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.
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.
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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 soup should be completely cool before you transfer it to the refrigerator.
Frequently Asked Questions
Absolutely, follow the same steps. You just need to adjust the cooking time (step 3) to ensure the chicken is cooked through.
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.
Yes, you can! In this case, use your favorite gluten-free pasta.
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.
I do not recommend that. Milk has less fat than cream, so it increases the risk of breaking or curdling.
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- Easy Instant Pot Pumpkin Soup
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Recipe Card 📖
Creamy Chicken Noodle Soup
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
- 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.
Nutrition
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 about eggless baking.
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!
