Hearty Chicken Noodle & Vegetable Soup with White Beans, Spinach and Fresh Herbs

Name: Hearty Chicken Noodle & Vegetable Soup with White Beans, Spinach and Fresh Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Boneless, skinless chicken thighs — 300 g; [ ] Olive oil — 2 tsp; [ ] Yellow onion, diced — ½ medium; [ ] Garlic, minced — 2 cloves; [ ] Carrots, peeled and sliced — 1 cup; [ ] Celery, sliced — ¾ cup; [ ] Courgette, diced — 1 cup; [ ] Reduced-sodium chicken or bone broth — 900 ml; [ ] Fresh thyme, chopped — 1 tsp; [ ] Bay leaf — 1; [ ] Salt, or to taste — ¼ tsp; [ ] Black pepper — ¼ tsp; [ ] Gluten-free egg noodles, dry — 60 g; [ ] Cooked white beans, drained — 120 g; [ ] Baby spinach — 60 g; Fresh parsley, chopped — 2 tbsp; [ ] Fresh lemon juice — 1 tbsp

6 steps

Prep:10minCook:30min

This homemade healthy Instant Pot chicken noodle soup will be warm and ready on your table in under 30 minutes. Made with chicken thighs, veggies and even gluten free noodles, this is the best recipe you will find. You can even use frozen chicken!

Updated at: Tue, 20 Oct 2026 12:13:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories521.9 kcal (26%)

Total Fat13.1 g (19%)

Carbs53.7 g (21%)

Sugars8 g (9%)

Protein47.7 g (95%)

Sodium1580.4 mg (79%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Prepare the chicken Pat the thawed chicken thighs dry and season lightly with salt and black pepper. Set the Instant Pot to Sauté and add the olive oil. Brown the chicken for approximately 3–4 minutes per side. It does not need to cook through at this stage. Remove and set aside. For frozen chicken, skip browning and add it directly when instructed in Step 3.

Step 2

Sauté the vegetables Add the diced onion, celery and carrots to the Instant Pot. Cook for approximately 3–5 minutes until the onion softens. Add the garlic and courgette and sauté for another minute. These vegetables create a naturally sweet, savoury foundation for the broth.

Step 3

Pressure-cook the soup Add the chicken stock, thyme and bay leaf. Return the chicken thighs to the pot and ensure they are submerged in the broth. Deglaze the bottom of the pot if anything has stuck. Secure the lid and set to high pressure. - Thawed boneless chicken thighs: approximately 8 minutes. - Individually frozen boneless chicken thighs: approximately 13 minutes. Allow 5 minutes of natural pressure release, then carefully release the remaining pressure according to the appliance instructions. Check that the chicken reaches at least 74°C internally. If not, continue cooking until safe.

Step 4

Shred the chicken Carefully remove the cooked chicken to a clean board. Use two forks to shred it into bite-sized pieces. Remove the bay leaf from the soup. Keep the chicken aside while preparing the noodles.

Step 5

Add the noodles, beans and spinach Switch the Instant Pot back to Sauté and bring the broth to a gentle boil. Add the uncooked gluten-free noodles and simmer according to their package instructions, usually around 5–8 minutes. During the last 2–3 minutes, stir in the drained white beans. Add the baby spinach and shredded chicken at the end, stirring until the spinach wilts and everything is heated through.

Step 6

Finish and serve Stir in the fresh parsley and lemon juice. Taste the broth and adjust the seasoning if necessary. Ladle into two generous bowls, ensuring each serving gets chicken, noodles, vegetables and white beans.