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This easy Salsa Verde Chicken Noodle Soup is a delicious and easy dinner made in the Instant Pot. All the cozy chicken noodle soup vibes but with fewer carbs thanks to a noodle alternative. It is a great way to quickly put a healthy meal on the table this fall!

Instant Pot Salsa Verde Chicken Noodle Soup

This incredibly flavorful Salsa Verde Chicken Noodle Soup is so easy in the Instant Pot. The whole recipe comes together quickly and makes an easy and healthy dinner.

You’ll love how comforting it is on a cool fall or winter evening. It’s loaded with tender chicken, a flavorful salsa verde, onions, and noodles.

It is also perfectly paired with some quesadillas for dipping or your favorite low-carb cracker options. There’s really no wrong way to serve this amazing soup.

This Salsa Verde Chicken Soup is so easy to toss together and then go about your day. Then it’s ready for you at dinner.

I will also include the steps for using a crockpot or slow cooker if you don’t have an Instant Pot. This soup is easily prepared in either appliance.

What is Salsa Verde

Salsa Verde is a spicy (or mild if you’d rather), tangy, green sauce made with tomatillos, peppers, onions, lime, and cilantro. Some also call it “green salsa” which makes sense because “Verde” means green in Spanish.

When you buy Salsa Verde make sure and read the ingredients and look for the one that doesn’t have any added sugars or a lot of other unnecessary ingredients.

All those ingredients don’t really add to the flavor but they do add a lot more carbs, and if you are counting as I do, then that’s important.

One way to make sure I have a no-sugar-added salsa on hand is to make my own. I have a simple recipe here on the blog if you want to whip up a batch for this soup.

You can find that easy recipe here, or if you want to go a step further you can check out my YouTube Video where I can the Ball Recipe for a green tomato salsa verde.

Can I Use A Different Salsa?

Absolutely, if you want to make this soup and you don’t have any of the salsa verde on hand you can totally swap it out for a good red salsa.

Again, watch those added ingredients if you want to keep the carbs down.

So either the green or red salsa will work in this recipe. While they would both be delicious there is just something about that added flavor from the green salsa that I love.

So I’d definitely recommend you just that if you can get your hands on some or make your own!

Is Chicken Noodle Soup  Low Carb?

If you are wondering how a chicken noodle soup can be made healthier or low carb then I’m happy to explain how you can totally make it both.

For those of us that try to do moderate carbs and limit how often we eat them the traditional noodles you find in chicken soup won’t be ideal.

Those traditional noodles are made from durum wheat and of course, contain gluten and a lot of carbs. White, they are delicious, and you can use them if you wish, I prefer to use a pasta alternative.

If you’re familiar with my recipes and the blog you’ll know I have a favorite pasta alternative these days that I use often. If you’re new, then I’ll let you in on my secret.

I’ve fallen in love with the heart of palm noodles and use them in almost all of my pasta recipes here on the blog. They work so well in these recipes and if you haven’t tried them you really need to.

I’ve got a whole post on these noodles. I talk more about what they are, how to prepare them, and give you a ton more recipes to try them in.

Check out that informative post here on this post: The Best Heart of Palm Recipes.

Can I Use A Different Type of Pasta?

The short answer is, sure you can use whatever pasta you feel suits your tastes and your dietary needs.  Just remember that not all kinds of pasta hold up well in soups.

You really need a hearty noodle that can hold up to being in the hot soup for a long time. Some kinds of pasta will become overcooked and get really mushy.

I don’t know about you but I don’t like mushy noodles. The heart of palm noodles is a nice way to go because they hold up really well to cooking and sitting in the soup without getting mushy.

If you are looking for other low-carb options then you can try a konjac or miracle noodle in this soup as well. I think they would work well and hold up.

You might want to cut them up a bit first so they don’t clump up in the soup.

I’ve tried the lupin bean pasta, and let me tell you, that was an overcooked unpleasant mess of a soup. They completely turned to mush, so avoid those types of noodles.

If you’re not watching carbs then any egg noodle or heaty pasta would be wonderful in this soup. So give it a try and see which noodle is your favorite!

