I make a Creamy Chicken Noodle Soup in just 30 minutes using pantry staples and a simple Instant Pot shortcut.

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I didn’t expect a 30 minutes soup to steal my weeknight dinner heart, but this Creamy Chicken Noodle Soup video did. I love how a yellow onion softens into sweetness and how egg noodles hold little pockets of broth so every bite sings.

I watched several Instant Pot Creamy Chicken Noodle Soup Recipes clips and still got surprised by how rich, yet not heavy it feels. There is a hint of richness that makes it taste like a treat but it stays simple enough to crave on any random Tuesday.

I messed up once and still loved it so you might too.

Ingredients

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Olive oil or butter: adds healthy fats, carries flavors, makes soup silky.
Onion: brings natural sweetness, some fiber, depth and savory base.
Carrots: crunchy sweet, give beta carotene and fiber, bright color.
Celery: adds mild bitterness, saltiness, low cal fiber, classic soup aroma.
Garlic: punchy umami, tiny carbs, antioxidants, makes broth more savory.
Chicken: lean protein, fills you up, enriches broth with collagen and flavor.
Egg noodles: carb comfort, quick cooks, give body and starchy silkiness.
Heavy cream or half and half: adds richness, fats, smooth mouthfeel, slightly sweet note.
Thyme and parsley: herbs add freshness, aroma, small antioxidants, lift overall flavor.
Parmesan and lemon optional: cheese adds umami saltiness, lemon brightens and balances richness.

Ingredient Quantities

2 tablespoons olive oil or unsalted butter

1 medium yellow onion, diced

3 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 1/2 pounds boneless skinless chicken breasts or thighs

6 cups low sodium chicken broth

1 cup water (optional)

8 ounces egg noodles

1 cup heavy cream or half and half

2 tablespoons all purpose flour or 1 tablespoon cornstarch

1 teaspoon dried thyme, give or take

1 teaspoon dried parsley or 1 tablespoon fresh parsley

1 bay leaf

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese, optional

1 tablespoon fresh lemon juice, optional

2 tablespoons fresh parsley, chopped for garnish, optional

How to Make this

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1. Set Instant Pot to Sauté, add 2 tablespoons olive oil or butter and once hot toss in the diced onion, carrots and celery; cook 4 to 5 minutes until softened, then stir in the minced garlic and cook 30 seconds, dont let it burn.

2. Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley (or the equivalent fresh), the bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; scrape up any brown bits from the bottom so you wont get a burn warning.

3. Pour in 6 cups low sodium chicken broth plus the optional 1 cup water if you want a thinner soup, then nestle 1 1/2 pounds boneless skinless chicken breasts or thighs into the liquid.

4. Close lid, set valve to sealing and pressure cook on High for 10 minutes; when done let it sit 5 minutes then do a quick release and open the pot.

5. Remove the chicken to a cutting board, shred with two forks, discard the bay leaf and turn the Instant Pot to Sauté again.

6. Add 8 ounces egg noodles to the hot broth and simmer, stirring occasionally, until noodles are al dente about 5 to 7 minutes depending on noodle size.

7. While noodles cook whisk together 1 cup heavy cream or half and half with 2 tablespoons all purpose flour (or if using cornstarch mix 1 tablespoon cornstarch with 2 tablespoons cold water) until smooth to avoid lumps.

8. When noodles are nearly done stir shredded chicken back into the pot, then slowly stir in the cream + flour mixture (or cornstarch slurry) and cook 2 to 3 minutes more until slightly thickened and heated through.

9. Turn off heat, stir in 2 tablespoons grated Parmesan if using and 1 tablespoon fresh lemon juice if you like brightness; taste and adjust salt and pepper, then ladle into bowls and garnish with 2 tablespoons chopped fresh parsley.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 qt recommended)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Two forks for shredding (or tongs)
7. Small bowl and whisk (for cream + flour slurry)
8. Ladle for serving and a heatproof spoon for stirring

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, totally. Thighs stay juicier and more forgiving, breasts cook faster so dont overcook them. Either cook until 165F then shred or slice, or use a rotisserie chicken to save time.

Q: How do I thicken the soup without lumps? A: For no lumps use a slurry: whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir into simmering soup until it thickens. If using flour, make a quick roux by cooking the flour in the butter or oil 1 minute then slowly whisk in the broth so it blends smooth, then add cream at the end.

Q: My noodles get soggy when I reheat leftovers how do I avoid that? A: Cook the egg noodles separately and only add to bowls when serving, or if making ahead store soup and noodles separately. If leftover already soggy, still tasty but texture wont be the same.

Q: Can I make this dairy free or lower calorie? A: Yes, swap heavy cream for canned coconut milk or use unsweetened cashew milk plus a little cornstarch to thicken. Use olive oil instead of butter and skip the Parmesan to cut calories.

Q: Can I freeze the soup? A: You can freeze the broth and chicken (no noodles) for 2 to 3 months. Thaw, reheat gently and stir in fresh-cooked noodles and cream at the end. Noodles get mushy if frozen with the soup.

Q: Any quick hacks to boost flavor? A: Yes add a squeeze of lemon at the end for brightness, stir in 2 tablespoons grated Parmesan for umami, and save a ladle of hot broth to bloom dried herbs or to loosen the roux if it gets too thick. Also shredding the chicken with two forks speeds things up.

Creamy Chicken Noodle Soup [Video] Recipe Substitutions and Variations

Olive oil or unsalted butter: swap with ghee or clarified butter for a richer taste, or use a neutral oil like canola, avocado or sunflower if you don’t want a buttery flavor. Bacon fat is great too for extra savory depth.
Boneless skinless chicken breasts or thighs: use shredded rotisserie or leftover roasted chicken to save time; cooked turkey or canned chicken work in a pinch; for a vegetarian option try firm tofu or chickpeas and simmer a bit longer.
Heavy cream or half and half: whisk 3/4 cup whole milk with 1/4 cup melted butter to mimic cream, or use evaporated milk; Greek yogurt stirred in off heat gives creaminess and tang but dont boil it or it’ll split.
Egg noodles: swap with short pasta like shells, orzo or fusilli; use rice, soba or gluten free pasta if needed; for low carb try spiralized zucchini added at the end so it stays firm.

Pro Tips

– Brown the onion, carrots and celery longer than you think, let them get a little color before adding liquid. That caramelization gives way more flavor, and when you do pour in broth be sure to scrape the bottom good so you dont get a burn warning.

– If you want super tender, juicy chicken use thighs, but if you only got breasts cut them into big chunks so they cook faster and dont dry out. For shredding, two forks or even a hand mixer on low works and saves time.

– Cook the noodles separately if you plan on leftovers, or at least undercook them a bit in the pot since they soak up soup overnight. Leftover soup with soggy noodles is the worst, so store noodles apart and combine when reheating.

– Temper the cream or slurry first so it doesnt lump or separate; whisk it smooth, then stir in a little hot broth before adding to the pot. Add slowly and simmer just a couple minutes until it thickens, taste and only then adjust salt.

– Brightness and finish matter: a squeeze of lemon and a sprinkle of grated cheese right before serving lifts the whole bowl. Also save some fresh parsley for garnish, it makes it look and taste fresher.