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    Posted In: Soups
    October 25, 2021 — by Julie — Leave a Comment

    Home » Soups » Instant Pot Creamy Chicken Noodle Soup

    Instant Pot Creamy Chicken Noodle Soup

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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.

    creamy chicken noodle soup in a bowl with a spoon and slice of garlic bread.

    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.

    ingredients for instant pot chicken soup. noodles, chicken, veggies, spices, cream, herbs, flour, garlic.

    How To Make

    1. Place the chicken, carrots, onions, celery, garlic, spices, chicken bouillon paste, and herbs in the instant pot. Add 7 cups of water.
    2. Pop the lid on top, seal the valve, and pressure cook for 15 minutes. Do a natural release for 10 minutes.
    3. 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.
    4. 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.
    5. Press the “soup” function.
    6. 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.
    creamy chicken noodle soup in the instant pot with a ladle.

    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!

    creamy chicken noodle soup in a bowl with a spoon and slice of garlic bread.

    Instant Pot Creamy Chicken Noodle Soup

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 339kcal
    Author: Julie Maestre
    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!

    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

    Calories: 339kcal | Carbohydrates: 41g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 63mg | Potassium: 378mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5977IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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