Instant Pot Creamy Chicken Noodle Soup: Your Ultimate One-Pot Comfort Meal

There’s nothing quite like a warm, comforting bowl of homemade chicken noodle soup, especially when it’s infused with a rich, creamy texture. This Instant Pot Creamy Chicken Noodle Soup takes that classic comfort food and elevates it to a new level of ease and flavor. Imagine tender, shredded chicken, perfectly cooked pasta, a medley of fresh vegetables, and aromatic herbs, all simmered together in a deeply flavorful broth, finished with a touch of heavy cream for that irresistible velvety consistency. Best of all? It’s a one-pot wonder, making cleanup a breeze and feeding a hungry crowd with minimal effort.

This hearty soup is truly the ultimate dinner, particularly when paired with something equally delightful like a side of cheesy garlic bread. There’s an undeniable joy in dunking a crisp piece of bread or a crunchy cracker into the warm, creamy broth – it just takes the entire experience to the next level of deliciousness. Get ready to add this incredible recipe to your weekly rotation, because it’s guaranteed to become a family favorite.

Why This Instant Pot Creamy Chicken Noodle Soup Will Be Your New Go-To

This isn’t just another soup recipe; it’s a game-changer for busy weeknights and cozy weekends alike. Here’s why this particular Instant Pot creamy chicken noodle soup stands out:

• Unforgettable Flavor Profile: It’s truly packed with rich, savory flavor. The combination of fresh herbs, aromatic vegetables, and a creamy base creates a depth that’s incredibly satisfying. The sweet corn adds a lovely burst of natural sweetness, while a final squeeze of fresh lemon juice brightens everything up, making each spoonful a delight.
• Effortless One-Pot Preparation: The magic of the Instant Pot means you get a delicious, complex soup with minimal fuss. From sautéing to pressure cooking, everything happens in one pot, drastically cutting down on cleanup time. It’s an incredibly easy recipe that delivers gourmet results without the gourmet effort.
• Loaded with Wholesome Goodness: This soup is brimming with tender shredded chicken and a generous amount of fresh, vibrant vegetables like carrots, celery, onions, corn, and peas. It’s a hearty and nutritious meal that feels indulgent yet provides essential vitamins and fiber.
• Perfect for Meal Prep & Leftovers: Not only is this soup fantastic fresh, but it also makes for the best leftovers! The flavors meld and deepen overnight, often tasting even better the next day. Simply allow it to cool completely before refrigerating, and you’ll have delicious, ready-to-heat meals for days. It’s a fantastic recipe for batch cooking for the week.

Ingredient Spotlight: What You’ll Need for the Perfect Soup

Every great recipe starts with quality ingredients. Here’s a closer look at what you’ll need and some helpful tips for each:

• Chicken: For the most flavorful and tender shredded chicken, I highly recommend using bone-in, skin-on chicken thighs. The bones and skin contribute significant depth and richness to the broth as they cook. However, if you prefer, skinless bone-in chicken thighs work wonderfully too. You can also use bone-in chicken breasts, but be mindful that breast meat can dry out more easily if overcooked. For convenience, boneless, skinless chicken thighs or breasts can be used, though you might miss a bit of the richness in the broth; consider adding an extra teaspoon of bouillon paste in that case.
• Pasta: While you can absolutely use any type of short-shaped pasta you have on hand, such as ditalini, small shells, or elbow macaroni, I strongly suggest using egg noodles for this recipe. Their delicate texture and slight chewiness are quintessential for a classic chicken noodle soup and absorb the creamy broth beautifully. Look for wide or medium egg noodles for the best results.
• Water & Chicken Bouillon Paste: We’ll use water combined with chicken bouillon paste. This paste is a secret weapon for intensifying chicken flavor without needing to start with homemade broth. If you don’t have paste, good quality chicken broth or stock can be used in place of 7 cups of water plus the bouillon paste. Adjust seasoning as needed.
• All-Purpose Flour: This is our thickening agent, creating that lovely creamy consistency. A simple slurry with water ensures a smooth, lump-free addition.
• Aromatics & Vegetables:
  • Onion, Carrots, Celery (Mirepoix): These three form the aromatic base of our soup, providing fundamental flavor. Finely diced onion, sliced carrots, and sliced celery integrate seamlessly into the broth.
  • Garlic: Freshly minced garlic adds a pungent, savory kick that is essential to any good soup.
  • Sweet Corn & Green Peas: These add a burst of color, sweetness, and additional texture. Frozen corn and peas work perfectly here and don’t require thawing.
• Herbs & Spices:
  • Italian Seasoning: A convenient blend of dried herbs that adds a robust, savory flavor.
  • Onion Powder & Garlic Powder: These amplify the natural onion and garlic flavors, providing a consistent depth throughout the soup.
  • Fresh Herbs (Sage, Rosemary, Thyme): Fresh herbs elevate the aroma and flavor significantly. Their earthy, slightly peppery notes are perfect for chicken soup. If fresh herbs aren’t available, you can use dried, but reduce the quantity as dried herbs are more potent.
• Heavy Cream: This is what gives our soup its luxurious, creamy texture. It’s added at the end to prevent curdling and maintain its rich body.
• Salt & Pepper: Essential for seasoning generously to taste. Don’t be shy – good soup needs proper seasoning!
• Fresh Lemon: A final squeeze of fresh lemon juice before serving is crucial. It brightens the soup, cuts through the richness, and enhances all the other flavors.

