This protein-rich Instant Pot Chicken Noodle White Bean Soup is the perfect comfort food for cooler weather or when you’re fighting off a cold. Quick, easy to make, and bursting with the zesty flavors of lemon and ginger, it’s a flavorful and nourishing way to warm up any day. Using homemade chicken broth makes this soup even more delicious and wholesome.
The recipe is highly adaptable to suit various dietary needs. Lower potassium by omitting the beans, reduce carbohydrates by skipping the noodles, or lower protein by halving the chicken. No matter how you customize it, the result is a bowl of hearty, satisfying soup that’s sure to please.
It’s kidney-healthy, kidney-friendly, heart-healthy, and just plain healing.
Dr. Blake’s Top Tip: For the best flavor, use fresh thyme and parsley, and don’t skip the final squeeze of lemon juice—it brightens the soup and ties all the flavors together beautifully. Make a big batch to enjoy all week long or freeze portions for quick, comforting meals later.
- Yield: 12 Cups
Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
4 carrots, peeled and sliced on the bias
2 cloves garlic, minced
8 cups low sodium chicken broth
6 sprigs fresh thyme, or 1 teaspoon of dried thyme, plus more for garnish, optional
4 sprigs parsley
1 teaspoon ground ginger
1 pound boneless, skinless chicken breast
1 lemon, divided
1 15-ounce can no sodium cannellini beans, drained and rinsed
3 cups egg noodles
Kosher salt and fresh ground black pepper, to taste
Instructions
1 Combine olive oil, onion, and celery in an Instant Pot set to saute function on medium heat. Add a pinch of salt and saute until the onions are translucent, about 5 minutes. Add carrots and garlic, and cook for 1 minute. Add the chicken broth, thyme, parsley, ginger, and chicken breasts to the pot. Cut half the lemon into thin slices. Remove the seeds and add the lemon slices to the pot. Cover, seal, and cook on high pressure for 20 minutes. Use the natural release for 10 minutes and then manually release and remove the lid.
2 Remove chicken breasts and set aside on a cutting board. Remove and discard the lemon slices and thyme and parsley sprigs.
3 Turn the saute function on the high setting and add the noodles and white beans. Cook until noodles are al dente, about 6-7 minutes.
4 Dice the chicken breast and return to the finished soup with the juice from the remaining lemon half. Ladle soup into serving bowls and sprinkle with fresh thyme, if desired.
Notes
Potassium content: Chicken broth, 137 mg, carrots, 49 mg, chicken 130 mg, beans, 108 mg, noodles 15 mg, celery 17 mg.
1 Cup = 1 Serving
