Description
Warm your soul with this Creamy Instant Pot Chicken Noodle Soup, a delightful blend of tender chicken, vibrant vegetables, and rich egg noodles in a velvety broth. Perfect for cozy nights or gatherings, this easy recipe is not only heartwarming but also customizable to suit your taste. With just a few simple ingredients and minimal prep time, you’ll have a comforting bowl of nostalgia ready in no time.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 8 oz wide egg noodles
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
- Set the Instant Pot to sauté mode. Melt olive oil or butter and add garlic, carrots, and celery. Sauté until tender.
- Add chicken breasts to the pot; do not cook through.
- Pour in chicken broth and stir in oregano and thyme.
- Add egg noodles on top without stirring.
- Seal the lid and set to manual high pressure for 8 minutes.
- After cooking, perform a quick release of pressure. Stir in cream or milk until well combined.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg