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Instant Pot gluten free chicken noodle soup in bowls with Instant Pot in background

Easy Homemade Gluten Free Chicken Noodle Soup

This easy homemade gluten free chicken noodle soup is the answer to homemade chicken noodle soup when you're sick! It's so easy to make and tastes like you simmered it all day, thanks to the Instant Pot. You can also cook it on the stove top or in the slow cooker.

Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 288 kcal

Ingredients

  • 1 Tbsp. refined coconut oil avocado oil, or olive oil
  • 1 medium white onion chopped
  • 5 cloves garlic minced
  • 5 carrots sliced on the diagonal into 1/2 inch pieces
  • 4 stalks celery sliced into 1/2 inch pieces
  • 1 whole chicken about 5 pounds, giblets removed and discarded or saved for another use
  • 8 cups water
  • 2 bay leaves
  • 5 black peppercorns
  • 1 Tbsp. pink or grey salt
  • freshly cracked black pepper
  • 1 1/2-2 cups gluten-free fusilli or other pasta
  • 1/2 cup fresh parsley minced
  • 1 Tbsp. fresh lemon juice

Equipment Needed

Instructions

  1. Turn Instant Pot to Sauté and heat 1 Tbsp. oil in pot. Add onions and cook until softened, about 3-4 minutes. Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
  2. Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper. Secure lid and set to Manual High Pressure for 20 minutes. When timer is up, Quick Release lid carefully.
  3. Carefully transfer whole chicken to a large cutting board, keeping an eye on any liquid from the cavity. It will be very hot!
  4. Turn Instant Pot on Satué mode and add gluten-free pasta.
  5. While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice. Add more salt or pepper to taste. Serve.

Recipe Notes

To make this soup on the stovetop:

  1. Place a large pot on stove over medium heat and and 1 Tbsp. oil . Add onions and cook until softened, about 3-4 minutes. Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
  2. Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper. Bring to boil and let simmer about 45 minutes to an hour or until cooked through and tender. You can also use 4 chicken thighs for a quicker soup; they will only take about 40 minutes to boil. 
  3. Carefully transfer chicken to a large cutting board, keeping an eye on any liquid from the cavity if using a whole chicken. It will be very hot!
  4. Add gluten-free pasta to pot.
  5. While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice. Add more salt or pepper to taste. Serve.
Nutrition Facts
Easy Homemade Gluten Free Chicken Noodle Soup
Amount Per Serving
Calories 288 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 71mg24%
Sodium 130mg6%
Potassium 402mg11%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 19g38%
Vitamin A 6910IU138%
Vitamin C 11.7mg14%
Calcium 50mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.