Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
November 08 2018

Instant Pot Chicken “Noodle” Soup

By Editorial Team
8 Comments

Chicken noodle soup is comfort food that both adults and kids love. When you don’t have the time or the energy to make long simmered, all-day chicken soup, this is the recipe you need. In about an hour you’ll be slurping noodles from a bowl filled with rich, flavorful broth, chicken and yes, you read that right, noodles.

Shirataki noodles, a low-carb noodle alternative, make a tasty stir-fry and are eminently delicious in a bowl of soup. These almost flavorless noodles soak up some of the flavor in the broth, which is made using only dark meat for the richest flavor. The shredded thigh meat mixed in with the noodles makes a filling and satisfying bowl of chicken noodle soup. Low-carb, richly flavorful, and quick and easy means that this is chicken noodle soup everyone can love.

Time in the Kitchen: 1 hour

Servings: 4 to 6

Ingredients

  • 2 1/2 pounds bone-in chicken thighs (about 6 thighs/1.1 kg)
  • 2 tablespoons unsalted butter or avocado oil (30 ml)
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, cut into ½-inch half-moons
  • 1 onion, chopped (either finely diced or bigger chunks, whichever you prefer)
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons salt (10 ml)
  • 1 teaspoon whole black peppercorns (5 ml)
  • 1 bay leaf
  • 6 cups chicken stock or water (1.6 L)
  • 1 package/7 ounces/200 g shirataki angel hair noodles 

Instructions

Using the sauté function on an electric pressure cooker, heat the butter or oil. Add the carrots, celery, onion and garlic. Sauté about 5 minutes, until lightly browned.

Add the chicken. Season everything in the pot with salt. Add peppercorns and bay leaf. Add the chicken stock or water.

Lock the lid in place, seal the vent, and cook for 15 minutes on high pressure. Release the pressure manually.

Use tongs to transfer the chicken to a plate. When the meat is cool enough to handle, shred the meat off the bones, and return the meat to the pot.

Turn the pressure cooker to “sauté” mode, bringing the broth to a simmer.

Open the package of shirataki noodles and drain the noodles in a colander. Rinse well under cold water.

Add the rinsed shirataki noodles to the soup. Simmer 2 to 3 minutes before serving.

Nutritional Info (per serving):

  • Calories: 238
  • Carbs: 6 grams
  • Fat: 13 grams
  • Protein: 24 grams

If you'd like to add an avatar to all of your comments click here!

8 thoughts on “Instant Pot Chicken “Noodle” Soup”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Miracle noodles are excellent. The miracle rice and noodles are, by far, the best low carb noodles I’ve found. They’re not cheap but worth the cost IMO.

    1. Chicken skin is pretty flabby and unappealing when pressure cooked. I usually either throw it away or cut it up and add it to the dog’s food. It’s strictly a personal choice.

  2. Do you know if spiraled veggie noodles would work here?

    1. I’ve done chicken soup before with zoodles thrown in right at the end. They tend to dissolve into mush though if cooked too long – 2-3 minutes is perfect.
      I also tend to have better luck if I make the zoodles a day ahead and then wrap in clean towels in the fridge to absorb some of the extra liquid. They stay more ‘noodley’ that way.

    2. Tim, I’m guessing they could, but you’d have to experiment with cook time or make them separately in the manner you traditionally do, then add to the broth at the end. — M

    3. Why not just add extra vegetables rather than noodles? Cabbage, leeks, cauliflower, and broccoli would all work in chicken soup. So would turnips, kale, spinach, and string beans.

      You might need to tinker with the cooking time. Fifteen minutes might be too much for some veggies.