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This instant pot creamy chicken noodle soup is shredded chicken, pasta, veggies, and herbs simmered in broth. A one-pot meal that feeds a crowd!
Enjoy a bowl of this hearty soup with cheesy garlic bread for the ultimate dinner. I absolutely love dunking bread or crackers in the soup, it takes it to the next level.
Why I Love This Recipe
- It’s packed with flavor, super easy to make, and it’s loaded with my favorite veggies.
- The combination of sweet corn, noodles, flavorful shredded chicken, and a squeeze of fresh lemon juice make this soup the best!
- Makes the best leftovers! Allow the soup to cool completely before refrigerating.
Ingredient notes
Chicken – I used bone-in skin-on chicken thighs but feel free to use skinless bone-in chicken.
Pasta – Feel free to use any type of short-shaped pasta you have on hand. Although I highly recommend egg noodles for this recipe.
How To Make
- Place the chicken, carrots, onions, celery, garlic, spices, chicken bouillon paste, and herbs in the instant pot. Add 7 cups of water.
- Pop the lid on top, seal the valve, and pressure cook for 15 minutes. Do a natural release for 10 minutes.
- Let the steam release completely before opening the lid. Remove the chicken from the instant pot and shred the meat using two forks. Discard any fat.
- In a bowl, mix 1 cup of water and 1/4 cup of flour. Add the flour mixture to the instant pot along with the shredded chicken and heavy cream.
- Press the “soup” function.
- Stir in the noodles and cook for 5 minutes or until al-dente or tender. Stir in the corn, peas, and fresh parsley. Season generously with salt and pepper. Enjoy with fresh lemon.
Top Tips For The Perfect Soup
- Season generously with salt!
- I don’t like my soup too thick but if you want a thicker consistency, add more heavy cream and use 1/2 cup of flour instead of 1/4 cup.
- Serve with fresh lemon, it adds so much flavor!
- Want to switch it up? Use rice instead of pasta. Just as delicious.
- If you want to add some heat, throw in a generous amount of red crushed pepper.
More Recipes You’ll Enjoy
- Instant Pot Crab and Corn Chowder
- Cabbage Roll Soup
- Leftover Turkey and Rice Soup
- Instant Pot Baked Ziti
Tried this instant pot creamy chicken noodle soup recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Instant Pot Creamy Chicken Noodle Soup
Equipment
- Instant Pot
Ingredients
- 4 bone-in chicken thighs
- 6 ounces egg noodles
- 8 cups water , separated
- 1/4 cup all-purpose flour
- 1 onion, finely diced
- 5 garlic cloves , finely minced
- 3 carrots , sliced
- 3 celery stalks , sliced
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tbsp chicken bouillon paste , or powder
- 1 cup heavy cream
- 1 cup corn
- 1 cup green peas
- 1 tsp sage , fresh
- 1 tsp rosemary , fresh
- 1 tsp thyme, fresh
- salt and pepper to taste
Instructions
- Place the chicken, carrots, onions, celery, garlic, spices, chicken bouillon paste, and herbs in the instant pot. Add 7 cups of water.
- Pop the lid on top, seal the valve, and pressure cook for 15 minutes. Do a natural release for 10 minutes.
- Let the steam release completely before opening the lid. Remove the chicken from the instant pot and shred the meat using two forks. Discard any fat.
- In a bowl, mix 1 cup of water and 1/4 cup of flour. Add the flour mixture to the instant pot along with the shredded chicken and heavy cream. Press the "soup" function.
- Stir in the noodles and cook for 5 minutes or until al-dente or tender. Stir in the corn, peas, and fresh parsley. Season generously with salt and pepper. Enjoy with fresh lemon.
Notes
- If you want a thicker consistency, add more heavy cream and use 1/2 cup of flour instead of 1/4 cup.
- Cooking time does not include the time it takes for the instant pot to come to pressure.
- I used an 8 qt instant pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
