Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup delivers 59g protein and 642 calories per serving, making it one of the highest-protein soups in our library. Quick-preps 6 servings on the stovetop, giving you ready-to-eat meals that cover your protein needs without reheating fatigue. Built for lifters who need high protein density in liquid meals for easy consumption between training sessions.
Ingredients
- •Chicken Breast, Boneless Skinless(1134g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(15g)
- •Yellow Onion
- •Carrots(454g)
- •Celery
- •1 1/4 teaspoons kosher salt (plus additional to taste)
- •1/2 teaspoon ground black pepper (or to taste)
- •Oregano, Dried(5g)
- •Thyme, Fresh
- •1 bay leaf
- •Low Sodium Chicken Broth(960g)
- •3 cups water (plus additional as needed)
- •Pasta, Egg Noodles, Whole Wheat, Dry(600g)
- •Parsley, Fresh
Instructions
- 1Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
- 2Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
- 3Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- 4Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
- 5Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.
- 6Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press “cancel” first).
- 7Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
- 8While the noodles cook, shred the chicken and discard the bones.
- 9Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you’d like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.
Nutrition — Per Serving
642
calories
59g
protein
13g
fat
- Carbohydrates
- 82g
- Saturated fat
- 1.9g
- Sodium
- 352 mg
- Dietary fiber
- 11.7g
6 servings per batch · ~531g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Chicken Noodle Soup have per serving?
Each serving delivers 59g of protein and 642 calories with 13g fat and 82g carbs — one of the highest protein counts in the soup category. The macros balance protein with substantial carbohydrate content.
How long does Instant Pot Chicken Noodle Soup take to make?
Marked as quick prep with 6 servings per batch, you can have a full week of high-protein soup ready from one stovetop cook. This recipe is efficient for batch meal prep.
Is Instant Pot Chicken Noodle Soup good for muscle gain?
At 59g protein and 82g carbs per serving across 642 calories, this is well-suited for muscle-building phases where hitting high daily protein alongside adequate carbs for training is the priority. Treat this as a primary protein + carb meal rather than a light soup.