Step-by-Step Guide: Crafting Your Creamy Chicken Noodle Soup in the Instant Pot

Making this delightful soup in your Instant Pot is incredibly straightforward. Follow these steps for a perfect, creamy result every time:

1. Assemble the Base: Begin by placing your chicken thighs (bone-in, skin-on for best flavor!), sliced carrots, diced onions, sliced celery, minced garlic, Italian seasoning, onion powder, garlic powder, chicken bouillon paste, and fresh herbs (sage, rosemary, thyme) directly into the Instant Pot insert. Pour 7 cups of water over all the ingredients. This ensures everything is adequately submerged and ready for pressure cooking.
2. Pressure Cook to Perfection: Secure the lid onto the Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 15 minutes on high pressure. This time is ideal for cooking chicken thighs until they are fall-off-the-bone tender. Once the cooking cycle is complete, allow a Natural Release (NR) for 10 minutes. This means you do nothing and let the pressure drop gradually on its own. After 10 minutes, carefully switch the sealing valve to “Venting” to release any remaining pressure.
3. Shred the Chicken: Once the steam has completely released and the lid can be safely opened, carefully remove the cooked chicken from the Instant Pot. Transfer it to a cutting board or a shallow bowl. Using two forks, shred the chicken meat from the bones. Discard the bones and any excess fat or skin. Set the shredded chicken aside.
4. Thicken the Broth and Add Cream: While the chicken is cooling slightly, prepare your thickening slurry. In a small bowl, whisk together 1 cup of water (from the 8 cups total, ensuring you have 1 cup remaining after the initial 7 cups for cooking) and 1/4 cup of all-purpose flour until completely smooth and no lumps remain. Add this flour mixture to the Instant Pot along with the shredded chicken and 1 cup of heavy cream.
5. Simmer to Creamy Goodness: Close the lid (no need to seal the valve for this step). Press the “Soup” function on your Instant Pot. This setting often provides a gentle simmer. Alternatively, you can use the “Sauté” function on low. Stir frequently to ensure the flour mixture dissolves and begins to thicken the soup evenly without sticking.
6. Add Noodles and Final Touches: Once the soup is simmering, stir in the egg noodles (or your chosen short pasta). Cook for about 5 minutes, or until the noodles are al-dente (still firm to the bite) or tender, depending on your preference. Keep an eye on them to prevent overcooking. Stir in the corn and green peas during the last minute of cooking, just to heat them through. Finally, season the soup generously with salt and black pepper to taste. Ladle into bowls, and serve with a fresh squeeze of lemon juice over each serving. Enjoy immediately!

Pro Tips for an Unforgettable Creamy Chicken Noodle Soup

While the recipe is straightforward, these expert tips will help you achieve perfection every time and customize it to your liking:

• Season Generously and Taste Often: Salt is your best friend in soup making! Don’t be afraid to season generously throughout the cooking process and, most importantly, taste and adjust before serving. The chicken bouillon paste provides a good base, but individual preferences for salt can vary widely. A pinch more at the end can truly bring out all the flavors.
• Adjusting Consistency for Your Preference: I personally prefer a soup that isn’t overly thick, allowing the creamy broth to shine. However, if you desire a heartier, thicker consistency, it’s easy to achieve. Simply increase the amount of all-purpose flour used in your slurry to 1/2 cup instead of 1/4 cup, and you can also add a splash more heavy cream at the end. Whisk it well to ensure no lumps.
• The Magic of Fresh Lemon Juice: This is a non-negotiable step! A final squeeze of fresh lemon juice over your individual bowl adds a bright, zesty counterpoint to the rich creaminess. It really elevates the entire flavor profile and makes the soup sing. Don’t skip it!
• Embrace Delicious Variations:
  • Rice, Not Pasta: Want to switch things up or prefer a gluten-free option? Use rice instead of pasta! Cook the rice separately and add it to the soup at the end, or cook it directly in the Instant Pot with the soup base, adjusting liquid as needed (typically a 1:2 rice to liquid ratio). It’s just as delicious and equally comforting.
  • Add a Kick of Heat: If you enjoy a bit of warmth in your soup, throw in a generous amount of red crushed pepper flakes along with the other spices at the beginning. You can also add a dash of your favorite hot sauce to individual servings.
  • Extra Veggies: Feel free to add other quick-cooking vegetables like spinach (stir in at the very end), mushrooms (sauté with aromatics), or diced potatoes (add with chicken and cook) for more nutritional value and flavor.
  • Make it Dairy-Free: For a dairy-free version, simply omit the heavy cream. While it won’t be “creamy” in the same way, it will still be a wonderfully flavorful chicken noodle soup. You could experiment with a plant-based unsweetened cream alternative if desired, though results may vary.
• Prevent Mushy Noodles: Add the noodles towards the end of the cooking process, specifically after the soup has thickened and is simmering. Cooking them directly in the Instant Pot for only 5 minutes helps them reach an ideal al-dente texture. If you plan for leftovers, sometimes it’s best to cook the noodles separately and add them to individual servings to prevent them from becoming overly soft.
• Understanding Instant Pot Timing: Remember that the “cook time” for an Instant Pot recipe doesn’t include the time it takes for the pot to come to pressure (which can be 10-15 minutes) or the natural release time. Factor this into your total meal preparation time.

