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By: Oriana Romero/Published: /24 Comments
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This Creamy Chicken Noodle Soup recipe only takes 30 minutes to make, so you can have a comforting bowl of creamy, delicious soup in a flash! It’s made from scratch, so it is rich, delicious, and totally comforting. An instant pick-me-up for sure! How-to video and stovetop and pressure cooker instructions are included.
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Table of Contents hide
1.Instant Pot Creamy Chicken Noodle Soup Recipe Highlights
3.Step By Step Recipe Tutorial
5.Storing Instructions
6.Frequently Asked Questions
7.More Soup Recipes You’ll Love!
8.Recipe Card 📖
9.Creamy Chicken Noodle Soup
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!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
- 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.
Step By Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
Instant Pot / Pressure Cooker Instructions
- Dissolve bouillons in hot water
Add hot water and bouillons to a pressure cooker. Mix to dissolve.
- Add everything to the pot
Add the chicken, onion, carrots, celery, garlic, black pepper, and cilantro.
- Pressure cook
Close the lid and select “Pressure Cook” mode. Adjust to 10 minutes. When the cooking time is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
- Combine cornstarch and heavy cream
In a small bowl, combine cornstarch and heavy cream. Reserve.
- Add pasta and cornstarch mixture
Select “Sauté” mode and adjust to more. Add pasta and cornstarch mixture to the pot; mix to combine. Cook for 6 – 8 minutes until pasta is tender. Garnish with more cilantro, if desired. Serve hot.
Stovetop Instructions
- Step 1 – Melt 2 tablespoons of butter over medium heat in a medium-sized stockpot. Add onion, carrots, and celery and cook for 2 -3 minutes or until fragrant. Then stir in garlic and cook for 1 more minute, constantly stirring to avoid burning the garlic.
- Step 2 – Add chicken, potatoes, water, chicken bouillons, and black pepper and mix to dissolve. Simmer until the veggies are tender, about 8 – 10 minutes.
- Step 3 – In a small bowl, combine cornstarch and heavy cream. Reserve.
- Step 4 – Add pasta and cornstarch mixture to the pot; mix to combine. Cook for 6 – 8 minutes until pasta is tender. Garnish with cilantro, if desired. Serve hot.
Tips & Variations
When chopping up the vegetables and chicken, be sure to chop them evenly (all the same size) to have them properly cooked together.
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.
Storing Instructions
Storage: This Instant Pot Creamy Chicken Noodle Soup can be stored in the refrigerator for up to 3 days. The soupshould be completely cool before you transfer it to therefrigerator.
Frequently Asked Questions
Can I make this soup on the stove?
Absolutely, follow the same steps. You just need to adjust the cooking time (step 3) to ensure the chicken is cooked through.
How do you do quick release on a pressure cooker?
Check your pressure cooker’s instruction manuals since different models may have different instructions. For my pressure cooker (Instant Pot), once the cooking time is over, it will beep. Then it will start counting up on the keep warm mode. If the recipe requests a quick release, press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. When the pressure is fully released, the float valve will drop, and the lid will unlock to open.
Can I make this chicken noodle soup recipe gluten-free?
Yes, you can! In this case, use your favorite gluten-free pasta.
How creamy is this soup?
For this creamy soup, I thicken the broth with a mixture of cornstarch and heavy cream to create a silky and ever so slightly thicker than plain broth.
Can I use regular milk instead of half-and-half or heavy cream?
I do not recommend that. Milk has less fat than cream, so it increases the risk of breaking or curdling.
More Soup Recipes You’ll Love!
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Recipe Card 📖
Creamy Chicken Noodle Soup
Oriana Romero
Creamy Chicken Noodle Soup recipe only takes 30 minutes to make, so you can have a comforting bowl of creamy delicious soup in a flash! It's made from scratch, so it is rich, delicious, and totally comforting. An instant pick-me-up for sure!
4.66 from 41 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6 servings
Equipment
Ingredients
- 8 cups (2 L) hot water
- 4 MAGGI® Chicken Bouillons (see notes for substitute)
- 1 lb skinless boneless chicken breast, cut into bite-size pieces (or thighs if you prefer)
- ½ cup onion, chopped
- 1 cup potatoes, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- ¼ teaspoon black pepper
- 1/4 cup cilantro + more to garnish (see notes)
- ¼ cup cornstarch
- ½ cup half and half or heavy cream
- 1 ½ cups uncooked pasta (see notes)
Instructions
Instant Pot / Pressure Cooker:
Add hot water and bouillons to the pressure cooker. Mix to dissolve. Then add chicken, onion, potatoes, carrots, celery, garlic, black pepper, and cilantro.
Close lid and select "Pressure Cook" mode. Adjust to 10 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
In a small bowl, combine cornstarch and heavy cream. Reserve.
Select "Sauté" mode and adjust to more. Add uncooked pasta and cornstarch mixture; mix to combine. Cook for 8 minutes, or until the pasta is tender.
