Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
659 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup
Description
The Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup starts by cooking chicken breasts in seasoned chicken broth with garlic, dried oregano, rosemary, carrots, celery, salt, and pepper. When cooked, the chicken is shredded in the pot. A slurry made from flour and remaining chicken broth is whisked with heavy cream to create a thickening agent, which is added back to the pot along with frozen peas and egg noodles.
The soup is returned to heat until the noodles are tender and the broth thickens into a creamy consistency with a balanced herbaceous flavor from oregano and rosemary. The chicken remains tender and moist while the vegetables offer subtle sweetness. This method yields a rich and hearty soup with soft noodles and vibrant peas.
This soup can be made in advance and reheated gently, making it a practical choice for meal prep. It pairs well with fresh bread or crackers. For an even richer soup, softened cream cheese may be stirred in before serving to increase creaminess.
Ingredients
- 3 medium chicken breast boneless skinless
- 8 cups chicken broth divided, low sodium
- 2 teaspoons garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon rosemary dried
- 3 carrot peeled and chopped, large
- 4 celery chopped, ribs
- 1 cup peas frozen
- 2 cups heavy cream
- salt to taste
- black pepper to taste
- ½ teaspoon onion powder
- 12 ounces egg noodles
- ⅓-½ cup flour depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
- Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
- Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.
- In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into instant pot and stir in peas and noodles.
- Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.
Slow Cooker
- Place chicken in slow cooker and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
- Cover and cook on high for 2 hours (for thawed chicken, 3 for frozen) or low for 6-8 hours. Uncover and set to high (if it was on low). Shred chicken with two forks.
- In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into slow cooker and stir in peas and noodles.
- Cover and cook (on high) for 30 minutes longer, stirring occasionally. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.
Notes
- For extra richness, add 4 ounces of softened cream cheese before finishing the soup.
- Ensure chicken is fully cooked before shredding to maintain moistness.
- Adjust thickness by using ⅓ to ½ cup flour depending on desired consistency.
- Reheat gently to avoid overcooking noodles or curdling the cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 30g | 60% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 229mg | 10% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2213IU | 44% |
| Vitamin C | 12mg | 13% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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