Go Back
+ servings
Spoon digging into one of the two bowls of Creamy Chicken Noodle Soup

Instant Pot Creamy Chicken Noodle Soup

Shredded chicken breast, egg noodles, red Idaho® potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid-friendly!
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 522kcal
Author: MinShien

Ingredients

  • 1 tbsp salted butter
  • 5 cloves garlic chopped
  • 1/2 cup white onion diced
  • 6 cups chicken broth
  • 2 stalks carrots
  • 2 stalks celery
  • 3 red Idaho® potatoes cubed
  • 2 lbs bone-in, skin-on chicken breast ~2 pieces
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp dried marjoram
  • 1 1/2 tsp salt
  • 3/4 cup 2% milk
  • 1/2 cup all-purpose flour
  • 6 oz egg noodles
  • 1/2 tsp black pepper
  • 1 tsp fresh parsley chopped

Instructions

  • Turn Instant Pot to the “Sauté” setting. Add butter and once it is melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions.
  • Add chicken broth. Stir and scrape the bottom of the Instant Pot to remove anything stuck to it. Add carrots, celery, red Idaho® potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 ½ teaspoon salt.
  • Stir and cover with the lid.
  • Set Instant Pot to the “Pressure Cook” setting. Cook on high for 15 minutes. Move the valve to the sealing position.
  • When done cooking, release the pressure manually.
  • Open the lid, and bring chicken breast to a plate. Discard skin and bones, and shred chicken.
  • In a small bowl, whisk together milk and all-purpose flour.
  • Set Instant Pot to the “Sauté” setting. Bring to a boil. Add egg noodles and cook accordingly to package instruction. Add the milk and flour mixture.
  • Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the Instant Pot. Stir. Taste the soup and add more salt to open up flavors if needed.
  • Turn off the Instant Pot.
  • Serve and garnish with black pepper and parsley. Enjoy!

Notes

  • The Instant Pot takes some time to build and release pressure.
  • If the soup is too thick in Step 9, add a few tablespoons of water or chicken broth to thin it out.

Nutrition

Calories: 522kcal | Carbohydrates: 47g | Protein: 41g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1601mg | Potassium: 1093mg | Fiber: 3g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!