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Low FODMAP Instant Pot Chicken Noodle Soup

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Low FODMAP Instant Pot Chicken Noodle Soup combines dark and white meat chicken, no-FODMAP carrots and parsnips, scallion and leek greens, Low FODMAP Chicken Stock, and low FODMAP egg noodles for a supremely nourishing, warming bowl of soup. The nostalgic flavors you want in a ridiculously short amount of time using the Instant Pot. Directions for stovetop cooking included as well.

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Is Celery Low FODMAP?

You might have seen celery on “high” FODMAP lists, however, it has been lab tested by both Monash University and FODMAP Friendly.
 
Monash University has lab tested celery and it is low FODMAP in 10 g amounts, which is about a quarter of an average stalk per serving. FODMAP Friendly gives it a “Pass” at 75 g or ¾ cup.
 
You might want to review our article, High FODMAP Foods With Low FODMAP Serving Sizes. 

Can I Make This Without An Instant Pot?

Yes, you can sauté the vegetables and simmer the stock and chicken in a Dutch-oven or stock pot. I would bring it to a low simmer for at least an hour, but your palate can guide you in terms of flavor and texture.

Can I Use Cooked Chicken?

If you add cooked chicken to the soup, it will work, but you will miss out on the flavor lent by the raw chicken, with some bone in the thighs; the raw bones add an immense amount of flavor during cooking.
 

What Kind Of Chicken Do I Use For This Soup?

You can use all white meat, all dark meat, or a combo, which is my personal preference. Do use some chicken on the bone for flavor, though. That is more important than white over dark, or vice versa.It is easy to remove the bones once it is cooked.

Can I Use Prepared Chicken Stock?

Yes, you can, as long as it is low FODMAP. Our Shopping Lists can guide you. The choice of chicken stock, and/or how you make your own, can make a huge difference in how the finished recipe tastes. If you begin with a very mild stock, your finished product might lack flavor. You definitely want to start with a well-flavored stock, whether it is homemade or purchased

What Kind Of Egg Noodles Are Low FODMAP?

Our FODMAP Everyday® Test Kitchen is in the U.S. and right now the only low FODMAP egg noodles in our markets are the Jovial Tagliatelle. I know that shape is not as broad or short as a classic egg noodle, but it is what we have to work with. Feel free to use other low FODMAP pasta as you wish.

Why Did My Recipe Yield A Different Amount?

A great question. Different noodles will absorb varying amounts of liquid while cooking and, most importantly, if you allow the soup to stand after it is done, those noodles just keep absorbing the liquid with an amazing capacity. 
 
This soup is best served right when it is done. See Tips below for strategies to “hold” the soup.
 

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Sometimes we like to add a sprinkle of fresh dill, as shown above.

How To Make Low FODMAP Instant Pot Chicken Noodle Soup

Chop those leek and scallion greens for tons of “onion” flavor.

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Press Instant Pot button for “Sauté” and set the temperature to High for 10 minutes. Add oil, scallions, leeks, carrots, parsnips and celery to the Instant Pot.

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Sauté for 10 minutes or until beginning to soften. Stop the machine.

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Hopefully you are using skinless chicken that is on the bone. I like thighs and peeling off the skin is very easy.

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You will be shredding the chicken after it is cooked, but do cut it into large chunks before adding to pot. Here is my assortment of white and dark meat ready to chop.

Set your Instant Pot to Pressure Cook/Soup/High for 10 minutes. Add stock, chicken, parsley, thyme and bay leaf, lock lid and press Start.

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For this batch I chose to use Gourmend Organic Chicken Broth, which we like very much.

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Allow the machine to come to normal pressure naturally.

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Remove the chicken, discard the bones and shred or chop the flesh into bite sized pieces; set aside.

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Have your low FODMAP egg noodles ready; we use Jovial Tagliatelle.

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Turn the Sauté function on High and bring soup to a simmer. Add pasta and cook till tender, stirring occasionally.

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Add the boneless chicken back to pot. Remove bay leaf, taste and season with salt and pepper. Your Low FODMAP Instant Pot Chicken Noodle Soup is ready to serve! 

