There’s nothing quite like a warm bowl of chicken noodle soup to make you feel good. It’s a true classic for a reason! Today, I’m sharing two fantastic ways to make this comforting meal, whether you need a gluten-free option or a super quick Instant Pot version.
I know we all love simple, tasty recipes, and these two chicken noodle soup approaches offer just that. You’ll find easy steps, helpful tips, and everything you need to make a delicious batch right in your kitchen.
Jump to Recipe:
Hearty Gluten Free Chicken Noodle Soup for Comfort
When you need a warm, comforting meal but want to avoid gluten, this gluten-free chicken noodle soup recipe is perfect. It’s packed with flavor and feels like a big hug in a bowl, without any gluten worries.
Key Ingredients & Tips for Gluten Free Soup
- Gluten-Free Noodles: Use rice noodles or certified gluten-free egg noodles. They cook quickly, so add them towards the end of the cooking process.
- Flavorful Broth: Start with a good quality chicken broth. You can also add a bay leaf or a sprig of fresh thyme while simmering for more depth of flavor.
What You Need for Gluten Free Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 6 cups gluten-free chicken broth
- 4 ounces gluten-free egg noodles (or rice noodles)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make Gluten Free Chicken Noodle Soup
Step 1: Cook Chicken and Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Stir in the chopped carrots and celery, cooking for another 5 minutes until they start to soften.
Step 2: Simmer the Broth
Pour in the gluten-free chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This helps the flavors blend together nicely.
Step 3: Add Noodles and Finish
Stir in the gluten-free noodles. Cook them according to the package directions, which is usually about 5-8 minutes, until they are tender. Taste the soup and season with salt and pepper as needed.
Step 4: Serve Warm
Ladle the hearty gluten-free chicken noodle soup into bowls. Garnish each serving with fresh chopped parsley before you enjoy this cozy meal.
📝 Final Note on Gluten Free Soup
This soup stores well in an airtight container in the fridge for up to 3 days. The gluten-free noodles might soften a bit more over time, so if you like them firmer, you can cook them separately and add them to each bowl when reheating.
Quick & Easy Instant Pot Chicken Noodle Soup
When you need a quick, delicious meal on a busy day, the Instant Pot makes chicken noodle soup a breeze. This recipe gets dinner on the table fast, without losing any of the classic, comforting taste you love.
Key Ingredients & Tips for Instant Pot Soup
- Sauté First: Using the Instant Pot’s sauté function to cook chicken and veggies before pressure cooking adds a lot of flavor. Don’t skip this important step!
- Noodles Last: For the best texture, cook your egg noodles separately on the stovetop, or add them *after* the pressure cooking cycle is done in the Instant Pot using the “Sauté” function for a few minutes. This prevents mushy noodles.
What You Need for Instant Pot Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 6 cups chicken broth
- 4 ounces egg noodles
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh dill or parsley, chopped, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4-6 servings
How to Make Instant Pot Chicken Noodle Soup
Step 1: Sauté Chicken and Veggies
Set your Instant Pot to “Sauté” mode. Add olive oil. Once the pot is hot, add the diced chicken and cook until it’s lightly browned, about 5 minutes. Stir in the chopped carrots and celery, cooking for another 3 minutes.
Step 2: Deglaze and Add Liquids
Pour in about a quarter cup of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck bits. This helps prevent a “Burn” notice. Add the rest of the broth and dried thyme. Season with salt and pepper.
Step 3: Pressure Cook
Place the lid on the Instant Pot and make sure the vent is sealed. Cook on “Manual” or “Pressure Cook” (High Pressure) for 5 minutes. Let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure by carefully turning the vent.
Step 4: Cook Noodles and Serve
Once the pressure is fully released, open the lid. Add the egg noodles and select “Sauté” mode again. Cook the noodles for about 3-5 minutes, stirring occasionally, until they are tender. Garnish with fresh herbs like dill or parsley and serve hot.
📝 Final Note on Instant Pot Soup
If you have leftovers, store them in an airtight container for up to 3-4 days in the fridge. You can also freeze portions of the soup (without noodles) for longer storage, adding freshly cooked noodles when you reheat it.
