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Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup

Name: Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 medium boneless skinless chicken breasts; 8 cups low sodium chicken broth (divided); 2 teaspoons minced garlic; ½ teaspoon dried oregano; ½ teaspoon dried rosemary; 3 large carrots (peeled and chopped); 4 ribs of celery (chopped); 1 cup frozen peas; 2 cups heavy cream; salt and pepper (to taste); ½ teaspoon onion powder; 12 ounces egg noodles; ⅓-½ cup flour (depending on how thick you want the soup)

6 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

3 medium boneless skinless chicken breasts

8 cups low sodium chicken broth (divided)

2 teaspoons minced garlic

½ teaspoon dried oregano

½ teaspoon dried rosemary

3 large carrots (peeled and chopped)

4 ribs of celery (chopped)

1 cup frozen peas

2 cups heavy cream

salt and pepper (to taste)

½ teaspoon onion powder

12 ounces egg noodles

⅓-½ cup flour (depending on how thick you want the soup)

Directions

Instant Pot / Pressure Cooker

Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.

Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.

In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into instant pot and stir in peas and noodles.

Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.

Slow Cooker

Place chicken in slow cooker and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.

Cover and cook on high for 2 hours (for thawed chicken, 3 for frozen) or low for 6-8 hours. Uncover and set to high (if it was on low). Shred chicken with two forks.

In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into slow cooker and stir in peas and noodles.

Cover and cook (on high) for 30 minutes longer, stirring occasionally. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.

Nutrition

Serving Size

Calories

659 kcal

Total Fat

35 g

Saturated Fat

20 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

192 mg

Sodium

229 mg

Total Carbohydrate

57 g

Dietary Fiber

4 g

Total Sugars

4 g

Protein

30 g