Easy Creamy Chicken Noodle Soup
This creamy chicken noodle soup is the ultimate comfort dish, made with tender chicken, veggies, egg noodles, and finished with a splash of cream to bring it all together in a rich and cozy bowl.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- ½ medium onion chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- ¼ cup flour
- 4 cups chicken broth
- 1.5 pounds uncooked chicken breasts boneless, skinless
- ¼ teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 2 cups uncooked egg noodles generous
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- Heat olive oil and butter in a pressure cooker pot over medium heat until melted.
- Add the onion, celery, and carrots. Cook for 5 to 7 minutes until soft and fragrant.
- Add minced garlic and sauté for 1 minute.
- Sprinkle in the flour and cook while stirring for another minute.
- Slowly stir in chicken broth. Add chicken breasts and Italian seasoning.
- Seal the lid and cook on high pressure for 12 minutes.
- Use quick release to release pressure. Open lid carefully and remove chicken.
- Shred chicken with two forks and return it to the pot.
- Add uncooked egg noodles and cook on sauté or low pressure for 7 to 10 minutes until tender.
- Stir in cream, season with salt and pepper, sprinkle with parsley, and serve.
Notes
For make-ahead, keep noodles separate when storing to prevent sogginess. Add a splash of broth or cream when reheating if soup thickens. Freezes well in airtight containers.