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Instant Pot Chicken Noodle Soup {Paleo | Gluten Free}

instant pot chicken noodle soup

Instant Pot Chicken Noodle Soup {Paleo | Gluten Free}

We have been loving our Instant Pot! Seriously, I get why it’s all the rage nowadays. Quick healthy meals in 20 minutes. You can use frozen meat if you forget to thaw. It’s legit. I wanted to make classic – Instant Pot Chicken Noodle Soup. YES!!!

Did I mention that the day I made this chicken noodle soup that it was super chilly outside and PERFECT to eat a warm, nourishing meal? Seriously, so perfect.

This recipe doesn’t take rocket science to figure out. You pretty much just throw ingredients into Instant Pot, cook it, make your noodles on the side, TADA! I’ve seen in other recipes that you can throw the noodles into the Instant Pot, but I didn’t want the broth to come out yucky from cooking the noodles. So, I stayed on the ‘safe’ side and cooked it separately.

When it all came together, I was thrilled. To make this a GF dish, you have to find noodles that are made with something other than wheat. Legumes or quinoa or rice pastas are the most popular GF noodles. If you don’t have homemade bone broth on hand, you can always use Kettle and Fire or Bonafide Provisions for a ready-made bone broth.

You can order these online or get inside a store like Whole Foods and Sprouts.

If you are looking for another noodle recipe, try the Zucchini Pesto Noodles recipe. Tag us @nuvitruwellness on Instagram + Facebook when you make this instant pot chicken noodle soup so we can see your yummy creation! Enjoy!

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup {Homemade | Paleo | Gluten Free}

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 Servings


  • 4 Chicken Breasts Organic
  • 5 Cups Bone Broth Homemade or use Kettle + Fire*
  • 3 Sticks Celery Chopped
  • 6 Carrots Chopped
  • 2 Zucchini Chopped
  • 2 Tbsp Parsley Fresh, Chopped
  • 2 Bay Leaves
  • 1 Tbsp Italian Seasoning
  • Salt + Pepper To Taste
  • 2 Boxes Chickpea Penne Pasta We used Banza


  • Place all of the ingredients, except the pasta into the instant pot.
  • After you put the lid on the instant pot and close the vent, manually set it to high pressure for 20 minutes.
  • On your stovetop, boil some water.
  • Once the water starts boiling, pour in the chickpea pasta and cook until soft.
  • Drain the pasta and set aside.
  • When the instant pot beeps, release the vent.
  • Take out the chicken in instant pot and shred it. Add it back in after you’re done shredding it.
  • Top the chicken soup over some chickpea noodles and ENJOY!


*If you don’t have any homemade bone broth on hand, we love using Kettle and Fire and Bonafide Provisions!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).