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!