Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup
Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup with the perfect blend of flavors makes a healthy, hearty meal made in the pressure cooker or crockpot!
Servings:6 servings
Ingredients
- 3 medium boneless skinless chicken breasts
- 8 cups low sodium chicken broth, divided
- 2 teaspoons minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 3 large carrots, peeled and chopped
- 4 ribs of celery, chopped
- 1 cup frozen peas
- 2 cups heavy cream
- salt and pepper, to taste
- ½ teaspoon onion powder
- 12 ounces egg noodles
- ⅓-½ cup flour, depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
- Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
- Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.
- In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into instant pot and stir in peas and noodles.
- Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.
Slow Cooker
- Place chicken in slow cooker and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
- Cover and cook on high for 2 hours (for thawed chicken, 3 for frozen) or low for 6-8 hours. Uncover and set to high (if it was on low). Shred chicken with two forks.
- In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into slow cooker and stir in peas and noodles.
- Cover and cook (on high) for 30 minutes longer, stirring occasionally. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.
Notes
Pro tip: For extra creamy, rich results add 4 ounces softened cream cheese.
Nutrition
Calories: 659 kcal, Carbohydrates: 57 g, Protein: 30 g, Fat: 35 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 192 mg, Sodium: 229 mg, Potassium: 831 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 2213 IU, Vitamin C: 12 mg, Calcium: 109 mg, Iron: 3 mg
