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–+ servings
Instant Pot Creamy Chicken Noodle Soup
Jon Simon

Instant Pot Creamy Chicken Noodle Soup

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The richer version of classic chicken noodle — heavy cream, butter, fresh aromatics, and shredded chicken breast in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 
 

  • 2 pounds chicken breasts boneless and skinless
  • 8 cups chicken broth low-sodium preferred
  • 2 cups heavy cream or light cream for lighter version
  • 2 cups egg noodles added after pressure cook
  • 3 carrots sliced
  • 3 stalks celery chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tablespoons butter
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and melt the butter. Add the onions, carrots, and celery and cook for 4 to 5 minutes until softened.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Add the chicken breasts, broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  4. Seal the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Quick-release the pressure when finished.
  5. Remove the chicken to a cutting board, shred with two forks, and return the meat to the pot.
  6. Stir in the heavy cream and add the egg noodles. Set the Instant Pot to sauté mode and cook for 6 to 8 minutes until the noodles are tender.
  7. Remove the bay leaves, stir in the parsley, taste and adjust seasoning, and serve hot.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 24gProtein: 28gFat: 22gSaturated Fat: 12gCholesterol: 115mgSodium: 680mgFiber: 2gSugar: 5g

Notes

Net carbs: 22g per serving (24g total carbs minus 2g fibre).
Diabetic-friendly adaptation: Use low-sodium broth and light cream to reduce sodium and saturated fat.
Freezer tip: Freeze without noodles for up to 3 months. Cream may separate slightly on thaw — reheat gently while stirring to recombine.
Reheating: Stovetop over medium-low heat. Do not boil cream-based soups during reheating.

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