Why the Instant Pot is Your Best Friend for This Soup

The Instant Pot isn’t just a kitchen gadget; it’s a true culinary companion, especially when it comes to soups. For this creamy chicken noodle soup, it offers several unparalleled advantages:

• Speed and Efficiency: Pressure cooking dramatically reduces the cooking time. What would normally take hours on the stovetop to develop deep flavors and tender chicken is achieved in minutes in the Instant Pot. This makes it perfect for busy weeknights when you crave homemade comfort but are short on time.
• One-Pot Wonder: As mentioned, the Instant Pot allows you to sauté, cook, and simmer all in a single pot. This means less mess, fewer dishes to wash, and a streamlined cooking process from start to finish.
• Deep Flavor Extraction: The high-pressure environment forces flavors to meld and intensify, resulting in a richer, more complex broth than traditional stovetop methods can often achieve in the same amount of time. The chicken becomes incredibly tender, easily shredding with just two forks.
• Consistent Results: With precise temperature and pressure control, the Instant Pot consistently delivers perfectly cooked chicken and vegetables, ensuring your soup is delicious every single time.

Serving and Storage Suggestions

To make the most of your delicious Instant Pot Creamy Chicken Noodle Soup:

• Serving: Beyond cheesy garlic bread, this soup pairs beautifully with a simple green salad, crusty artisan bread for dipping, or even a sprinkle of freshly grated Parmesan cheese. A dash of red pepper flakes on top adds a nice touch for those who like a little heat.
• Storage: 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.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to adjust the consistency, as the noodles can absorb more liquid upon sitting. Avoid boiling vigorously, as this can affect the cream’s texture.
• Freezing: Chicken noodle soup can be frozen, but pasta can become mushy upon thawing and reheating. If you plan to freeze portions, it’s best to cook the noodles separately and add them when serving, or significantly undercook the noodles before freezing the soup base. Freeze the soup base in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and add freshly cooked noodles.

More Instant Pot and Comfort Food Recipes You’ll Enjoy

If you loved this easy and delicious Instant Pot Creamy Chicken Noodle Soup, be sure to check out these other fantastic recipes:

• Instant Pot Crab and Corn Chowder
• Cabbage Roll Soup
• Leftover Turkey and Rice Soup
• Instant Pot Baked Ziti

Tried this Instant Pot creamy chicken noodle soup recipe? We’d love to hear from you! Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest for more delicious recipe inspiration!

5 from 1 vote

Instant Pot Creamy Chicken Noodle Soup

By Julie Maestre

This Instant Pot creamy chicken noodle soup is a hearty, flavorful one-pot meal featuring tender shredded chicken, classic egg noodles, a medley of fresh veggies, and aromatic herbs simmered in a rich, creamy broth. Perfect for feeding a crowd!

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

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

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Instructions

• Place the chicken, carrots, onions, celery, garlic, spices (Italian seasoning, onion powder, garlic powder), chicken bouillon paste, and fresh herbs (sage, rosemary, thyme) in the Instant Pot. Add 7 cups of water.
• Secure the lid on top, ensuring the valve is sealed. Pressure cook on high for 15 minutes. Once done, allow a natural release for 10 minutes, then manually release any remaining pressure.
• 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 or fat.
• In a bowl, mix 1 cup of water with 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. Press the “Soup” function (or use low “Sauté” and stir frequently).
• Stir in the egg noodles and cook for 5 minutes, or until al-dente and tender. During the last minute, stir in the corn and peas. Season generously with salt and pepper to taste. Serve hot with a squeeze of fresh lemon.

Notes

• If you want a thicker consistency, add more heavy cream and use 1/2 cup of flour instead of 1/4 cup.
• Cooking time does not include the time it takes for the Instant Pot to come to pressure (approximately 10-15 minutes).
• I used an 8 qt Instant Pot for this recipe.

Nutrition

Calories: 339kcal | Carbohydrates: 41g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 63mg | Potassium: 378mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5977IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 2mg

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

Additional Info

Author: Julie Maestre

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour 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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