Easy, Instant Pot Chicken Noodle Soup and Spinach with VIDEO

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It’s that time of year again…..that time of year when it is so cold outside all you want to do is sip warm drinks and eat a bunch of warm comfort food. Comfort food includes soup. What’s better than homestyle chicken noodle soup? Well, homestyle chicken noodle soup with added spinach and sundried tomatoes. This recipe also includes instructions for a slow-cooker.

Calories: 256       Fat: 9G      Carbs: 20G       Protein: 22G

I decided to jazz up my typical chicken noodle soup recipe by adding a couple of extra veggies. Sometimes, chicken noodle soup isn’t filling enough for me. Additional veggies are the perfect trick. 

I work in finance now. Early on in my career, I was more focused on accounting. Immediately upon graduating from college, I worked with a large CPA firm where I earned my CPA license. The hours at the firm were grueling.

We had our traditional busy season that lasted from January to March of each year. Then, we were also busy the first month following each quarter end, which includes April, July, and October.

Needless to say, about 6 months out of every year I would work 50-60 hours a week. In the early part of the year, the hours were closer to 60-65 hours per week. There was no time to come home and cook dinner each night.

By the time I got off work I just wanted to shower and sleep. I learned early on that I would have to meal plan and prep in advance.

One of the perks of being busy during the months I mentioned, meant that we were not busy in December and during the holiday season. Most of us who worked at the firm would take 2-3 weeks vacation in December in preparation for the hell we would endure in January.

I would usually spend this time catching up on my reading. I typically read 10 books during this vacation, alone. I felt starved for an opportunity to come home, just RELAX….and READ.

I also took advantage of this time to meal prep. Over the 2 weeks vacation, I would cook 6-8 hearty soups. I would place them in large Tupperware containers. I labeled each with the type of soup and the date it was cooked.

When work busy season started, every Sunday night I would remove one of the Tupperware containers from the freezer to thaw overnight. I would take the soup with me to work. This would serve as my lunch (and sometimes dinner) each day.

I loved this “strategy.” I was able to commit to eating healthy meals each day without having to put much thought into it. More importantly, I did not have to put any time into it. Work was stressful enough! The last thing I needed to worry about was making time to cook meals.

Chicken noodle soup was one of my favorites of this mass meal prep bunch. However, it needed a little more ummph to it. Spinach and sundried tomatoes have proven to be the perfect addition. These veggies save the soup from becoming dull and boring after the first couple of days. I love meals that I can look forward to each day of the week.

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5 from 12 votes

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Instant Pot Slow Cooker Chicken Noodle Soup with Spinach

Instant Pot Slow Cooker Chicken Noodle Soup with Spinach is an easy, healthy, pressure cooker, crockpot recipe with Better Than Bouillon Chicken Base.

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Course dinner, lunch

Cuisine American

Keyword keto instant pot chicken noodle soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 256kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups egg noodles
• 3 chicken drumsticks
• 1 skinless chicken breast
• 3 carrots chopped
• 3 celery stalks chopped
• 4 cups spinach fresh
• 1/4 cup sundried-tomatoes
• 2-3 garlic cloves chopped
• 1 cup onion chopped
• 2 tbsp Better Than Bouillon® Reduced Sodium Roasted Chicken Base
• 6 cups chicken stock I used Kirkland’s Organic
• salt and pepper to taste
• 1/2 tbsp olive oil

Instructions

Instant Pot Instructions

• Turn the Instant Pot on the Saute function. Add the olive oil to the pot. 
• When the pot becomes warm, add the garlic and onions. Cook until fragrant.
• Add the carrots, celery, and spinach. Cook for 2-3 minutes until the veggies are soft and the spinach has wilted.
• Add the Better Than Bouillon, chicken stock, and chicken to the pot.
• Place the lid on the pot and seal. Cook for 10 minutes on Manual High Pressure.
• Allow the steam to release naturally instead of quick release.
• Open the pot and remove the chicken.
• Place the Instant Pot on the Saute function. Add the egg noodles and sundried tomatoes to the pot. Stir to combine. Allow the soup to cook until the noodles soften.
• Shred the chicken. Add the shredded chicken to the pot.
• Taste the soup repeatedly and add salt and pepper to taste.

Slow Cooker Instructions

• Heat a skillet over medium-high heat. Add the olive oil onions and garlic. Cook until fragrant.
• Add the carrots, celery, and spinach. Cook for 2-3 minutes until the veggies are soft and the spinach has wilted.
• Add the sauteed veggies, Better Than Bouillon, chicken stock, and chicken to the slow-cooker.
• Place the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours. 
  
• Remove the chicken from the slow-cooker. Shred the chicken. Add the shredded chicken, noodles, and sundried tomatoes to the slow-cooker.
  
• Cook for an additional 30 minutes on Low.

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Instant Pot

Nutrition (displayed with net carbs)

Calories: 256kcal

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.