Can I Make This Soup IN The Slow Cooker Instead?

To make this soup in the slow cooker instead of the Instant Pot there are a couple of steps, but all just as simple.

First, you’ll add the chicken, salsa verde, chicken broth, and spices into the slow cooker and cook on high for 4 hours. After that has finished remove the chicken and shred it and set it aside for a few minutes.

Next, add the cream cheese to the broth in the slow cooker and carefully blend the broth with a hand blender to make it nice and smooth.

Add the chicken back into the slow cooker then add in the heart of palm noodles. Place the lid back on the slow cooker and let it cook for another hour to soften the pasta. 

If you want to speed the soup up a bit. You can boil your noodles while the chicken is cooking then drain them. Then add them in when it is time.

This will make the soup ready to serve and enjoy in about 4 hours if you cook it on high or 6 hours if cooked on low.

Optional Additional Ingredients / Toppings

• I love Cilantro so it is one of my go-to toppings for this soup. I grow it year-round inside, but you can find it fresh in the product section of your grocery store fairly inexpensive.
• You can never go wrong with cheese. Simply shred up some pepper jack or cheddar and sprinkle it on if you are a cheesehead like me!
• Fresh Lime is a great way to get a zip of flavor and a burst of freshness. Simply squeeze a slice of lime over your bowl right before you enjoy it.
• Sliced Jalapenos are the perfect spicy pop to take this soup over the top for all you heat lovers out there. Especially if you can’t find a hot salsa verde, the peppers will give you that extra kick you’re craving.
• Avacado is amazing tossed on top of your bowl right before serving it. It will bring a nice rich creaminess.
• Sour Cream or Crème Fraîche could also be dropped onto the top of this soup or creme fresh if you have that!
• Chives: I love topping my bowl of soup with a sprinkle of chives or cilantro for a nice herb freshness.

One thing is for sure, no matter how you cook this soup or what you add to the top, you’ll love how simple and delicious this healthy bowl of soup is.

It is a great way to feed your family filling meals on a cool fall or winter evening that’s for sure!

If you love soups, then you’ll want to check out this too:

Creamy Ham and Cauliflower Soup

Instant Pot Chicken and Rice Soup

Beef Fajita Soup

Easy Fish Chowder

Yield: 6 Servings

Salsa Verde Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This low-carb creamy chicken noodle soup is so delicious and filling. All the comfort of a chicken noodle soup but with a creamy southwest flare.

Print

Ingredients

• 24 ounces of chicken breast, boneless & skinless
• 7 cups of low sodium chicken broth
• 6 ounces of whipped cream cheese, very soft
• 1 cans of Heart of Palm Noodles
• 3/4 cup of no sugar added salasa verde
• 1/2 cup of diced red onions
• 1 1/2 teaspoons of ground cumin
• 1 1/2 teaspoons of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of Mexican Oregano
• 1 teaspoon of salt

Instructions

1. Place the chicken breast and the diced onions into the Instant Pot. Sprinkle over the seasoning.
2. Next, pour over the salsa verde and chicken broth. Stir to combine and place the lid onto the Instant Pot.
3. Press the Manual or Pressure Cook button and set the pot to cook for 15 minutes on high pressure.
4. Once the Instant Pot is done cooking let the pressure naturally release for 5 minutes then manually release the remaining pressure.
5. Pull the chicken out and shred it with two forks then set it aside.
6. Add the salsa verde and the whipped cream cheese. Carefully blend the broth with a hand blender to make it nice and smooth.
7. Place the Palmini noodles and the shredded chicken in the Instant Pot and bring the soup to a boil. Let the soup simmer for 10 minutes or until your noodles are to your liking.
   When the noodles are ready the soup is done. Taste for salt and pepper and adjust if needed.

Nutrition Information

Yield

6

Serving Size

1 bowl
Amount Per ServingCalories 400Total Fat 14gTrans Fat 0gCholesterol 84.3mgSodium 495mgCarbohydrates 7.9gNet Carbohydrates 5.9gFiber 2gSugar 2gProtein 26g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!