There’s something magical about a steaming bowl of Creamy Instant Pot Chicken Noodle Soup. Imagine the rich aroma wafting from your kitchen, mixing with laughter and cozy conversations. The tender chicken, perfectly cooked noodles, and a velvety broth come together like a warm hug on a chilly day. This is not just soup; it’s a remedy for the soul.
This recipe isn’t just about flavors; it’s about creating memories. Picture yourself gathered around the table with loved ones, their faces lighting up at the sight of this delightful dish. Whether it’s a rainy afternoon or an impromptu family gathering, Creamy Instant Pot Chicken Noodle Soup is here to save the day. Get ready for a flavor experience that’ll have you going back for seconds—maybe even thirds!
Why You'll Love This Recipe
- This creamy instant pot chicken noodle soup recipe takes just 30 minutes from prep to table, making it perfect for busy weeknights
- The rich, savory broth complements tender chicken and vegetables beautifully
- Visually appealing with its vibrant colors, it’s comfort food at its finest
- Plus, it’s versatile and easily customizable based on what you have in your pantry
I still remember the first time I made this soup for my friends’ game night—they devoured it like it was the last meal on Earth!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd size.
- Fresh Carrots: Opt for vibrant orange carrots; they add both color and sweetness to your soup.
- Celery Stalks: Fresh celery adds crunch and aromatic depth—look for firm stalks.
- Egg Noodles: Choose wide egg noodles for a comforting texture that soaks up the broth wonderfully.
- Chicken Broth: Use low-sodium broth to control saltiness while enhancing flavor.
- Garlic Cloves: Fresh garlic packs a punch; choose firm cloves for maximum flavor.
- Heavy Cream: Adds that luxurious creaminess that makes this soup irresistible.
- Dried Thyme: A pinch of thyme elevates the flavor profile beautifully—don’t skip it!
- Salt & Pepper: Basic but essential seasonings for bringing all flavors together.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prep Your Ingredients: Start by chopping your veggies! Dice the carrots and celery into bite-sized pieces while mincing the garlic cloves until fragrant fills the air.
Sauté in Your Instant Pot: Set your Instant Pot to sauté mode. Add a drizzle of olive oil and toss in your chopped veggies along with garlic. Sauté until they soften and release their gorgeous aromas—about 5 minutes.
Add Chicken and Broth: Place your chicken breasts into the pot along with the chicken broth. Don’t forget to sprinkle in dried thyme! Stir gently to combine everything evenly.
Seal It Up!: Close the lid securely and set the pressure valve to sealing. Cook on high pressure for 8 minutes—don’t worry; your Instant Pot will do all the magic here!
Release Pressure and Shred Chicken: Once cooking is complete, carefully perform a quick release by turning the pressure valve. Remove cooked chicken breasts and shred them using two forks before returning them to the pot.
Add Noodles and Cream: Stir in egg noodles and heavy cream into your soup base. Cook on sauté mode until noodles are tender—about 5-7 minutes will do!
Season to Taste!: Take a moment to taste your masterpiece! Adjust seasoning with salt and pepper as needed before serving hot in bowls garnished with fresh parsley if desired.
Now that you’ve created this creamy instant pot chicken noodle soup masterpiece, gather everyone around because nothing beats sharing good food with great company!
You Must Know
- This creamy Instant Pot chicken noodle soup recipe is a comforting classic, perfect for chilly evenings
- The fragrant herbs and spices create an inviting aroma, while the tender chicken and soft noodles offer a delightful texture that warms your soul
Perfecting the Cooking Process
Start by sautéing the onions and garlic until fragrant, then add chicken to sear. This builds flavor before adding broth, noodles, and seasonings for a harmonious blend.
Add Your Touch
Feel free to swap egg noodles for whole grain or gluten-free versions. You can also toss in some veggies like carrots or spinach for added nutrition and color!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to three days. To reheat, warm it on the stovetop or microwave until steaming hot.
Chef's Helpful Tips
- For the best flavor, use homemade broth if possible
- Avoid overcooking the noodles; they should be al dente
- Adding lemon juice just before serving brightens the dish beautifully!
Creating this creamy Instant Pot chicken noodle soup recipe has been a game-changer for my weeknight dinners. Friends rave about it, and I love how quickly it comes together!
FAQ
Can I use frozen chicken in this creamy Instant Pot chicken noodle soup recipe?
Yes, just increase cooking time by 5-10 minutes for frozen chicken.
How can I make this soup richer?
Add a splash of heavy cream or half-and-half just before serving for extra richness.
What should I serve with this soup?
A crusty loaf of bread or a fresh salad pairs perfectly with this comforting dish.
Creamy Instant Pot Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: Serves 6
Description
Creamy Instant Pot Chicken Noodle Soup is the ultimate comfort food, combining tender chicken, hearty vegetables, and rich broth in just 30 minutes. Perfect for busy weeknights, this cozy dish warms both the body and soul, making it a family favorite. Gather around the table and enjoy a bowl of nostalgia that’s as delightful as it is nourishing!
Ingredients
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz wide egg noodles
- 4 cups low-sodium chicken broth
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients: Chop carrots, celery, and mince garlic.
- Sauté veggies: Set Instant Pot to sauté mode. Add olive oil and veggies; sauté for 5 minutes until softened.
- Add chicken and broth: Place chicken breasts in the pot with broth and thyme; stir gently.
- Seal and cook: Close lid securely and set valve to sealing. Cook on high pressure for 8 minutes.
- Shred chicken: Perform a quick release when cooking is complete. Remove chicken, shred it with forks, and return to pot.
- Add noodles and cream: Stir in egg noodles and heavy cream; cook on sauté mode for 5-7 minutes until noodles are tender.
- Season to taste: Adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
