Alpha-Gal Friendly • Dairy-Free • Comforting • Budget Friendly • Instant Pot or Crock Pot
Nothing beats a warm bowl of homemade chicken noodle soup when you need something nourishing and comforting. This simple recipe uses either rotisserie chicken or fresh chicken breast, along with carrots, celery, herbs, and egg noodles to create a classic soup that’s both satisfying, nourishing, and easy to prepare.
Using the Instant Pot helps build flavor quickly while keeping the cooking process simple. It’s the perfect meal for busy weeknights, meal prep, or when you’re craving a cozy bowl of homemade soup!
This recipe makes about 6 servings, making it great for leftovers or freezing for later.
Estimated Cost (Based on Average Grocery Prices)
| Ingredient | Estimated Cost |
|---|---|
| Chicken | $6.00 |
| 10 oz shredded carrots | $1.50 |
| Celery | $1.00 |
| Yolk-Free Egg Noodles | $2.50 |
| Chicken Broth | $1.50 |
| Herbs, Spices, and Oil | $0.60 |
Total Recipe Cost: ~$13.10
Servings: 6
Cost per serving: $2.18
Where the Nutrition Comes From
- Chicken: Provides high-quality protein that helps support muscle building, immune health, and fullness.
- Egg Noodles: Provide carbohydrates that fuel the body and help make the soup more filling.
- Carrots: Rich in vitamin A and antioxidants that support vision and immune health.
- Celery: Adds hydration, potassium, and fiber while contributing to the classic soup flavor.
- Chicken Broth: Provides fluids and electrolytes, helping keep the dish hydrating and comforting.
- Herbs and Spices: Parsley and paprika add antioxidants and flavor without excess sodium.
Check out the recipe below:
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Chicken Noodle Soup
Ingredients
Equipment
Method
- Set the Instant Pot to Sauté. Add carrots, celery, parsley, paprika, salt, and pepper. Sauté about 6 minutes until vegetables begin to soften.
- If using raw chicken:3. Dice chicken breast and add to the vegetables.4. Sauté 6–8 minutes until chicken is fully cooked.If using rotisserie chicken:3. Shred the chicken and stir it into the vegetable mixture.
- Pour in chicken broth and water and stir well.
- Seal the Instant Pot and cook on Low Pressure for 4 minutes. Allow the pressure to naturally release.
- Turn back to Sauté, add egg noodles, and simmer 4–6 minutes until noodles are tender. Taste and adjust salt and pepper if needed before serving.
- Add chicken, carrots, celery, parsley, paprika, salt, pepper, chicken broth, and water to a crockpot.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- If using raw chicken: Remove chicken once cooked, shred it, and return to the crockpot.
- Stir in egg noodles. Cook an additional 20–30 minutes on HIGH until noodles are tender.
- Taste and adjust seasoning before serving.
Notes
- Calories: 370 kcal
- Carbohydrates: 39 g
- Fat: 9 g
- Protein: 33 g
- Fiber: 3 g
