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!
Servings: 6
Calories: 339kcal
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