The Ultimate Instant Pot Creamy Chicken Noodle Soup

Warm your soul with this incredibly delicious and effortlessly made **Instant Pot Creamy Chicken Noodle Soup**. This isn’t just any chicken noodle soup; it’s a rich, luxurious rendition featuring tender shredded chicken, perfectly cooked pasta, a medley of fresh vegetables, and aromatic herbs, all simmered together in a savory, creamy broth. It’s the quintessential one-pot meal that promises to satisfy hungry families and feed a crowd with minimal fuss.

Prepare for the ultimate comfort food experience! Enhance your meal by serving a generous bowl of this hearty soup with warm, cheesy garlic bread. There’s truly nothing better than dunking a piece of crusty bread or crispy crackers into the velvety broth, elevating every bite to pure bliss. This recipe is designed for ease and maximum flavor, making it a staple in your weeknight dinner rotation.

Why You’ll Fall in Love with This Instant Pot Recipe

Unbeatable Flavor Profile: This soup is not just flavorful; it’s bursting with a harmonious blend of spices, herbs, and fresh ingredients that create a truly comforting and satisfying taste. The creamy base perfectly complements the savory chicken and earthy vegetables.
Effortless One-Pot Wonder: Forget juggling multiple pots and pans! The Instant Pot transforms this classic dish into a streamlined, hands-off experience. All the magic happens in a single pot, significantly reducing cleanup time and making it ideal for busy weeknights.
Nutrient-Packed Goodness: Loaded with your favorite healthy vegetables like carrots, celery, corn, and peas, this soup is a wholesome meal that doesn’t compromise on taste. It’s a delicious way to get your daily dose of essential nutrients.
Perfectly Balanced Taste: The delightful combination of sweet corn, tender egg noodles, succulent shredded chicken, and a bright squeeze of fresh lemon juice at the end creates a balanced and irresistible flavor that makes this the best creamy chicken noodle soup you’ll ever taste.
Amazing Leftovers: This soup truly gets better with age! It makes fantastic leftovers, perfect for quick lunches or another comforting dinner. Simply allow the soup to cool completely before transferring it to an airtight container and refrigerating. It reheats beautifully on the stovetop or in the microwave.

Ingredient Notes & Smart Substitutions

Crafting the perfect creamy chicken noodle soup starts with quality ingredients. Here’s a closer look at what you’ll need and how you can customize it to your liking:

Chicken: For the most flavorful and tender shredded chicken, I highly recommend using bone-in, skin-on chicken thighs. The bones and skin contribute incredible depth to the broth as they cook. However, if you prefer a leaner option or want to save a step, skinless, bone-in chicken thighs or even boneless, skinless chicken breasts (adjusting cooking time slightly to prevent drying) will also work.
Pasta: While this recipe calls for egg noodles, which are fantastic for their tender texture and ability to soak up the creamy broth, feel free to use any type of short-shaped pasta you have on hand. Orzo, ditalini, small shells, or even macaroni would be excellent alternatives. Just ensure they are cooked al dente directly in the Instant Pot broth for maximum flavor absorption.
Water/Broth: We use water as the primary liquid, as the chicken bouillon paste provides concentrated flavor. You can substitute some or all of the water with low-sodium chicken broth for an even richer base.
Flour: All-purpose flour is used to create a roux that thickens the soup. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (mix 1-2 tablespoons with cold water to form a slurry before adding).
Vegetables: Carrots, onions, and celery form the aromatic foundation (mirepoix) of this soup. Garlic adds a pungent kick. The addition of corn and green peas brings sweetness and vibrant color. Feel free to add other quick-cooking vegetables like spinach (stir in at the very end), diced bell peppers, or even potatoes (add with chicken and cook time might need slight adjustment).
Herbs & Spices: Italian seasoning, onion powder, and garlic powder create a well-rounded savory profile. Fresh sage, rosemary, and thyme provide a fresh, earthy aroma. Don’t underestimate the power of fresh herbs – they truly elevate the soup. Dried herbs can be used in a pinch, but use about half the amount as their flavor is more concentrated.
Chicken Bouillon Paste: This is a secret weapon for intense chicken flavor. If you don’t have paste, you can use chicken bouillon powder or cubes (check salt content and adjust seasoning accordingly).
Heavy Cream: The heavy cream is what gives this soup its luxurious, creamy texture. For a lighter version, you could use half-and-half, but the richness will be slightly reduced. For a dairy-free option, coconut milk (full-fat for creaminess) can be used, though it will impart a subtle coconut flavor.
Lemon: A squeeze of fresh lemon juice at the end is crucial! It brightens all the flavors and adds a zesty finish, cutting through the richness of the cream. Don’t skip it!

