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A white pot filled with chicken noodle soup made with fusilli pasta, shredded chicken, sliced carrots, celery, and garnished with fresh chopped parsley. A wooden spoon rests inside the pot, and sprigs of rosemary and whole lemons are placed beside it on a white countertop.

Cozy, Low-FODMAP Chicken Noodle Soup ( Instant Pot)

Warm, cozy, and gut-friendly! This low FODMAP chicken noodle soup is easy, gluten-free, and made in the Instant Pot for stress-free comfort.
Servings 5

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons garlic-infused olive oil
  • 3 large carrots peeled and sliced
  • 1 medium stalk of celery diced (about ⅓ cup)
  • 6 cups low-FODMAP chicken broth
  • 1/8 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 2 1/2 cups brown rice pasta to be cooked separately
  • 3-4 bone-in skin-on chicken thighs (pastured)
  • ¼ cup fresh lemon juice about 1 lemon
  • Salt and pepper to taste
  • Garnish with fresh parsley

Instructions

  • Set your Instant Pot to Sauté and heat the garlic-infused olive oil. Add the carrots and celery and sauté for about 5 minutes, until they begin to soften.
  • Hit Cancel, then pour in the broth. Add thyme and rosemary. Gently place the chicken thighs in—skin-on and bone-in for max flavor.
  • Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.
  • Let the pressure naturally release for 10 minutes, then quick release the rest. Carefully open the lid.
  • Remove the chicken, discard the skin and bones, and shred the meat with two forks. Return the shredded chicken to the pot.
  • Meanwhile, cook the brown rice pasta on the stovetop according to the package instructions. Drain, rinse, and set aside (we cook it separately to avoid soggy noodle sadness).
  • Stir in lemon juice. Taste and season with salt and pepper.
  • To serve: ladle soup into bowls, add a scoop of noodles, and top with parsley.
Course: Main Course, Soup
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Instant Pot, Low-FODMAP