Instant Pot Chicken Noodle Soup with Bone Broth

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Growing up, I think everyone loves classic chicken noodle soup (especially when you are sick). I think one of the main things is that soup helps keep you hydrated, and it is easy on the stomach. Plus, its savory and salty which makes it super inviting.

However, the canned soups and broths have some weird ingredients that I like to avoid. One that I am particularly sensitive to is MSG which gives me bad headaches. When you make chicken noodle soup with bone broth, you can avoid some of those yucky ingredients and replace them with something that is super nourishing. You will need to make chicken bone broth before making this chicken soup recipe.

If you don't have bone broth on hand or don't have the time to make bone broth, you can buy store bought bone broth. Just be careful which brand you get because not all are created equal. I personally like to get the Kettle and Fire bone broth when I am not able to make my own.

Egg noodles are the more classic way to have chicken noodle soup, but you can also use other types of pasta like penne or rotini if you wish. My go to brand for pasta is Jovial. I love both their gluten free and einkorn products. For this recipe, I used their gluten free egg noodles which are made with bronze dies to get that traditional pasta flavor.

In order to save time, I make this recipe in my instant pot. It only takes about a half hour when you make it in the instant pot, but you still get the nutritional powerhouse of chicken noodle soup made with bone broth.

What You Will Need:

An instant pot (I use an 8 quart instant pot so you may have to reduce the broth or chicken to fit a 6 quart pot)

2 lbs cubed chicken (uncooked)

9 oz egg noodles 

4 qts of chicken bone broth 

2 tbsp of butter

2 medium carrots chopped

2 medium celery sticks chopped

1 onion diced

½ cup apple cider vinegar

small bunch of parsley

3-4 tbsp poultry seasoning

2 tbsp garlic powder

2 tbsp onion powder

salt to taste

pepper to taste

Instructions:

Turn the Instant Pot onto sauté.

Once heated, add 2 tablespoon of butter to the pot, and then add the onion, carrots, and celery to the pot. Cook until the onions are translucent. Halfway though, add the cubed chicken and cook until slightly browned on each side.

Add the chicken bone broth, parsley, poultry seasoning, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Pressure cook on high for 7 minutes with a quick release.

Once your soup is cooked, turn the instant pot onto sauté.

Add the egg noodles and let them cook until they are al dente.

Adjust the salt, pepper, and apple cider vinegar until you get the desired flavor.

Serve into bowls and allow to cool slightly before serving. Enjoy!

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