With Fall Comes Soup

Soup is one of my favorites in the fall and winter months. Nothing beats a bowl of warm, homemade soup. My family loves eating soup, especially my daughter. She is just like my grandfather in that he would eat soup any time of the year. I usually only make it during the cooler months, so my daughter was very excited when I announced I was making it for dinner. I make many different soups. This time decided to get soup season started with good old-fashioned chicken noodle. I also usually make soup on the stove-top in a large pot, but I decided to go for simple and use my instant pot.

Allergy-friendly, Thick, and Hearty

This chicken noodle soup is gluten and soy-free. What I love about this soup, is how thick and hearty it is. I think the thicker texture comes not only from using my instant pot but also from the noodles. I was not able to find gluten-free egg noodles, which are the common noodle for chicken soup, so for this recipe, I use gluten-free brown rice spiral noodles. My family also loves mushrooms, so I add those to this recipe. I think these also add to the richness of the recipe. I encourage you to try out different vegetable combinations and see what your family likes most.

Instant Pot Makes this Simple

This Chicken Noodle Soup is very simple. The key is using the instant pot. If your chicken is pre-cooked, you can cook this soup in just 5 minutes. If you use uncooked, thawed chicken, it only takes 20 minutes. Another way I make this recipe simple is to sometimes buy pre-cut vegetables. Some grocery stores sell a mix of carrots, onions, and celery already chopped. This way you can just dump it all in and not worry about all the fuss of cutting the vegetables yourself. It’s really about whatever your time and budget allow. Either way, this hearty soup will be ready to satisfy your family for dinner any night of the week.

I hope you and your family enjoy this recipe. It is sure to warm you, heart and soul.

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Gluten-Free, Soy-Free, Hearty Chicken Noodle Soup

This chicken noodle soup is thick and hearty and is sure to warm you up on a cool, crisp fall day.

Course Main Course

Cuisine American

Keyword chicken noodle soup, fall soup, gluten-free, healthy, instant pot, soy-free

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 350kcal

Author Laura Kersting

Equipment

• Instant Pot
• Measuring cups and spoons
• Spatula
• Garlic Press

Ingredients

• 3 cups pre-cooked chicken
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion chopped & diced
• 2 large carrots diced
• 2 large celery stalks diced
• 2 cloves garlic peeled & minced
• 1 pound mushrooms sliced
• 1 teaspoon sea salt
• 6 cups chicken broth Gluten and soy-free
• 1/2 bag gluten-free brown rice spiral noodles
• 1/4 teaspoon black pepper
• additional salt and pepper to taste

Instructions

• Pour the olive oil into the inner pot of the instant pot.
• Set the instant pot to Saute and heat the olive oil using for about a minute.
• Add the garlic and saute for about 1-2 minutes.
• Add the onions, carrots, celery, and mix with the garlic.
• Add the pre-cooked chicken, salt, pepper, and chicken broth and noodles to the pot.
• Put the lid on the instant pot and set the top dial to sealing.
• Set the instant pot to pressure cook for 5 minutes.
• When cooking is complete do a quick release or manually vent by sliding the top dial to vent.

Notes

CAUTION: When doing a quick release/manual vent on the instant pot, remember to use a hot pad or towel. The steam is extremely hot. It will also be very LOUD.

Calories are based on 1 12 oz serving

Cooking time is based on using pre-cooked chicken and pre-cut vegetables. 

If using uncooked, thawed chicken, cook just the chicken and chicken broth in the instant pot first for 20 minutes, then (quick release) manually vent the instant pot. Add in all other ingredients and cook for another 5 minutes. Do a quick release/manually vent.

For thicker soup use 3/4 bag of the gluten-free brown rice noodles

 

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