INSTANT POT CREAM OF CHICKEN SOUP RECIPES

INSTANT POT® CREAMY CHICKEN NOODLE SOUP | ALLRECIPES

Instant Pot® Creamy Chicken Noodle Soup | Allrecipes image

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!

Provided by Idaho® Potatoes

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

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

Steps:

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.
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.
Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
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.
Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

Nutrition Facts : Calories 416.2 calories, CarbohydrateContent 35.2 g, CholesterolContent 122.2 mg, FatContent 12.5 g, FiberContent 2.4 g, ProteinContent 38.1 g, SaturatedFatContent 4.2 g, SodiumContent 1875.1 mg, SugarContent 5 g

INSTANT POT® CREAMY CHICKEN NOODLE SOUP | ALLRECIPES

Instant Pot® Creamy Chicken Noodle Soup | Allrecipes image

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!

Provided by Idaho® Potatoes

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

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

Steps:

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.
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.
Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
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.
Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

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