Creamy Veggie Chicken Noodle Soup
This creamy veggie chicken noodle soup is the ultimate comfort in a bowl—rich broth, tender chicken, pasta twists, and crisp green beans finished with a lemony zing and swirl of cream. Perfect for cozy weeknights.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 8 cups low sodium chicken broth for that rich base
- 1 lb boneless skinless chicken breasts easy to shred later
- 1 carrot peeled and sliced
- 4 scallions sliced, greens reserved for garnish
- 6 oz dried cavatappi pasta about 2 cups
- 8 oz haricots verts trimmed and cut into 1 ½-inch pieces
- 1 ¼ teaspoon kosher salt
- 2 teaspoon chopped fresh tarragon
- 2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 cup heavy cream
- freshly ground black pepper for topping
Instructions
Instructions
- Pour the chicken broth into the pressure cooker and heat over medium until simmering.
- Add chicken breasts, carrot slices, and white/light green parts of scallions. Simmer for about 15 minutes until chicken is cooked through.
- Remove chicken, let cool, then shred using two forks.
- Add dried cavatappi pasta and haricots verts to broth. Cook for 8-10 minutes until tender.
- Return shredded chicken to pot. Stir in salt, tarragon, lemon zest, and lemon juice. Simmer for 2-3 minutes.
- Stir in heavy cream gently until fully combined.
- Serve hot, garnished with reserved dark green scallion tops and freshly ground black pepper.
Notes
Store leftovers in airtight containers for 3–4 days in fridge. Freeze without cream and add it during reheating for best results.