In this post I share my healthy chicken noodle soup recipe with you. This recipe is based on the chicken noodle soup my mom always made when I was growing up. I’ve made it my own and it is my go to soup recipe when someone in my family is sick, or when we need a warming meal during cold winter days. This soup can be made in an Instant Pot or regular pressure cooker, and is full of healing ingredients and comforting flavors.

Why You Will Love This Healthy Chicken Noodle Soup
This soup is packed with vitamins, minerals, antioxidants and anti-inflammatory properties that your body needs while fighting illness. It also provides protein and carbohydrates your body needs while healing. Let’s take a look at these nutrients below.
Onion, Garlic, Carrots and Celery
Vegetables provide vitamins, minerals and antioxidants. Antioxidants help neutralize free radicals that may damage our cells, which can negatively effect your immune system. Onions, garlic, carrots and celery all provide zeaxanthin, lutein and beta carotene. With being pressured cooked, these veggies turn out nice and tender.
Turmeric
Turmeric contains a polyphenol called curcumin. Polyphenols like curcumin have anti-inflammatory properties. During illness our bodies experience inflammation, which is a normal response that supports healing. However, excessive inflammation can cause discomfort during illness. This is why many people take ibuprofen to reduce inflammation when they are sick. Additionally, as our bodies heal, inflammation decreases and we can support reduced inflammation by eating healthy foods with polyphenols.
Hydrating Broth
Chicken broth is hydrating with the water, salt and potassium that it contains. For anyone with an illness that causes gastro intestinal symptoms (i.e. vomiting or diarrhea), hydration is very important. Chicken noodle soup can supplement some of the electrolytes that are lost during illnesses like this. Of course, anyone who has repeated vomiting and/or diarrhea should check in with their doctors.
Collagen
When you make this recipe and chill the leftovers in the refrigerator. you will notice that the broth develops a gelatin like texture. This is because the bones in the chicken release collagen while it cooks. This gelatin texture thins out when you reheat the soup, and is no different than when you first cooked it.
Bone broth and collagen peptides have been popular these days. Researchers are looking into the benefits of collagen peptides and have found that they may provide some benefits in skin elasticity, joint health and reduction in digestive issues. However, more research needs to be conducted to confirm this.
Chicken and Egg Noodles
Chicken provides protein that supports our immune system and can help reduce muscle tissue loss while resting and healing. Likewise, egg noodles provide carbohydrates, which give our bodies energy it needs to heal. Eating carbohydrates also helps prevent muscle tissue loss; this is because our body will break muscle tissue down for energy if we do not eat enough carbohydrates.
This recipe does make more chicken than is needed for the soup. This means you will have extra chicken to serve alongside your soup, or you can save it and use for other meals (chicken tacos, chicken salad, chicken pot pie, etc).
While I am a big fan of whole grains and whole wheat pasta, I do prefer to use egg noodles made with white flour. This is because refined grains, that are lower in fiber, are easier to digest than whole grains. For many of us, when we are sick, and especially when we have gastro intestinal symptoms or an upset stomach, it is easier to tolerate lower fiber foods. When we are back to feeling well again, most people can generally jump right back into eating whole grains with more fiber!
Comfort in a Bowl
Other than the wonderful nutrition benefits of eating a bowl of chicken noodle soup, there is also a certain comfort in eating a hot and warming meal in the winter. When you scoop a ladle of steaming soup into your bowl and the familiar smell of the broth reaches you, you are hugged by this nostalgic meal.
If you are looking for other warm meals to serve this winter, be sure to check out my Hearty Beef Vegetable Stew recipe and my Quick & Healthy Chili Recipe!
How to Serve this Soup and How to Freeze It
This soup pairs well with your favorite bread or crackers. I like to enjoy it with oyster crackers, drop biscuits, or a simple crusty bread.
I also always try to set some soup aside to freeze. This is especially helpful for future sick days. When you are the one who is sick, standing around the kitchen and cooking can be very uncomfortable and may even be unattainable. But if you can reach into your freezer and simply reheat some premade chicken noodle soup, that may be one way you can bless your future self.
I like to freeze this soup in freezer bags that I lay flat in the freezer. I choose gallon bags when I plan on heating it up all at once, or I choose quart sized bags if I want just 1-2 servings per bag. You can thaw the frozen soup ahead of time in the fridge, just be sure to put it on a plate or a rimmed pan in case your bag leaks. Otherwise, you can run warm water over the bag of frozen soup it until it loosens up enough to remove it. I like to reheat the soup in a large skillet with a lid.
Equipment I Used to Make This Soup
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As this recipe is made with pressurized cooking, you will want to use either a pressure cooker or an Instant Pot.
I typically use my Instant Pot for this recipe, here’s a link to the one I use: Instant Pot
I also have a regular pressure cooker that works well with this recipe, here’s a link: Presto Pressure Cooker.
You can choose turmeric from your local grocery store or from Amazon: Turmeric
Healthy Chicken Noodle Soup Recipe
Healthy Chicken Noodle Soup

This healthy and warming chicken noodle soup is perfect for sick days or for cold winter days.
Ingredients
- 3 lbs. bone in chicken pieces (some dark and some white meat)
- 3 large carrots, peeled and sliced
- 3 celery stalks
- 1 small onion, diced
- 2 garlic cloves, diced
- 8 cups water
- 2.5 Tbsp bullion base*
- 1 tsp turmeric
- 1/2 tsp salt (optional)
- 2 cups egg noodles
Instructions
- Place chicken pieces on bottom of pressure cooker or Instant Pot.
- Add vegetables and seasonings.
- Add water and bullion base.
- Put lid on pressure cooker and seal. Cook at high pressure for 15 minutes. Allow pressure to drop on its own. This part takes the longest, but ensures that the chicken and vegetables are tender.
- While the pressure cooker is going, boil egg noodles per instructions on package. Drain after boiling.
- After pressure comes down on pressure cooker, open and remove all of the chicken pieces. Remove all skin and bones and discard. Pull large pieces of chicken apart and return about half of the chicken to soup.
- You will have extra chicken left that you can either serve on the side, or use for other meals.
- Add cooked egg noodles to soup.
- Enjoy!
Notes
*You can use your favorite bullion or broth for this recipe. I typically use 1 tsp bullion per cup of water. You can follow the directions on the label of the bullion you choose. You may need to adjust how much salt you add based on the bullion/broth that you use.
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