An easy and creamy chicken noodle soup recipe that is perfect for a cold day. Chicken, vegetables and pasta are all cooked together in one pot. And it’s under 300 calories per serving!
- 1 Tbsp butter
- 1 small yellow onion, diced
- 3 minced garlic cloves
- 8 cups chicken broth (or 8 cups water + 8 tsp of better than bouillon chicken base)
- 3 celery ribs
- 3 medium to large carrots
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp salt
- 1 ½ pounds boneless skinless chicken breasts
- 10 ounces (about 4 cups) uncooked noodles (see note–I used cavatappi noodles)
- 1 cup heavy cream, half and half or milk, warmed (see note)
- 4 Tbsp cornstarch
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for a few minutes until it is softened and translucent. Add in the garlic cloves and saute for 20 seconds. Then stir in the chicken broth. Keep the Instant Pot on the saute setting so that the broth can start heating up.
- While the broth is heating up prepare your celery and carrots. Slice into ½ inch pieces. Add the celery, carrots, oregano, pepper, thyme and salt to the Instant Pot.
- Prepare your chicken by cutting it into bite size cubes. Add the chicken into the pot.
- If you’ll be eating the soup immediately you can cook the pasta right now inside the Instant Pot. Add the uncooked noodles into the pot. If you want to eat the soup later and you’ll have leftovers you may want to cook your noodles on the stove top. This way the noodles won’t suck up all the broth and get swollen. You can just add noodles into individual bowls. Boil the noodles on the stove according to package directions.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Turn off the saute setting. Set the manual/pressure cook button to 1 minute (even though you are setting it to 1 minute it will take about 10 minutes to come to pressure and this will be plenty enough time for the chicken and pasta to cook through).
- Once the time is up let the pot sit there for 5 minutes and then move the valve to venting. If foam starts coming out of the valve then move it back to sealing and try again in 20 seconds to release the pressure. Remove the lid.
- Stir the cornstarch into the dairy until smooth and then stir the mixture into the pot. Turn the pot to saute and let the soup thicken up a bit. Once it’s thick turn off the pot or turn it to Keep Warm. Salt and pepper to taste.
- Ladle soup into bowls and serve.
If you’re cooking the noodles on the stove you can choose any type of noodles that you’d like. If you’re cooking the noodles in the Instant Pot then you’ll want to choose a heartier type of noodle. Egg noodles cook so quickly that they will get mushy if pressure cooked. I used cavatappi pasta but rigatoni or penne would also work. Heavy cream is the most creamy and decadent. Half and half is still good and milk is less calories and less creamy. Use whatever you prefer. Nutrition information is based on if you used half and half.
To make gluten free: Double check your chicken broth to be sure it does not contain gluten. Substitute noodles for GF noodles and decrease cook time by 1 minute.
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus coming to pressure time and releasing pressure time)
- Category: Soup
- Method: Instant Pot
- Cuisine: American