Ginger Chicken Noodle Soup (Gluten Free!)
This gluten-free ginger chicken noodle soup is packed with fresh ginger, garlic, tender chicken, and wide rice noodles in a savory broth—comforting, quick, and perfect for chilly days.
Equipment
- 1 Pressure Cooker
- 1 Cutting board
- 1 Knife For chopping
Ingredients
Main Ingredients
- 1 teaspoon Olive oil for sautéing
- 2 Carrots sliced
- 2 stalks Celery sliced
- 3 Green onions chopped
- 4 cloves Garlic minced
- 1.5 tablespoons Fresh ginger peeled and minced
- 8 cups Low-sodium chicken broth
- 2 teaspoons Toasted sesame oil
- 3-5 tablespoons Gluten-free tamari
- 2 cups Cooked chicken shredded or cubed
- 6 oz Wide rice noodles
- ¼ cup Cilantro chopped, for garnish
Instructions
Instructions
- Heat 1 teaspoon olive oil in the pressure cooker on medium heat. Add sliced carrots and celery. Sauté for 5-7 minutes until just tender.
- Add chopped green onions, minced garlic, and fresh ginger. Stir and sauté for 2 more minutes until fragrant.
- Pour in 8 cups chicken broth and bring to a boil, then reduce to simmer. Let vegetables cook for 10-15 minutes.
- Add shredded chicken, sesame oil, and tamari. Simmer for 5 minutes until warmed through.
- Add wide rice noodles and sprinkle cilantro on top. Close lid and pressure cook for 3 minutes.
- Let pressure release naturally for about 10 minutes to let flavors meld and prevent overcooked noodles.
- Open lid carefully. Taste and adjust seasoning with more tamari or salt as needed. Serve hot with extra green onions if desired.
Notes
Store leftovers in airtight containers. Keeps for 3-4 days refrigerated. Reheat gently to maintain texture. For freezing, store broth and chicken separately and add fresh noodles when reheating.