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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
  • 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
  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.