Instant Pot Creamy Chicken Noodle Soup Recipe Highlights
This Instant Pot Creamy Chicken Noodle Soup is hearty and comforting yet incredibly easy to make! Soup season is in full swing, and as you might have noticed from recent posts, I am a real soup enthusiast. I have to be honest, it has not always been like that. There is nothing that soup cannot cure; at least, that is what my mom always says. From heart woes and winter blues to stressful days, this super delicious Instant Pot Creamy Chicken Noodle Soup is the answer. It’s made from scratch, so it is rich, delicious, and totally comforting. Comfort food for the soul at its best. Creamy Chicken Noodle Soup made in a pressure cooker will quickly become a go-to family favorite this winter!
Chicken bouillons: I love using chicken bouillons rather than chicken stock in this recipe for extra depth of flavor in the soup. I use Maggi Chicken Bouillon. If you don’t have any chicken bouillon handy, you can use chicken stock. See recipe card notes for details. Chicken: I like to use chicken breasts cut up in bite-sized pieces for quicker cooking. You can use chicken thighs if you prefer. Veggies: You will need onion, potatoes, carrots, celery, and garlic. These give this soup its heartiness and fresh flavors. Black pepper: For a nice boost of flavor. Cilantro: If you don’t like cilantro, you can use fresh parsley. Cornstarch: This will helps to thicken the soup. You can substitute for potato starch 1:1. Half and Half: You can also use heavy cream. Pasta: You can use any type of short pasta you like. I used Campanelle. If you have an egg allergy/intolerance, make sure the pasta is egg-free.
Storing Instructions
Storage: This Instant Pot Creamy Chicken Noodle Soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
Instant Pot / Pressure Cooker Instructions
Creamy chicken noodle soup is not your thing? No problem! Skip the cornstarch and cream. For an extra herby soup, feel free to add more herbs! Add 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme and 2 bay leaf at the beginning, which helps to add an herby backbone to the broth. Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup. Swap the noodles for tortellini.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This post has been sponsored by MAGGI®. All thoughts and opinions are my own. This recipe was originally published on November 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
