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

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

Ingredients

  • 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

Instructions

  • 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!

Notes

*If you don't have any homemade bone broth on hand, we love using Kettle and Fire and Bonafide Provisions!