Instant Pot Creamy Chicken Noodle Soup
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!
- 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
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.
- 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.
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