Get ready for a healthy spin on an American classic. This Instant Pot chicken noodle soup reminds me of the soup my mom made growing up – with a few notable exceptions. It’s not that her soup wasn’t good – trust me, it was completely delicious, especially on days when I wasn’t feeling so hot. People just didn’t think about things like low-sodium chicken broth back then.
In our healthier version of chicken noodle soup, we consciously chose ingredients so they create a nice balance. Whole wheat pasta is a perfect example. Some of you may be going low-carb or no-carb, and that’s totally okay. You can substitute zucchini noodles or spaghetti squash and this dish will be just as tasty. But, for those of you not watching the carbs: you’re actually making a really healthy move by eating whole wheat pasta in this dish.
Making Healthy Ingredient Choices
You see, whole wheat pasta contains what is known as complex carbohydrates. These are long chain carbohydrates that are digested very slowly by our bodies. Whole wheat pasta also happens to be high in fiber and other nutrients, too. All of this means that you’ll not only have more long-lasting energy, but it also means that you’ll stay fuller for longer, too!
The other healthy choice we’ve made is to use chicken breasts. This lean protein is actually considered a zero-point food for Weight Watchers! Some people say that chicken breasts are too dry, but that’s the beauty of this Instant Pot chicken noodle soup. When the chicken breasts cook under pressure for 8 minutes, they cook to the perfect temperature. They’ll soak up all that tasty chicken broth and stay nice and juicy. When you pull the lid off, get ready for shreddable and tender chicken.
All in all, we think you’re going to love this Instant Pot chicken noodle soup. It will taste just as good as Mom’s, but it’s chock-full of nutrients. I think I’m going to make a double-batch of this soup – the leftovers always taste that much better!
Yields: 8 Servings | Serving size: 1 Cup | Calories: 346 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 73 mg | Sodium: 453 mg | Carbohydrates: 29 g | Dietary Fiber: 2 gm | Sugars: 2 g | Protein: 32 g | SmartPoints (Freestyle): 3 |
- 1 tablespoon olive oil
- 1 cup sliced celery
- 4 carrots, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 3 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds uncooked skinless, boneless chicken breasts cut into 2" pieces
- 6 cups low-sodium chicken broth
- 8 ounces whole wheat spaghetti, broken into 1 to 2 inch pieces
- 1/4 cup fresh parsley, chopped
- 2 teaspoons lemon juice
- Set the Instant Pot to the Saute setting and add the olive oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the red pepper, thyme, oregano, salt, black pepper, and chicken. Cook for about 2 to 3 minutes.
- Add the chicken broth and spaghetti pieces. Change the setting to Manual with high pressure. Seal the lid and set the timer for 8 minutes. Once the time is up, let the pot sit for 10 minutes before manually releasing the pressure.
- Remove the lid and stir in the parsley and lemon juice. Serve hot and enjoy!
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More Instant Pot Recipes You’ll Love:
Whether you’re looking for a quick dinner or a flavor-filled lunch, the Instant Pot will make your life easier. Take this loaded baked sweet potato recipe for example – instead of taking a hour in the oven, it only takes 15 minutes in the Instant Pot!
You don’t have to labor over the stove for hours just to make a tender beef stew. The Instant Pot delivers comfort in an easy-to-use package, transforming tough stew meat into melt-in-your-mouth goodness in a fraction of the time.
If you’re looking for a good comfort-food meal, look no further than shrimp and grits. Using the Instant Pot, it’s so much easier than cooking it using the stovetop method. But don’t take our word for it – give it a try and see for yourself!