There is nothing better when you're feeling under the weather than a cozy bowl of chicken noodle soup. This is my Healthy Chicken Noodle Soup, and it is a better-for-you take on the classic recipe. It comes together with two different methods, making it so easy to throw together on those days when you're not feeling well (or any other day!)
Ingredients
- 3 Large Carrots peeled and chopped
- 4 Spears Celery chopped
- 1 Onion
- 3 Cups Chicken Broth or Bone Broth
- 3 Chicken Thighs bone-in, skin-on
- 3 Tablespoons Olive Oil or Butter
- 4 Cloves Garlic mashed
- 1 12 Ounce Package Pasta of Choice
- 4 Cups Water
- ½ Teaspoon Turmeric
- 1 Tablespoon Sea Salt
- 1 Teaspoon Ground Black Pepper
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Dill
- 1 Teaspoon Paprika
- Parsley chopped - for garnishing
Instructions
To make this soup in an Instant Pot:
- To make this soup in an Instant Pot, start by preparing the veggies. Wash and chop the carrots, celery, and onion, and set them aside.
- Next, turn the Instant Pot on to the "sauté" setting and add in the oil or butter.
- Once the pot has warmed up, add in the chopped onions, carrot, and celery, alongside the mashed garlic and sea salt.
- Allow them to cook for about 5 minutes, stirring well.
- Next, add in the chicken thighs, chicken broth or bone broth, water, pasta, all of the spices (the turmeric, sea salt, ground black pepper, dried oregano, dried dill, paprika, and parsley) and stir to combine.
- Then, turn the Instant Pot on the 'soup' function and allow everything to cook for about 8 minutes.
- Once the 8 minutes are up, allow the pressure to release on its own.
- Then, remove the chicken thighs from the Instant Pot and transfer them to a plate.
- Use two forks to shred the chicken thighs, removing the bones from them. Then, transfer the shredded chicken back to the pot, and stir to combine.
- Finally, garnish with chopped parsley, then serve and enjoy!
To make this soup in a pot on the stove:
- If you're not using an Instant Pot, follow steps 1-5 above, replacing the Instant Pot with a soup pot, on the stove, on medium-high heat.
- Once the soup is boiling, reduce the heat to low, cover and allow the soup to simmer for 45 minutes.
- At the 35 minute mark, add in the pasta and stir before placing the cover back on the pot.
- Once the 45 minutes are up, remove the chicken thighs from the pot and transfer them to a plate.
- Use two forks to shred the chicken thighs, removing the bones from them. Then, transfer the shredded chicken back to the pot, and stir to combine.
- Finally, garnish with chopped parsley, then serve and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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