Picture this: a chilly winter evening, a cozy kitchen filled with the comforting aroma of simmering soup, and a steaming bowl of gluten-free chicken noodle soup waiting to warm your soul. In this recipe, I’m about to take you on a culinary journey that combines the nostalgia of classic chicken noodle soup with the convenience of an Instant Pot. Get ready to savor the heartwarming flavors of tender chicken, hearty vegetables, and gluten-free noodles, all in a savory broth that’s a labor of love. Whether you’re following a gluten-free diet or simply looking for a delicious and wholesome meal, this dish is sure to become a cherished staple in your kitchen. So, roll up your sleeves, grab your apron, and let’s embark on a culinary adventure together!

Recipe Ingredients:

1 pound (450g) boneless, skinless chicken breast, cubed
8 cups (1.9 liters) gluten-free chicken broth
2 cups (480ml) water
3 carrots, peeled and sliced
3 celery stalks, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried parsley
1 bay leaf
1 1/2 cups (190g) gluten-free noodles (e.g., rice noodles, lentil noodles)
Salt and black pepper to taste
2 tablespoons olive oil for sautéing

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Ingredients Notes:

Let’s talk about these ingredients that come together to create a symphony of flavors. First and foremost, the chicken – it’s the star of the show, and using boneless, skinless chicken breast ensures a lean and tender bite. When choosing gluten-free noodles, I’ve found that rice noodles or lentil noodles work best, providing a pleasant texture and soaking up the flavors of the broth beautifully.

Now, let’s talk about the aromatic vegetables. Carrots, celery, onion, and garlic – these veggies lend natural sweetness and savory depth to the soup. I always opt for fresh, organic produce to enhance the overall taste and nutritional value of the dish.

When it comes to herbs, thyme and parsley are essential. Dried versions are convenient and impart a robust, earthy aroma. They elevate the flavor profile of the soup, adding a touch of warmth and a dash of brightness.

As for the chicken broth, it’s the foundation of the soup. Opt for a good-quality, gluten-free chicken broth that is rich and well-seasoned. It forms the base, infusing every spoonful with comforting, savory goodness.

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How to Make This Recipe:

Step 1: Prepare the Instant Pot:

Start by ensuring your Instant Pot is clean and ready for use. Place the inner pot into the Instant Pot base.

Step 2: Sauté the Aromatics:

Turn on the Instant Pot and select the “Sauté” function.
Add 2 tablespoons of olive oil to the pot.
Once the oil is hot, add the finely chopped onion and minced garlic.
Sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant.

Step 3: Add Chicken and Sauté:

Add the cubed chicken breast to the pot and sauté for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Step 4: Add Vegetables and Herbs:

To the chicken, add the sliced carrots and chopped celery.
Stir in dried thyme, dried parsley, and the bay leaf.

Step 5: Add Broth and Water:

Pour in the gluten-free chicken broth and water, making sure to deglaze the bottom of the pot by scraping up any browned bits.

Step 6: Pressure Cook:

Cancel the “Sauté” function.
Secure the Instant Pot lid and ensure the vent is set to the sealing position.
Select the “Soup” function or manually set the Instant Pot to high pressure for 8 minutes.

Step 7: Natural Release and Noodles:

Once the pressure cooking is complete, allow a natural release for 10 minutes.
Carefully release any remaining pressure by turning the vent to the venting position.
Open the lid and add the gluten-free noodles to the soup.

Step 8: Cook Noodles:

Select the “Sauté” function again and cook the noodles in the soup until they are tender (refer to package instructions for cooking time).
Stir occasionally to prevent the noodles from sticking to the bottom.

Step 9: Adjust Seasoning and Serve:

Taste the soup and adjust salt and black pepper according to your preference.
Remove the bay leaf.
Ladle the gluten-free chicken noodle soup into bowls, ensuring each serving has a generous mix of chicken, vegetables, and noodles.

Step 10: Garnish and Enjoy:

Garnish with fresh parsley if desired and serve hot. Enjoy the comforting and hearty gluten-free chicken noodle soup!

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Storage and Freezing Instructions:

Storage:

To store leftover gluten-free chicken noodle soup, allow it to cool to room temperature.
Transfer the soup to airtight containers, ensuring there is some space at the top for expansion.
Refrigerate the soup and use it within 3-4 days to maintain its freshness and flavor.
Always store the soup in the coldest part of the refrigerator, usually at or below 40°F (4.4°C).

Freezing:

Yes, you can freeze gluten-free chicken noodle soup for future meals.
Allow the soup to cool completely before freezing.
Transfer the soup to freezer-safe airtight containers or resealable freezer bags.
Remove as much air as possible to prevent freezer burn.
Label the containers or bags with the date to track freshness.
The soup can be stored in the freezer for up to 3 months.
Thaw the soup in the refrigerator overnight before reheating.

Tips to Make This Recipe:

Dos:

Season Thoughtfully: Taste and adjust the seasoning at various stages to ensure a well-seasoned, delicious soup.
Use Fresh Herbs: Whenever possible, opt for fresh herbs for a more vibrant flavor and aroma.
Follow Noodle Timing: Be mindful of the gluten-free noodle cooking time to achieve the desired texture.
Natural Release Matters: Allow the natural release after pressure cooking to let the flavors meld.

Don’ts:

Overcook Noodles: Avoid overcooking the gluten-free noodles, as they can become mushy quickly.
Adding Salt Too Early: Be cautious with salt at the beginning, as the broth can reduce and concentrate, making the soup salty.
Skipping Sautéing: Sautéing the aromatics and chicken is essential for enhancing flavors—don’t skip this step.
Crowding the Pot: Do not overcrowd the Instant Pot, especially when sautéing the chicken, to ensure even cooking.

Additional Tips:

Freshness of Ingredients: Use the freshest ingredients possible to enhance the overall taste and nutritional value of the soup.
Customize Vegetables: Feel free to tailor the vegetable mix to your liking, adding or omitting based on personal preferences.
Broth Choice: Choose a chicken broth that you genuinely enjoy the taste of, as it forms the base flavor of the soup.
Garnish Creatively: Experiment with various garnishes like a squeeze of lemon, grated Parmesan, or a sprinkle of red pepper flakes to elevate the taste and appearance of the soup.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs can be used as a substitute for chicken breast. Just ensure they are boneless and adjust the cooking time accordingly for tender results.
Can I make this soup without an Instant Pot?
Absolutely! Simply use a regular stovetop pot. Sauté the ingredients as described, add the broth, and simmer until the chicken is cooked through and the vegetables are tender. Add noodles and cook until done.
Can I use fresh herbs instead of dried ones?
Yes, you can use fresh herbs. Typically, use three times the amount of fresh herbs compared to dried. Adjust based on your taste preferences.
Is there a substitute for gluten-free noodles?
Certainly! If you’re not concerned about gluten, regular noodles can be used. Alternatively, use spiralized zucchini or rice if you prefer a low-carb option.
How do I prevent the noodles from becoming mushy?
To prevent mushy noodles, cook them separately and add them to each bowl when serving. This way, they retain their texture and won’t absorb all the soup’s liquid.

Gluten Free Chicken Noodle Soup Instant Pot

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time