Thank you to Sprouts for partnering with me and sponsoring this post! All opinions are my own.

This paleo chicken noodle soup is classic comfort food. It’s made with nourishing ingredients and is grain-free, paleo, and even AIP-friendly!

Paleo Chicken Noodle Soup

Fall is finally just around the corner, and it’s time for some comfort food! What better way to gear up for fall than chicken noodle soup?! It’s the perfect balance of comfort while still being nourishing and healthy.

If you’ve been grain-free and paleo for a while, you may have tried recreating chicken noodle soup with something like zoodles, which is perfectly delicious, but this version is the real deal! This instant pot paleo chicken noodle soup is made with cassava noodles, fresh vegetables, broth, and warming seasonings.

The Ingredients for the Paleo Chicken Noodle Soup

I love shopping at Sprouts for an easy, one-stop-shop for ingredients all year-round, and right now that means fall comfort food! Everything I used for this recipe came from sprouts!

  • No-Antibiotics Ever Chicken Thighs (boneless & skinless)
  • Chicken broth
  • Parsnip, carrots, celery, and yellow onion. I love adding parsnips to soup for a hearty starch along with a traditional mirepoix. I love shopping at Sprouts for produce because it’s always fresh and they have just what I need.
  • Avocado oil. This is my favorite cooking oil but you can also use coconut oil.
  • Jovial cassava fusilli. You know I’m obsessed with Jovial’s new cassava pasta, and you can get it at Sprouts!
  • Thyme, parsley, and AIP paleo powder all-purpose seasoning. How cool is it that you can get this specifically AIP and paleo spice blend at a Sprouts? It’s made with salt, garlic, onion, oregano, basil, and sage. It’s the perfect poultry seasoning.

How to Make Paleo Chicken Noodle Soup in the Instant Pot

  1. Saute the chicken: Set the instant pot to saute and add the avocado oil. Allow to heat. Add the chicken thighs to the base of the instant pot and season. Saute for 4-5 minutes or until cooked through. Set aside.
  2. Saute the vegetables: Add the onion to the instant pot and saute Add the celery, parsnip, and carrots and saute for another 3-4 minutes to make lightly fork tender.
  3. Combine & cook: Hit “cancel” to shut off the saute function on the instant pot. Add the chicken back to the instant pot along with the remainder of the ingredients. Stir well to ensure the pasta is covered by the broth. Add the lid to the instant pot and set the vent to sealing. Set the instant pot to cook on high pressure for 8 minutes. Allow the instant pot to come to pressure and cook for the 8 minutes. Wait 5 minutes before carefully flipping the valve to allow the pressure to quickly release. Once the pressure has fully released, carefully remove the lid. Allow the soup to cool slightly before serving.

Can you make this recipe ahead of time?

Yes! You can batch cook it and save for later. My brother was over our house babysitting my son and I sent him home with some of this soup after he finished a big bowl!

Can you add different vegetables to this soup?

I think the mix of parsnip, celery, carrot, and onion is perfect for chicken noodle soup, but you can also experiment with adding some chopped sweet potato as well!

 

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Paleo Instant Pot Chicken Noodle Soup


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This paleo chicken noodle soup is classic comfort food. It’s made with nourishing ingredients and is grain-free, paleo, and even AIP-friendly!


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1 lb Boneless Skinless Chicken Thighs, cubed
  • 2 tsp AIP Paleo Powder All-Purpose Seasoning, divided
  • 1/2 yellow onion, diced
  • 1 cup carrots, chopped
  • 1 cup parsnip, chopped
  • 2 celery stalks, chopped
  • 8 cups chicken broth
  • Juice of 1/4 lemon
  • 8 oz (1 box) jovial cassava fusilli pasta
  • 1 tsp thyme
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp parsley, chopped

Instructions

  1. Set the instant pot to saute and add the avocado oil. Allow to heat.
  2. Add the chicken thighs to the base of the instant pot and season with half of the AIP Paleo Powder All-Purpose Seasoning, stirring to coat. Saute for 4-5 minutes or until cooked through. Set aside.
  3. Add the onion to the instant pot and saute for 2-3 minutes or until lightly translucent. Add the celery, parsnip, and carrots and saute for another 3-4 minutes to make lightly fork tender. Season with the rest of the AIP Paleo Powder All-Purpose Seasoning.
  4. Hit “cancel” to shut off the saute function on the instant pot. Add the chicken back to the instant pot along with the remainder of the ingredients. Stir well to ensure the pasta is covered by the broth.
  5. Add the lid to the instant pot and set the vent to sealing. Set the instant pot to cook on high pressure for 8 minutes. Allow the instant pot to come to pressure and cook for the 8 minutes. Wait 5 minutes before carefully flipping the valve to allow the pressure to quickly release.
  6. Once the pressure has fully released, carefully remove the lid. Allow the soup to cool slightly before serving.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Soup
  • Method: Instant Pot

Nutrition

  • Serving Size: 1 serving
  • Calories: 427
  • Fat: 10.8g
  • Carbohydrates: 62.5g
  • Fiber: 5.4g
  • Protein: 20g