Creamy Chicken Noodle Soup

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!

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 277kcal

Author Oriana Romero

Equipment

Pressure Cooker

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

Notes

Store: This 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.

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.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition