant pot and set sauté function for 5-10 minutes.
Cook until al dente
Serve in bowls, enjoy!
Instant Pot Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
An easy chicken noodle soup made in the instant pot
Ingredients
1 large tbsp ghee or swig of olive oil
2 large carrots, sliced thin
2 large celery, sliced
1 medium onion, finely chopped
4 garlic, minced
1 lb chicken breast or thighs
2 cups bone broth + 4 cups water *see notes
1 tbsp salt + more to taste
large pinches of pepper
1/4 tsp thyme
1/2 tsp parsley
1/2 tsp oregano
2 cups uncooked egg noodles
Instructions
Add oil and veggies to your instant pot and sauté for about 5 minutes or until veggies are translucent and fragrant.
Add spices, salt and pepper.
Add bone broth, water and chicken, mix to combine.
Close lid and select soup function, set for 7 minutes.
Let release naturally for 10 minutes.
Shred the chicken with 2 forks.
Add noodles to instant pot and set sauté function for 5-10 minutes.
Cook until al dente
Serve in bowls, enjoy!
Notes
Start with 2 cups of bone broth, but if you like a richer more gelatinous broth, add more bone broth and less water ratio.
- Prep Time: 15 min
- Cook Time: 20 min
