Go Back
Print
low-FODMAP-Instant-Pot-Chicken-Noodle-Soup-in-a-white-bowl-on-an-aqua-placemat-with-a-water-glass

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)

Course: Dinner, lunch, Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 Servings
Calories: 378 kcal
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.

Nutrition Facts
Low FODMAP Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 378 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 32mg11%
Sodium 35mg1%
Potassium 277mg8%
Carbohydrates 37g12%
Fiber 4g16%
Sugar 7g8%
Protein 33g66%
Vitamin C 9mg11%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
QR Code linking back to recipe