Chicken & Noodles is a total comfort food for many people … especially my husband. It’s simple and so yummy! Canned condensed cream of chicken soup used to be a staple in my kitchen. It was always a go to for so many dishes. However, that isn’t the case anymore. I’ve made it a goal to find healthy alternatives to things that we loved to eat! Chicken & Noodles, complete with that overly-processed condensed soup was one of them! I swear that my husband could live off of that and Beef Stroganoff. Even after finding a creamy alternative, it’s been a struggle finding a pasta that wasn’t packed with carbs yet still paleo. There’s a few delicious ones out there, but we keep those to a minimum. I recently stumbled upon a green bean pasta that has only 2 INGREDIENTS – green beans and water! This pasta is so good and packed with protein! It’s now on our dinner menu at least once a week!
I love simple, one-pot dishes! Who DOESN’T love simple tasty meals?! This dish tastes like it’s been cooking forever because of my favorite chicken bouillon paste…and, I promise, you won’t miss the dairy! This paste is liquid gold and goes into so many of my dishes! It’s organic and SO DANG TASTY! Make it a point to grab some the next time you’re at the grocery store!
My Chicken & Noodles meal comes together so quick when you have a leftover rotisserie chicken! However, you are more than welcome to cook a couple chicken breasts or a few thighs, just for this dish! Alright, let’s get to this easy recipe!
In a large pot, bring water to a rolling boil and add pasta. Cook until desired doneness. The pasta that I used cooks in about 4 minutes - it's awesome!
Drain and add the pasta back to your pot.
Add remaining ingredients to the pot and cook for another 10 minutes* over medium heat or until everything is heated through. Taste and add more salt if you'd like! The bouillon paste is usually plenty salty though!
For extra creaminess, add a few tbsp of ghee or grass fed butter - that ALWAYS makes things even better, in my opinion! You can try mixing in some italian herbs or poultry seasonings too. Just be sure to add those in when you add the other ingredients!
You can bulk up this meal buy adding some peas, carrots, or broccoli too! I love to steam a bag of broccoli in the microwave while I'm boiling the pasta and dump it in when I add my chicken. Super easy! It's super versatile and delicious so many different ways!
Recipe Notes
*Be advised, the longer you let this simmer, the more your noodles will cook. Therefore, if you let it simmer for a while on low after it's heated through, you may end up with more broken bits of noodles and a stickier consistency - still delicious. I honestly prefer things this way! haha - A mooshy mess! 🙂
Talk about comfort food! Chicken and Dumplings is always a go-to! During the fall and winter months, everyone has lots of turkey leftovers OR there’s a bunch on sale at the grocery store! However, you could definitely use chicken, if you prefer.
I had to do an Instant Pot recipe right after Black Friday and Cyber Monday – SO MANY Instant Pots were just bought…and so many of them won’t be opened for months, believe it or not. I’m trying to change that! Don’t be afraid. Open it and make this! It’s so easy and you’ll be so impressed! If you don’t have one, put your shoes on and go straight to Walmart or Target and get one! …Or stay comfy and grab one off of Amazon. I have the 8-qt. one and have SERIOUSLY considered getting the new mini. I just don’t know if I really need it…but, don’t you worry, I’m trying to convince myself that I do. 😉
Anyways, I could go on and on about how much I love the IP. I’m not the only one, either. There’s a whole community on Facebook of crazies! It has tons of tips and recipes, plus you can always ask questions there – or simply, search a question and almost always find the answer!
This soup cooks in less than 15 minutes. (plus 10-15 minutes of coming to pressure) Most of that time, you can be doing other things. That’s one of the huge benefits to the Instant Pot! Just set it and forget about it!
If you have any questions about this recipe or how to work your pot, feel free to email me! I’d love to help out! 🙂
Print Recipe
Instant Pot Turkey and Dumplings Soup - Gluten & Dairy Free
Press the "Saute" button and cook the ghee, onions, carrots, and celery until the onions become slightly translucent. This takes about 3-5 minutes, depending on how hot you have the pot set at - I use "Normal".
Add your garlic and cook for 30 seconds or so - then add all of your spices! (i.e. pepper, seasoned salt, onion powder, rosemary, thyme, and bay leaves)
Add your shredded turkey meat, broth, and coconut milk to the pot.
Stir everything up, close the lid, seal the pot (you don't want it to vent), press the soup button, and adjust the time to 8 Minutes on High Pressure.
While that's cooking, make your dumplings!
In a bowl, combine the almond flour, arrowroot powder, eggs, oil, and salt. You should end up with a sticky dough, but not runny. If your dumpling mixture seems to wet, add a tablespoon or two more of arrowroot to it - that should do the trick!
When the timer goes off, do a Quick Release (QR) and drop your dumplings into the pot. I make mine about the size of 2 tablespoons or so. They don't have to be perfect!
Close the lid, seal, and set the timer for 2 more minutes at HP.
Once the timer goes off, do another QR and you're finished! You could always add a thickening agent, like a slurry of arrowroot and water, to thicken it up - whatever your preference! ENJOY!!
