10 Minute Creamy Chicken Noodle Soup – Instant Pot or Stovetop

 

What do you eat when you feel sick? Are you someone who loves to have soup, because it feels like childhood and makes you feel better?

My husband is in that camp. We always kept a can of condensed chicken noodle soup (can I just say ‘yuck??’) in our cabinet, because when he feels sick, he needs soup. It’s cute. But I hate that condensed junk.

 

 

 

 

I made this creamy chicken noodle soup about a month ago, and when we sat down to eat, my husband looked at me and said, “If you promise to make this soup when I don’t feel good, we don’t ever have to buy that canned stuff again.” Score! Success! Win! Oh, be still my beating heart!

He even requested the soup again just 3 weeks later.

 

 

 

This soup is lightly creamy – just some milk and cornstarch, so it’s still healthy! But it’s beautiful, flavorful, bright, and delicious. And, if you’re cooking it in your Instant Pot, it’s ready in under 10 minutes.

 

What are your favorite healthy recipes to make when someone in your house is under the weather? Let me know in the comments!

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Creamy Chicken Noodle Soup - Instant Pot

a lightly creamy, healthy, chock-full-of-veggies, chicken noodle soup. Best for cold days, sick days, and any days in between!

Servings: 8 servings
Ingredients
  • 1 lb boneless, skinless chicken breast, cubed
  • 5 c. chicken broth
  • 2 large carrots, sliced
  • 2 celery stalks, diced
  • 1/2 red bell pepper, diced
  • 1/2 c. corn, fresh or frozen
  • 2 c. frozen egg noodles
  • 1 tsp. crushed bay leaves
  • 1 tsp. dried thyme
  • salt and pepper
  • 1 tbsp cornstarch
  • 1/4 c. water
  • 3/4 c. milk or half-and-half
Instructions
  1. Turn Instant Pot to Saute. Add chicken and 1 tbsp olive oil. Season with salt and pepper. Saute 1-2 min, or until chicken is white on the outside.

  2. Add all remaining ingredients, EXCEPT for the milk. Set to 'Manual' for 6 minutes.

  3. When timer goes off, do a quick release. Remove lid and set to 'saute' again.

  4. Dissolve cornstarch in 1/4 c. water. Add cornstarch and milk to Instant Pot. Stir and let boil for a couple of minutes, until it is slightly thickened. Serve hot with fresh bread!

Recipe Notes

If the soup is too thick after the 6 minute cooking time, add extra chicken broth along with the milk. The fattier your milk, the thicker the soup will be (so, whole milk or cream will make a thicker, creamier soup than skim milk).

 

Note: To make on stovetop, just cook chicken on stovetop, shred, and add all ingredients to pot (minus cornstarch and milk). Simmer until hot, then add cornstarch and milk, and simmer 10-15 minutes to thicken.

 

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