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- 1 lb boneless, skinless chicken breasts - 1 medium onion, diced - 2 carrots, sliced - 2 stalks celery, diced - 3 cloves garlic, minced - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 1 cup egg noodles - 1 cup heavy cream (or coconut cream) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love using fresh ingredients for this soup. The chicken gives a nice flavor. The veggies make it colorful and tasty. I like to use low-sodium broth. This keeps the soup light and healthy. The thyme and oregano add a warm taste. I usually pick a bay leaf from my spice rack. It adds depth to the broth. The egg noodles soak up all the goodness. They make the soup hearty and filling. Heavy cream gives a rich texture. If you want a lighter option, coconut cream works well too. Don’t forget salt and pepper. They bring all the flavors together. Fresh parsley on top makes it look nice. It also adds a fresh taste. Use these ingredients, and you’ll create a bowl of comfort. - Set Instant Pot to Sauté mode. - Add 2 tablespoons of olive oil and let it heat. - Add 1 medium diced onion, 2 sliced carrots, and 2 diced stalks of celery. - Sauté for about 4-5 minutes until the veggies soften. - Add 3 minced garlic cloves and sauté for another minute until fragrant. - Place 1 lb of boneless, skinless chicken breasts into the pot. - Season with salt, pepper, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. - Pour in 6 cups of low-sodium chicken broth and add 1 bay leaf. - Close the lid of the Instant Pot and set the valve to Sealing. - Select Manual or Pressure Cook and set the timer for 10 minutes. - After cooking, let the pressure release naturally for 5 minutes. - Remove the chicken from the pot. - Shred the chicken using two forks. - Return the shredded chicken back to the soup. - Stir in 1 cup of egg noodles. - Cook in the broth for 8-10 minutes on Sauté mode until tender. - Incorporate 1 cup of heavy cream or coconut cream until blended. - Taste the soup and adjust seasoning with more salt and pepper if needed. - Remove the bay leaf before serving. - Ladle the soup into bowls and garnish with fresh chopped parsley. - Optimal cooking times for chicken and noodles: I cook the chicken for 10 minutes in the Instant Pot. This keeps it juicy and tender. After shredding, I add the egg noodles and cook them for about 8-10 minutes. This gives them the perfect texture. - How to adjust the creaminess: To make your soup creamier, add more heavy cream. You can start with 1 cup, then add more to taste. If you prefer a lighter soup, try coconut cream instead. It adds a delightful flavor. - Tips for seasoning to taste: Always taste your soup before serving. I often add more salt and pepper to bring out the flavors. You can also add herbs like thyme or oregano to boost the taste. - What to do if noodles are overcooked: If your noodles are mushy, don’t worry. You can simply remove them and add fresh noodles to the soup. Cook them separately until tender, then mix them back in. - Fixing a bland soup: If your soup lacks flavor, add more salt and herbs. A splash of lemon juice can also brighten the taste. Just a little goes a long way. - Adjusting consistency if too thick or too thin: If your soup is too thick, add more chicken broth or water until it reaches your desired consistency. If it’s too thin, you can simmer it longer with the lid off to reduce it. {{image_2}} You can swap heavy cream for coconut cream. This makes the soup lighter and dairy-free. The taste remains rich and creamy. Adding more vegetables boosts nutrition. Try adding fresh spinach or sweet peas. They add color and flavor without many calories. If you want to save time, use rotisserie chicken. It’s already cooked and adds great flavor. For those needing gluten-free options, use gluten-free egg noodles. They work well and keep the soup hearty without the gluten. Want a zesty kick? Add a splash of lemon juice. It brightens the soup and adds freshness. You can also play with herbs. Try adding fresh basil or dill. These herbs bring new layers of flavor to your dish. To store your leftover creamy chicken noodle soup, let it cool first. Use an airtight container to keep it fresh. This helps the soup stay tasty and safe to eat. You can store it in the fridge for up to four days. Just make sure to check for any signs of spoilage before enjoying it again. If you want to freeze your soup, follow these best practices. First, let the soup cool completely. Then, pour it into freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave. Stir well to mix everything evenly. If the soup seems thick, add some broth or water while reheating. Yes, you can make this soup on the stovetop. Start by heating olive oil in a large pot. Add the diced onion, sliced carrots, and diced celery. Sauté for about 5 minutes until soft. Then, add minced garlic and cook for 1 more minute. Next, place the chicken breasts into the pot. Season them with salt, pepper, thyme, and oregano. Pour in the chicken broth and add a bay leaf. Bring the soup to a boil, then reduce heat. Cover and simmer for 20-25 minutes until the chicken is cooked. Remove the chicken, shred it, and return it to the pot. Add egg noodles and cook for 8-10 minutes. Finally, stir in the cream and adjust the seasoning. This soup lasts for about 3-4 days in the fridge. Be sure to store it in an airtight container. Let the soup cool before you seal it. This way, it stays fresh and safe to eat. Always check for any signs of spoilage before eating leftovers. Absolutely! You can add more veggies to boost nutrition. Consider adding spinach, peas, or corn. You could also try diced potatoes or bell peppers. Just remember to adjust cooking times. Add quick-cooking veggies like spinach near the end to keep them vibrant. If you don't have an Instant Pot, you can still enjoy this soup. Use a slow cooker or stovetop. For a slow cooker, place all ingredients in the pot. Cook on low for 6-8 hours or high for 3-4 hours. If using a stovetop, follow the stovetop instructions mentioned above. Yes, this recipe is very kid-friendly! To make it even more appealing, keep the soup mild. Limit the use of strong spices. You can also let kids help with stirring or adding ingredients. They will enjoy a cozy bowl of creamy chicken noodle soup! You now know how to make a delicious creamy chicken noodle soup with your Instant Pot. We covered the necessary ingredients, step-by-step instructions, tips, variations, storage info, and FAQs. You can adjust recipes based on your family’s needs and preferences. Enjoy trying different flavors and textures! With practice, you’ll master this comforting dish and make it your own. Happy cooking!

Instant Pot Creamy Chicken Noodle Soup

Indulge in the ultimate comfort food with this Instant Pot Creamy Chicken Noodle Soup recipe! Packed with tender chicken, hearty vegetables, and rich cream, it's the perfect meal for any day. You'll love how quick and easy it is to prepare in your Instant Pot, with just 15 minutes of prep. Ready to warm your soul? Click to discover the full recipe and bring this cozy soup to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 medium onion, diced

2 carrots, sliced

2 stalks celery, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

1 cup egg noodles

1 cup heavy cream (or coconut cream for a lighter version)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Set your Instant Pot to the Sauté mode. Add olive oil and let it heat up. Once hot, add the diced onion, sliced carrots, and diced celery. Sauté for about 4-5 minutes, until the vegetables are softened. Add minced garlic and sauté for another minute until fragrant.

    Add the Chicken: Place the boneless, skinless chicken breasts into the pot. Season with salt, pepper, thyme, and oregano. Pour in the chicken broth and add the bay leaf.

      Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the timer for 10 minutes on high pressure.

        Release Pressure: Once the cooking time is up, allow the Instant Pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining pressure.

          Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup.

            Add Noodles and Cream: Stir in the egg noodles and let them cook in the broth for about 8-10 minutes on the Sauté mode, stirring occasionally until they are tender. Once done, stir in the heavy cream (or coconut cream) until fully incorporated.

              Final Seasoning: Taste the soup and adjust seasoning with more salt and pepper according to your preference. Remove the bay leaf before serving.

                Serve: Ladle the creamy chicken noodle soup into bowls, and garnish with freshly chopped parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6