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More Comfort Food

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3.94 from 15 votes

Low FODMAP Instant Pot Chicken Noodle Soup

Low FODMAP Instant Pot Chicken Noodle Soup combines dark and white meat chicken, no-FODMAP carrots and parsnips, scallion and leek greens, Low FODMAP Chicken Stock, and low FODMAP noodles for a supremely nourishing, warming bowl of soup. The nostalgic flavors you want in a ridiculously short amount of time using the Instant Pot. Directions for stovetop cooking included as well.

Low FODMAP Serving Size Info: Makes about 10 cups (2.4 L); 6 servings of about 1 2/3 cups (400 ml)

Makes: 6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Dédé Wilson

Ingredients:

  • 2 tablespoons Garlic-Infused Oil, Onion-Infused Oil or olive oil
  • 1 cup (64 g) finely chopped scallions, green parts only
  • ½ cup (36 g) very finely chopped leeks, green parts only
  • 2 medium carrots, trimmed, peeled and chopped into large bite-size pieces
  • 2 medium parsnips, trimmed, peeled and chopped into large bite-size pieces
  • 1 medium stalk celery, trimmed and chopped into large bite-size pieces
  • 6 cups (1.4 L) Low FODMAP Chicken Stock, homemade or purchased
  • 1- pound (455 g) boneless, skinless chicken breast, cut into 4 pieces
  • 2 medium-sized skinless bone-in chicken thighs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ teaspoons dried thyme
  • 1 bay leaf
  • Kosher salt
  • Freshly ground black pepper
  • 5- ounces (140 g) low FODMAP gluten-free egg noodles, such as Jovial Tagliatelle
  • Fresh dill; optional

Preparation:

  1. Press Instant Pot button for “Sauté” and set the temperature to High for 10 minutes. Add oil, scallions, leeks, carrots, parsnips and celery and sauté for 10 minutes or until beginning to soften. Stop the machine.
  2. Set your Instant Pot to Pressure Cook/Soup/High for 10 minutes. Add stock, chicken, parsley, thyme and bay leaf, lock lid and press Start. Allow to come to normal pressure naturally. Remove the chicken, discard the bones and shred or chop the flesh into bite sized pieces; set aside.
  3. Turn the Sauté function on High and bring soup to a simmer. Add pasta and cook till tender, stirring occasionally. Add the boneless chicken back to pot. Remove bay leaf, taste and season with salt and pepper. Your Low FODMAP Instant Pot Chicken Noodle Soup is ready to serve! A sprinkling of fresh dill is a nice option.

Notes:

Tips

  • The soup does not hold well after the noodles are cooked as they just continue to swell and absorb the stock. You can refrigerate the soup prior to adding the pasta, if you like, for up to 4 days, or freeze for 1 month in a n airtight container. Bring back to a boil your Instant Pot or on top of the stove and cook noodles as directed.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Carrots: Carrots have been lab tested and deemed low FODMAP by both Monash University and FODMAP Friendly. According to Monash carrots contain no FODMAPs.
  • Celery: Celery it has been lab tested by both Monash University and FODMAP Friendly. Monash University has lab tested celery and it is low FODMAP in 10 g amounts, which is about a quarter of an average stalk per serving. FODMAP Friendly gives it a “Pass” at 75 g or ¾ cup.
  • Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
  • Leeks: The green parts of leeks are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
  • Parsnips: Parsnips have been lab tested by Monash University and have shown no detectable FODMAPs.
  • Pasta: You have to read labels, but there are many low FODMAP gluten-free brands of pasta available. Use what is called for in individual recipes. Our go-to is rice-based pasta. Monash University and FODMAP Friendly have both tested “gluten-free” pasta, but they do not specify what the pasta was made from. Monash says gluten-free pasta is low FODMAP at 145 g or 1 cup cooked; FODMAP Friendly lab testing suggested 2 cups or 146 g cooked is low FODMAP. Monash has also lab tested pasta made from rice, which they list under “rice stick” and it is low FODMAP at 220 g, which no Moderate or High FODMAP amounts given.
  • Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Dinner, lunch, Main Course, Soup
Cuisine: American

Nutrition

Calories: 378kcal | Carbohydrates: 37g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 35mg | Potassium: 277mg | Fiber: 4g | Sugar: 7g | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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