Garnish with more cilantro, if desired. Serve hot.
Stovetop:
Melt 2 tablespoons of butter over medium heat in a medium-sized stockpot. Add onion, carrots, and celery and cook for 2 -3 minutes or until fragrant. Then stir in garlic and cook for 1 more minute, constantly stirring to avoid burning the garlic.
Add chicken, potatoes, water, chicken bouillons,and black pepper and mix to dissolve. Simmer until the veggies are tender,about 8 – 10 minutes.
In a small bowl, combine cornstarch and heavycream. Reserve.
Add pasta and cornstarch mixture to the pot; mixto combine. Cook for 6 – 8 minutes until pasta is tender. Garnish with cilantro,if desired. Serve hot.
Video
Oriana’s Notes
Store: This soup can be stored in the refrigerator for up to 3 days. The soupshould be completely cool before you transfer it to therefrigerator.
Chicken Bouillons: Instead of mixing the chicken bouillons with the water, you can use 8 cups of chicken stock.
Cilantro: if you don’t like cilantro, you can skip it to replace it with fresh parsley.
Pasta: You can use any type of short pasta you like. I used Campanelle. If you have an egg allergy/intolerance, make sure the paste is egg-free.
Stovetop: If you decide to make this soup over the stove, you will need 2 tablespoons of butter to sauce the veggies. You can also use olive oil if you prefer.
Tips & Variations
- When chopping up the vegetables and chicken, be sure to chop them evenly (all the same size) to have them properly cooked together.
- 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.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step instructions.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 277kcalCarbohydrates: 25gProtein: 20gFat: 10gSaturated Fat: 5gCholesterol: 75mgSodium: 782mgPotassium: 618mgFiber: 2gSugar: 2gVitamin A: 3955IUVitamin C: 8.2mgCalcium: 65mgIron: 1.7mg
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Course Soup
Cuisine American
Calories 277
Keyword chicken creamy instant pot pressure cooker soup
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
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!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Dee says
This was so delicious. I didn’t change anything & it was great!
Can’t wait to make it again.Reply
- Oriana Romero says
Hello Dee! It’s great to hear that it was a hit! Thanks a lot for the review and good feedback.
Reply
- Ashley Aguirre says
What kind of potatoes can we use?
Reply
- Oriana Romero says
Hello Ashley! I usually use red potatoes because they stay whole after cooking, but you can use any potato you like. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Erin says
Can you use egg noodles for this? And do we have to peel the potatoes?
Reply
- Oriana Romero says
Hello Erin! Yes, you can use egg noodles if you prefer. You don’t have to peel the potatoes, this is optional. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Anna says
The ingredients call for potato but they aren’t mentioned in the instructions. Where are the potatoes being added?
Reply
- Oriana Romero says
Hello Anna! Sorry for the confusion. The potatoes are added in step 2 with the other veggies. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Jodi says
We are in love with this soup! I’m told it’s the best my roomies have ever had. I wouldn’t change a thing about it. I’m just learning to pressure cook and it was only my second try and I’m thrilled Thanks !Reply
- Oriana Romero says
Hello Jodi! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Reply
- Alicia says
When you say select pressure cook does that mean high or low? My machine only has those two options. Not sure about other machines
Reply
- Oriana Romero says
Hello Alicia! I mean “High Pressure”. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Andrea says
What kind of noodles did you use in the pictures? They look like mini lasagna noodles. Do you know the name of them?
Reply
- Oriana Romero says
Hello Andrea! I used Barilla CAMPANELLE. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Mary says
How do you stop that noodles from soaking up all the broth in the leftovers? I’ve had this problem when making other soups.
Reply
- Oriana Romero says
Hello Mary! If you like more broth and fewer noddles, I would suggest reducing the amoung of noddles you add to the soup. That might resolve the problem. Hope this helps!
Reply
- Hannah says
I just got married last month, and wanted some soup as it gets colder. I tried this recipe and am obsessed. Im currently making it for the second time. So good for a cozy meal!
Reply
- Oriana Romero says
Hello Hannah! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Reply
- Amy says
Recipe looks great! Can I use chicken stock instead of bouillon?
Thanks!Reply
- Oriana Romero says
Hello Amy! Yes, you can =) Thanks for your interest in my recipe. Please come back and let me know how you like it.
Reply
- Amanda says
Do you think I could substitute a can of cream of chicken soup for the cream- and just add it to the instant pot before pressure cooking?
Reply
- Oriana Romero says
Hello Amanda! I haven’t done the soup that way but it could work. Since the cream of soup has salt in it I would recommend adjusting the amount of chicken bouillon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Emily says
I made this with onion powder and left out the celery. It was delicious! The perfect chicken noodle soup recipe! Thank you!Reply
- Oriana says
Hello Emily! I’m SO GLAD you enjoyed this soup. Thank you for taking the time to come back and let me know!?
Reply
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