Instant Pot Creamy Chicken Noodle Soup
Creamy chicken noodle soup made in the Instant Pot.
Servings: 6 servings
Calories: 336kcal
Ingredients
- 1 lb chicken breast bite sized
- 4 cups chicken broth
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 onion diced
- ½ teaspoon poultry seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoon butter
- parsley garnish
- 1 cup heavy cream
- 3 teaspoon cornstarch
- 3 teaspoon water
- 2 cups egg noodles broad
Instructions
- Place 2 tablespoon of butter, carrots, celery, and onion into Instant Pot.
- Place bite-sized chicken breasts on top of the veggies.
- Pour in the 4 cups of chicken broth and add in the poultry seasoning, onion powder, black pepper, garlic powder, and salt.
- Close the lid and vent and set the Instant Pot on SOUP and cook for 7 minutes.
- Allow Instant Pot to natural release for 10 minutes.
- Remove lid, press the SAUTE button and add in the 2 cups of noodles.
- Stirring occasionally, allow the noodles to cook for another 6 minutes.
- Also, add in the heavy cream and stir.
- In a small bowl, add together the 3 tsp of cornstarch and 3 tsp of water to make a slurry. Stir to dissolve the cornstarch.
- Add the slurry into the Instant Pot to thicken the soup. This will usually take 2-3 minutes.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 16g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 839mg | Potassium: 521mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4378IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
