Instant Pot Chicken Noodle Soup – Gluten Free, Dairy Free
This Chicken Noodle Soup is so easy to make and tastes wonderful! It can be made in the Instant Pot or slow cooker and is gluten free and dairy free!
I love making soup when the weather starts to get colder. There is just something so comforting about a nice big bowl of warm soup in the Winter.
I always get so excited when it’s finally soup season again because soup is usually super easy to make too. Especially when you can make it in the Instant Pot or slow cooker!
This Chicken Noodle Soup is so cozy and warm and I love that it was easy to make gluten free and dairy free. Just use gluten free noodles and you are all set.
This soup is also full of flavor! I’m always so surprised how much flavor you can get from using really simple ingredients.
So let’s talk about how you make it!
INSTANT POT CHICKEN NOODLE SOUP RECIPE INGREDIENTS:
- Boneless skinless chicken breast
- Onion
- Garlic cloves
- Dairy free butter: olive oil works as well
- Carrots
- Celery
- Seasoning: Salt, thyme, oregano, basil, rosemary, sage, pepper
- Broth: chicken or vegetable broth work great
- 12oz box gluten free pasta: I use “Barilla Gluten Free Rotini Pasta”
HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP:
- Mix together ingredients: Add all ingredients except the pasta to an Instant Pot. Stir to combine.
- Cook: Close the lid on the Instant Pot and make sure you are NOT venting. Select the “Poultry” setting, which should default to “Normal” mode, “High Pressure” for 20 minutes.
- Release pressure: Once the timer goes off, allow for a natural release or do a quick release using a towel to make sure you don’t get burned.
- Shred chicken: Remove the chicken from the Instant Pot and use two forks to shred. Then return the chicken to the Instant Pot.
- Cook pasta: Add the gluten free pasta and stir. Place the lid back on and let the pasta cook in the hot liquid for 8-10 minutes or until the pasta is cooked through.*
HOW TO MAKE SLOW COOKER CHICKEN NOODLE SOUP:
- Mix together ingredients: Add all ingredients except the pasta to an slow cooker. Stir to combine.
- Cook: on low for 6-8 hours or high for 3-4 hours.
- Shred Chicken: Remove the chicken from the slow cooker and use two forks to shred. Then return the chicken to the slow cooker.
- Cook pasta: When you are about ready to serve, add the gluten free pasta and stir. Place the lid back on and let the pasta cook in the hot liquid for 8-10 minutes or until the pasta is cooked through.*
Notes:
- I recommend adding the noodles 8-10 minutes before you are ready to serve the soup. The longer the gluten free noodles sit in the hot liquid the more cooked they will get and might start to fall apart.
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Instant Pot Chicken Noodle Soup
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
Description
This Chicken Noodle Soup is so easy to make and tastes wonderful! It can be made in the Instant Pot or slow cooker and is naturally gluten free and dairy free!
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp dairy free butter (olive oil works as well)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 tsp salt
- 1 tsp thyme, dried
- 1 tsp oregano, dried
- 1/2 tsp basil, dried
- 1/2 tsp rosemary, dried
- 1/2 tsp sage, dried
- 1/4 tsp pepper
- 6 cups broth (chicken or vegetable)
- 1 12oz box gluten free pasta (I use “Barilla Gluten Free Rotini Pasta”)
Instructions
To make Chicken Noodle Soup in the Instant Pot:
- Add all ingredients except the pasta to an Instant Pot. Stir to combine.
- Close the lid on the Instant Pot and make sure you are NOT venting.
- Select the “Poultry” setting, which should default to “Normal” mode, “High Pressure” for 20 minutes.
- Once the timer goes off, allow for a natural release or do a quick release using a towel to make sure you don’t get burned.
- Remove the chicken from the Instant Pot and use two forks to shred it. Then return the chicken to the Instant Pot.
- Add the gluten free pasta and stir. Place the lid back on and let the pasta cook in the hot liquid for 8-10 minutes or until the pasta is cooked through.*
To make Chicken Noodle Soup in the Slow Cooker:
- Add all ingredients except the pasta to an slow cooker. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken from the slow cooker and use two forks to shred it. Then return the chicken to the slow cooker.
- When you are about ready to serve, add the gluten free pasta and stir. Place the lid back on and let the pasta cook in the hot liquid for 8-10 minutes or until the pasta is cooked through.*
Notes
I recommend adding the noodles 8-10 minutes before you are ready to serve the soup. The longer the gluten free noodles sit in the hot liquid the more cooked they will get and might start to fall apart.
If you cook the noodles in the slow cooker/Instant Pot like I specify above, the soup will be a bit cloudy from the released starches. This doesn’t change the flavor, but if you don’t want that then you can cook the pasta in a separate pot on the stove according to the package directions and then add the noodles when ready to serve.
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