Instant Pot Creamy Chicken Noodle Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
425 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Creamy Chicken Noodle Soup
Description
This creamy chicken noodle soup begins by sautéing onion, celery, and carrots in butter within the Instant Pot until softened. Garlic is added briefly to release aroma before layering in egg noodles, boneless skinless chicken thighs, chicken broth, and seasonings including parsley, poultry seasoning, seasoned salt, garlic powder, bay leaf, and black pepper. Cooking under pressure melds the flavors quickly.
After natural pressure release, the chicken is removed and shredded, then returned to the pot. A mixture of heavy cream and flour is whisked smooth and stirred into the hot soup, cooking a few minutes to thicken gently. Parmesan cheese adds umami depth, enhancing the creamy, rich texture.
The result is a thick, comforting soup with tender chicken pieces and soft vegetables, finished with a thickened, cheesy broth that is satisfying and hearty, ideal for chilly days or when craving a classic chicken noodle soup with cream.
Ingredients
- 2 Tablespoons butter
- 1 onion medium, chopped
- 2 celery stalks, chopped
- 1 cup carrot chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 teaspoons parsley dried
- 3/4 teaspoon poultry seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- black pepper to taste
- 1 bay leaf
- 1 1/4 pounds chicken thighs boneless, skinless
- 12 oz. egg noodles frozen, Reames brand
- 1 cup heavy cream
- 1/4 cup flour
- 1/4 cup Parmesan Cheese shredded
Instructions
- Turn Instant Pot to saute and add the butter. Once butter is melted, add the onion, celery, and carrots. Cook for 5-7 minutes until veggies are soft. Add the garlic and cook 30 seconds more, until fragrant.
- Hit the cancel button on the Instant Pot. Layer the noodles on top of the cooked veggies, then top with the chicken thighs, and pour in the chicken broth, parsley, poultry seasoning, seasoned salt, garlic powder, bay leaf, and pepper to taste. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes.
- Allow the Instant Pot to release pressure naturally for 12-15 minutes, then carefully turn the vent valve to release any remaining pressure. Once the pressure is released and the pin has dropped, remove the lid. Remove the chicken thighs to a cutting board and shred. Add the shredded meat back to the pot.
- Turn the Instant Pot to saute again. In a small bowl, whisk together the heavy cream and flour to remove lumps, then add the mixture to the Instant Pot. Cook for about 5 more minutes until soup is thickened, stirring frequently. Sprinkle the parmesan cheese over the soup and stir until melted. Turn off the Instant Pot and serve. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 891mg | 37% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3265IU | 65% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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