5 from 92 votes
Instant Pot Creamy Chicken Noodle Soup
Instant Pot Creamy Chicken Noodle Soup features chicken thighs cooked with vegetables, herbs, and egg noodles in a savory broth. A creamy sauce made from heavy cream, flour, and Parmesan is whisked in to thicken and enrich the soup, resulting in a comforting, hearty texture. The combination delivers coaxing warmth and a balanced savory flavor, convenient to make in one pot.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
8
Calories:
425 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 425
% 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.