How To Make Instant Pot Creamy Chicken Noodle Soup (Step-by-Step Guide)

Making this creamy chicken noodle soup in your Instant Pot is incredibly straightforward. Follow these simple steps for a perfect meal every time:

Combine Ingredients in the Instant Pot: Begin by placing your bone-in chicken pieces, sliced carrots, diced onions, sliced celery, minced garlic, Italian seasoning, onion powder, garlic powder, chicken bouillon paste, fresh sage, rosemary, and thyme directly into the inner pot of your Instant Pot. Pour in 7 cups of water over all the ingredients.
Pressure Cook to Perfection: Secure the lid onto the Instant Pot, ensuring the sealing valve is set to the ‘sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting (depending on your model) and set the cooking time for 15 minutes on high pressure.
Natural Release & Shred Chicken: Once the pressure cooking cycle is complete, allow a natural pressure release for 10 minutes. This means you do nothing and let the pressure come down gradually on its own. After 10 minutes, carefully switch the sealing valve to ‘venting’ to release any remaining pressure. Once the floating pin drops, it’s safe to open the lid. Carefully remove the cooked chicken from the Instant Pot and place it on a cutting board or in a shallow bowl. Using two forks, shred the meat, discarding any bones, skin, or excess fat.
Thicken the Soup Base: While the chicken cools slightly, prepare your thickening agent. In a separate small bowl, whisk together 1 cup of cold water and 1/4 cup of all-purpose flour until no lumps remain, creating a smooth slurry. Add this flour mixture back into the Instant Pot, along with the shredded chicken and the heavy cream. Stir well to combine.
Simmer with Noodles and Veggies: Close the Instant Pot lid (no need to seal the valve this time) and press the ‘Soup’ function button. Once the soup begins to simmer gently, stir in the egg noodles. Continue to cook for about 5 minutes, or until the noodles are al dente (firm to the bite) or tender, depending on your preference. Finally, stir in the corn and green peas.
Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper to your liking. The exact amount will vary based on the chicken bouillon paste’s saltiness and your personal preference. Serve immediately with a generous squeeze of fresh lemon juice over each bowl for a bright, refreshing finish. Enjoy your homemade, comforting masterpiece!

Top Tips for Achieving the Perfect Creamy Chicken Noodle Soup

Elevate your Instant Pot Creamy Chicken Noodle Soup from great to absolutely extraordinary with these expert tips:

Don’t Skimp on Seasoning: It’s crucial to season your soup generously with salt and pepper throughout the process, and especially at the end. Taste as you go and adjust. The Instant Pot can sometimes mellow flavors, so a final taste test and adjustment are key.
Achieving Your Desired Thickness: I personally prefer my soup to have a comforting, medium consistency – not too thick, not too thin. If you desire a noticeably thicker soup, simply increase the amount of heavy cream and use 1/2 cup of all-purpose flour instead of 1/4 cup in your slurry. Experiment to find your perfect creamy texture!
The Magic of Fresh Lemon: A squeeze of fresh lemon juice just before serving is a game-changer. It adds a bright, acidic counterpoint to the richness of the cream and beautifully enhances all the flavors in the soup. Don’t skip this vital finishing touch!
Creative Protein Swaps: While chicken is classic, feel free to experiment with other proteins. Diced turkey (especially leftover holiday turkey) or even shredded rotisserie chicken added at the end (after pressure cooking) would be delicious.
Switch Up Your Grains: Want to try something different? Substitute rice for pasta! For a comforting chicken and rice soup, add 1 cup of uncooked white rice (such as long-grain or basmati) along with the chicken and vegetables in step 1, increasing the water to 8 cups, and then continue with the rest of the recipe, omitting the noodles. Just as delicious and equally satisfying.
Spice It Up: If you enjoy a bit of heat, consider adding a generous pinch or two of red crushed pepper flakes along with the other spices in the initial cooking step. It adds a wonderful subtle warmth without overpowering the other flavors.
Fresh Herbs are Best: While dried herbs can be used, fresh sage, rosemary, and thyme provide a more vibrant and aromatic flavor. If using dried, remember to use about half the amount as their flavor is more concentrated. Chop fresh parsley for a final garnish.
Don’t Overcook the Noodles: Add the noodles after the initial pressure cooking and cook them directly in the simmering broth. Keep a close eye on them to prevent them from becoming mushy. Al dente noodles offer the best texture in soup.
Embrace the Leftovers: This soup is fantastic for meal prep! Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld and deepen overnight.

