Instant Pot Creamy Chicken Noodle Soup


Shredded chicken breast, egg noodles, red Idaho potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hrs 10 mins
6 servings


  • 1 tablespoon salted butter

  • 5 cloves garlic, chopped

  • ½ cup white onions, diced

  • 6 cups chicken broth

  • 2 medium carrots, sliced

  • 2 stalks celery, sliced

  • 3 red Idaho® Potatoes, cubed

  • 2 pounds bone-in, skin-on chicken breasts

  • ½ teaspoon dried thyme

  • ½ teaspoon dried sage

  • ½ teaspoon dried marjoram

  • 1 ½ teaspoons salt, plus more to taste

  • ¾ cup 2% milk

  • ½ cup all-purpose flour

  • 6 ounces egg noodles

  • ½ teaspoon black pepper, or to taste

  • 1 teaspoon fresh parsley, chopped


  1. Turn Instant Pot to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot to remove anything stuck to it. Add carrots, celery, red Idaho potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.

  2. Set Instant Pot to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.

  3. Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.

  4. In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.

  5. Turn off the Instant Pot. Serve soup and garnish with black pepper and parsley.

Cook's Notes:

The Instant Pot takes some time to build and release pressure.

If the soup is too thick in Step 9, add a few tablespoons of water or chicken broth to thin it out.

Nutrition Facts (per serving)

416 Calories
13g Fat
35g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 416
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 21%
Cholesterol 122mg 41%
Sodium 1875mg 82%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 38g
Vitamin C 4mg 20%
Calcium 87mg 7%
Iron 3mg 17%
Potassium 509mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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