Instant Pot Creamy Chicken Noodle Soup :A Deliciously Easy Comfort Dish
When the weather cools or you’re simply craving a bowl of comfort, nothing hits the spot quite like a creamy chicken noodle soup. And with the Instant Pot, making this classic dish has never been easier or quicker.
.webp "Instant Pot Creamy Chicken Noodle Soup")
This Instant Pot Creamy Chicken Noodle Soup combines tender chicken, hearty vegetables, and perfectly cooked noodles in a rich, creamy broth—all ready in under an hour.
Why You'll Love This Recipe:
Quick & Easy: Thanks to the Instant Pot, this soup comes together in record time.
Rich & Creamy: The addition of cream transforms the classic chicken noodle soup into a luxurious dish.
Family-Friendly: A hit with both kids and adults.
One-Pot Meal: Minimal cleanup for maximum comfort.
Ingredients:
1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
3 cups egg noodles
1 cup heavy cream
2 tablespoons butter
2 tablespoons cornstarch (optional, for thicker broth)
Fresh parsley, for garnish
Instructions:
Sauté the Aromatics:
Set the Instant Pot to 'Sauté' mode.
Add olive oil, then sauté onions and garlic until fragrant (about 2-3 minutes).
Add the Veggies and Chicken:
Stir in carrots and celery.
Place chicken breasts/thighs on top of the vegetables.
Season and Pour Broth:
Sprinkle thyme, parsley, salt, and pepper over the chicken.
Pour in the chicken broth.
Pressure Cook:
Seal the Instant Pot and set it to 'Manual' or 'Pressure Cook' for 10 minutes.
Once done, allow a natural release for 10 minutes, then perform a quick release.
Shred the Chicken:
Remove the chicken and shred it using two forks.
Return shredded chicken to the pot.
Cook the Noodles:
Set Instant Pot to 'Sauté' again.
Stir in egg noodles and cook until tender (about 5-7 minutes).
Make it Creamy:
Lower the heat and stir in heavy cream and butter.
For a thicker broth, mix cornstarch with a bit of water and stir into the soup.
Garnish and Serve:
Sprinkle fresh parsley over the soup.
Serve hot with crusty bread or crackers.
Pro Tips:
Chicken Choice: Thighs offer more flavor, but breasts work for a leaner option.
Noodle Texture: Cook noodles just until tender to avoid mushiness.
Make Ahead: This soup stores well in the fridge for up to 4 days.
Freezing: Skip the noodles and cream if freezing. Add them fresh when reheating.
FAQs:
1. Can I use frozen chicken? Yes, you can use frozen chicken breasts or thighs. Increase the pressure cook time to 15 minutes.
2. Can I make this soup dairy-free? Absolutely! Substitute the heavy cream with coconut cream or a dairy-free alternative.
3. What other vegetables can I add? Feel free to add peas, corn, or spinach for extra nutrients and flavor.
4. How can I make the soup thicker? Add a cornstarch slurry (2 tablespoons cornstarch mixed with water) to the soup and simmer until it thickens.
5. Can I use different noodles? Yes! While egg noodles are traditional, you can use rotting, penned, or even gluten-free pasta.
6. Is this recipe keto-friendly? To make it keto, skip the noodles and add more low-crab veggies like zucchini or mushrooms.
7. How do I reheat leftovers? Reheat gently on the stove top or in the microwave, adding a splash of broth or cream to maintain creaminess.
8. Can I make this vegetarian? Yes, swap the chicken with chickpeas or tofu and use vegetable broth.
Final Thoughts:
This Instant Pot Creamy Chicken Noodle Soup is the perfect blend of hearty, creamy, and comforting flavors. Whether you're under the weather or simply need a cozy meal, this soup delivers every time. Quick, versatile, and oh-so-delicious—what more could you ask for?
Enjoy and stay cozy!