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Creamy Chicken Noodle Soup is an easy dump and start comfort meal the whole family will love. This can be made on the stove top or in your Instant Pot, this Creamy Chicken Noodle Soup is sure to satisfy that cozy Fall craving.
Creamy Chicken Noodle Soup- The Ultimate Comfort Food
I don’t know about you, but when the seasons start to change I crave all things comfort food! Give me all the casseroles, pot pies and everything creamy! (aka DREAMY)
The weather is finally starting to change over here, it has been cold the past few mornings! So cold that I haven’t been able to go on my usual run outside! During the day we are still reaching the 80’s, but I can feel it in my bones, fall is coming!
I made a big ‘ol batch of this soup today and took it to the office for lunch, the verdict is in and it is delicious!
I made the soup in my Instant Pot, and honestly will never make it any other way! If you haven’t jumped on the Instant Pot bandwagon yet, it’s officially time!
I literally dumped ingredients into the Instant Pot, turned her on and didn’t think about it again until the timer went off. While the Instant Pot was doing it’s thang, I was able to get myself ready (to leave the house, aka get out of my pj’s ?), dress 3 children and fix all of their hair.
Thanks to the Instant Pot I was only 10 minutes late for lunch at the office instead of the hour it would have been if I had to stir a pot on the stovetop for 40 minutes!
Don’t worry, I’ll give you details on both methods below. ?
How to make Creamy Chicken Noodle Soup in the Instant Pot
To make the soup in the Instant Pot diced onion, petite carrots, chopped celery, chicken broth, pasta and seasonings go into the liner of the Instant Pot.
The type of pasta is very important in this soup. Use something similar to what is pictured below. Enriched Egg Noodles- there are a few types you can buy. You’ll want to buy the more premium noodle. Look on the back of the package, you will want the one that needs to be boiled for 18-20ish minutes to cook.
The cheaper, thinner egg noodles that cook in no time at all would turn to mush in this dish.
Give the pot a nice stir.
The seasoning that will be added to the soup are salt, pepper, parsley, oregano and garlic.
After giving the entire pot a nice stir, place thawed chicken tenders onto the top of the pot.
If you don’t have access to chicken tenders, slice a chicken breast into 1/2 inch thick strips and you will have the correct size of chicken for this meal.
Pressure cook on Manual (or pressure cook if your Instant Pot doesn’t have a manual button!) HIGH for 3 min, allow for 3 minute natural pressure release and then do a controlled quick release.
Yes, the cook time is only 3 minutes but remember that your pot is extremely full and it will take quite a while for the pot to come to pressure! The food inside will be cooking while the pot is coming to pressure. For this meal I would plan on about 40 minutes total.
I recommend a controlled quick release because the pot is so full liquid sometimes likes to spew from the top. Whether this happens or not really varies depending on multiple factors so it is better to be safe than sorry!
To preform a controlled quick release, simply let the steam out for 5 or 10 seconds at a time, closing the valve in between each burst of steam. Do this until the majority of the steam has been released and then you can just leave the valve open.
Remove the chicken tenders and shred.
Whisk together some cornstarch and cream. Add it to the Instant Pot.
Add the shredded chicken back into the Instant Pot and give everything a good stir! Taste test (carefully!!) and add more salt and pepper if needed.
Serve hot with some French Bread! (Soup and carbs are just meant to go together!)
Making Creamy Chicken Noodle Soup on the Stovetop
Making the soup on the stovetop is actually very similar to making it in the Instant Pot.
Broth, onion, carrots, celery, pasta, seasonings and chicken tenders go into a large stock pot.
Heat the soup until it simmers. Simmer uncovered for 25-30 minutes or until the chicken is cooked through and the pasta is cooked.
Remove the chicken and shred.
Make a cornstarch slurry with some heavy cream and add that to the stock pot. Stir until it thickens. Add in the chicken.
Serve hot!
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is an easy dump and start comfort meal the whole family will love. This can be made on the stove top or in your Instant Pot, this Creamy Chicken Noodle Soup is sure to satisfy that cozy Fall craving.
Ingredients
- 3/4 cup finely diced onion approx 1 small onion
- 1 cup petite carrots
- 1 cup diced celery approx 4 stalks
- 8 cups chicken broth
- 6 cups uncooked enriched egg noodles approx 12 oz of pasta
- 1/2 tsp dried minced garlic
- 1/2 tsp oregano
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp pepper
- 6 chicken tenders thawed
- 1 cup heavy cream
- 1/4 cup corn starch
Instructions
- For the Instant Pot, add the onion, carrots, celery, broth, pasta, garlic, oregano, parsley, salt and pepper to the Instant Pot. Stir.
- Add the chicken on top, setting it into the broth.
- Secure the lid, make sure the vent is set to sealing.
- Cook on Manual HIGH for 3 minutes. Allow for a 3 min NPR before performing a controlled quick release.
- Remove and shred the chicken tenders.
- Whisk together the heavy cream and cornstarch until completely combined.
- Add the cornstarch and cream slurry to the Instant Pot, stir until thickened.
- Add in the shredded chicken. Serve hot!
- For the stove top, Simmer all ingredients but the heavy cream and cornstarch for 25-30 minutes or until the chicken is cooked through and the pasta is done.
- Remove and shred the chicken.
- Whisk together the heavy cream and cornstarch until completely combined.
- Add the cornstarch and cream slurry to the stock pot, stir until thickened.
- Add in the shredded chicken. Serve hot!
Perfect Fall time Recipes
Snickerdoodles
Caramel Apples
Salted Caramel Sugar Cookies
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Creamy Chicken Noodle Soup
Ingredients
- 3/4 cup finely diced onion, approx 1 small onion
- 1 cup petite carrots
- 1 cup diced celery, approx 4 stalks
- 8 cups chicken broth
- 6 cups uncooked enriched egg noodles, approx 12 oz of pasta
- 1/2 tsp dried minced garlic
- 1/2 tsp oregano
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp pepper
- 6 chicken tenders, thawed
- 1 cup heavy cream
- 1/4 cup corn starch
Instructions
- For the Instant Pot, add the onion, carrots, celery, broth, pasta, garlic, oregano, parsley, salt and pepper to the Instant Pot. Stir.
- Add the chicken on top, setting it into the broth.
- Secure the lid, make sure the vent is set to sealing.
- Cook on Manual HIGH for 3 minutes. Allow for a 3 min NPR before performing a controlled quick release.
- Remove and shred the chicken tenders.
- Whisk together the heavy cream and cornstarch until completely combined.
- Add the cornstarch and cream slurry to the Instant Pot, stir until thickened.
- Add in the shredded chicken. Serve hot!
- For the stove top, Simmer all ingredients but the heavy cream and cornstarch for 25-30 minutes or until the chicken is cooked through and the pasta is done.
- Remove and shred the chicken.
- Whisk together the heavy cream and cornstarch until completely combined.
- Add the cornstarch and cream slurry to the stock pot, stir until thickened.
- Add in the shredded chicken. Serve hot!
Nutrition
Hi Sam, you’ll get a generous 6-8 servings out of this soup.
My family loves this chicken noodle soup! It’s delicious and easy!
I am so glad you enjoyed the recipe!!