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Chicken (or Turkey) Noodle-less Soup

This is my take on your traditional chicken noodle soup, or in this case Chicken Noodle-less Soup, which can easily be used with leftover turkey instead.

This is a comforting soup to have when you are fighting a cold, or just in need of a hearty nutritious meal.  This recipe isn’t fancy, but it is still satisfying and delicious. It is your traditional chicken (or turkey) noodle soup minus the noodles. Just tweak your macros accordingly.  AND you can make it in the pressure cooker, crockpot, or stove top.  How about that?!

Chicken (or Turkey) Noodle-less Soup

Chicken (or Turkey) Noodle-less Soup

Yield: 8 servings

Homemade hearty delicious chicken or turkey soup without noodles


  • 2 lbs boneless, skinless chicken or turkey breasts (if yours is already cooked, that's totally just won't need as long when you cook it)
  • 400g carrots, diced (small bag)
  • 225g onion, diced (or 1 1/2 small onions)
  • 250g celery, diced (or 6 ribs)
  • 1 tbsp. minced garlic
  • 1 tbsp. butter
  • 2 tbsp. Better Than Bouillon chicken paste (or 3 chicken bouillon cubes)
  • 1 can cream of something soup (I used mushroom this time)
  • 4 cups water
  • 1 tbsp. Italian seasoning


Pressure Cooker

  1. Dice all the veggies.
  2. Turn the pot on "Sauté" and throw celery, onions, carrots, garlic, and butter into the pot. Cook until onions begin to become translucent (about 5ish mins).
  3. Add everything else.
  4. Hit the "Soup" button on the IP or use manual, high for 30 mins. (if chicken/turkey is cooked, you may only need about 10 mins). QR.
  5. Remove meat and shred if it isn't already shredded or diced.
  6. Return meat to soup, stir, and serve.


  1. Throw everything into crockpot.
  2. Cook on high for 3-4 hours or low for 6-8. (If chicken/turkey is cooked, you'll be able to cut the time in half. Just check that veggies are tender)
  3. Shred or dice meat. Return to pot. Serve.


  1. Dice all the veggies.
  2. Add celery, onions, carrots, garlic, and butter to soup pot and cook over medium heat until onions begin to become translucent (about 5ish mins).
  3. Add everything else.
  4. Simmer until turkey/chicken shreds easily with a fork. (this won't take long if meat is already cooked; just check that veggies are tender)
  5. Remove meat and shred if it isn't already shredded or diced.
  6. Return meat to soup, stir, and serve.


Macros were figured for boneless, skinless chicken breasts. If you vary from that, you'll need to tweak your macros.

As always, if you make the recipe as-written, feel free to use my math at MFP: MacroEd Chicken Noodle-less Soup

Nutrition Information:
Serving Size: 1 cup
Amount Per Serving: Calories: 200Total Fat: 7gCarbohydrates: 12gProtein: 24g

If you don’t have an InstantPot yet, these are the two types I use and love!

The 7-in-1 makes yogurt. The 6-in-one does not. They both function as pressure cookers, crockpots, rice cookers, etc. They also have an 8 quart one in case you have a huge family.

I sound like a crazy person when I talk about these, but they really are my favorite kitchen appliance.  I’d probably give you my microwave before I’d give you my InstantPot.  You should probably have one too.

If you like this recipe, we think you’ll LOVE the recipes in our FREE InstantPot 101 book!  Sign up here and we’ll send it right over.  You’ll be an IP Pro in no time!

Gluten Free:  If your dry ranch and au jus mixes are gluten free, you’re good.  Choose those carefully.
Vegetarian:  Not today.

All the best,


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