Why The Instant Pot Is Perfect for This Soup

The Instant Pot is a game-changer for homemade soups, especially this creamy chicken noodle version. Here’s why it’s the ideal tool:

Speed and Efficiency: What traditionally takes hours on the stovetop is reduced to a fraction of the time. The pressure cooking function tenderizes chicken and cooks vegetables rapidly, making this a perfect weeknight meal.
One-Pot Convenience: From sautéing (if you chose to brown the chicken first, though not required here) to pressure cooking and simmering, everything happens in one pot. This means less cleanup and a more enjoyable cooking experience.
Consistent Results: The Instant Pot maintains precise temperature and pressure, ensuring your chicken is always fall-apart tender and your vegetables are cooked to perfection without being mushy (as long as you follow the timing).
Deep Flavor Extraction: Pressure cooking helps to infuse flavors deeply into the broth from the chicken, vegetables, and herbs, creating a richer, more robust soup than traditional methods might achieve in the same timeframe.

Frequently Asked Questions (FAQ)

Can I use boneless, skinless chicken?

Yes, you can! Boneless, skinless chicken breasts or thighs can be used. Reduce the initial pressure cooking time slightly to 10-12 minutes to prevent them from drying out, then shred as directed.

Can I make this soup dairy-free?

Absolutely! To make it dairy-free, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative (like cashew cream) for a similar creamy texture. Be aware that coconut milk might impart a subtle coconut flavor.

How do I store leftovers?

Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For best results, if you plan to make a large batch for meal prep, you might consider cooking the noodles separately and adding them to individual servings to prevent them from getting too soft.

Can this soup be frozen?

Yes, but with a caveat. Cream-based soups sometimes separate slightly when frozen and thawed. If you plan to freeze, I recommend freezing the soup *before* adding the heavy cream and noodles. Thaw, reheat, then add the cream and cook the noodles fresh.

What if I don’t have an Instant Pot? Can I make it on the stovetop?

You can! Sauté the vegetables in a large pot, add chicken, water, spices, and simmer until chicken is cooked (about 30-40 minutes). Remove and shred chicken. Whisk in flour slurry and cream, then add chicken back and cook noodles until tender. It will take longer but is still delicious!

creamy chicken noodle soup in a bowl with a spoon and slice of garlic bread.

5 from 1 vote

Instant Pot Creamy Chicken Noodle Soup

By
Julie Maestre

This Instant Pot creamy chicken noodle soup is a comforting one-pot meal featuring tender shredded chicken, delicious pasta, fresh vegetables, and savory herbs simmered in a rich, creamy broth. Perfect for any night!

Prep:

20 minutes

Cook:

40 minutes

Total:

1 hour

Servings:
6

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Equipment

Instant Pot

Ingredients

4 bone-in chicken thighs
6 ounces egg noodles
8 cups water , separated
1/4 cup all-purpose flour
1 onion, finely diced
5 garlic cloves , finely minced
3 carrots , sliced
3 celery stalks , sliced
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tbsp chicken bouillon paste , or powder
1 cup heavy cream
1 cup corn
1 cup green peas
1 tsp sage , fresh
1 tsp rosemary , fresh
1 tsp thyme, fresh
salt and pepper to taste

Instructions

Place the chicken, carrots, onions, celery, garlic, Italian seasoning, onion powder, garlic powder, chicken bouillon paste, fresh sage, rosemary, and thyme in the Instant Pot. Add 7 cups of water.
Secure the lid on top, seal the valve, and pressure cook for 15 minutes on high pressure. Then, allow a natural release for 10 minutes.
Let the steam release completely before opening the lid. Carefully remove the chicken from the Instant Pot and shred the meat using two forks. Discard any bones, skin, or excess fat.
In a separate bowl, whisk 1 cup of water and 1/4 cup of all-purpose flour until smooth. Add this flour mixture to the Instant Pot along with the shredded chicken and heavy cream. Stir thoroughly to combine. Close the lid (no need to seal the valve) and press the “Soup” function.
Stir in the egg noodles and cook for 5 minutes, or until they are al dente and tender. Finally, stir in the corn and green peas. Season generously with salt and pepper to taste. Serve immediately with a fresh lemon wedge.

Notes

If you desire a thicker soup consistency, consider adding more heavy cream and increasing the flour to 1/2 cup instead of 1/4 cup in the slurry.
Please note that the listed cooking time does not include the time it takes for the Instant Pot to come to pressure (which can vary).
This recipe was developed using an 8-quart Instant Pot.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Julie Maestre

Prep Time:

20 minutes

Cook Time:

40 minutes

Total Time:

1 hour

Course:
Entree

Cuisine:
American

Servings:
6

Calories:
339

Keyword:
creamy chicken noodle soup, how to make creamy chicken soup in the instant pot, instant pot creamy chicken noodle soup

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