Steps to Prepare Instapot Chicken Noodle Soup With Frozen Chicken

Creamy Chicken Egg Noodle Soup

Use two forks to shred the chicken and place the meat back in to the instant pot.

Recipe Summary Creamy Chicken Egg Noodle Soup

I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!

Ingredients | Instapot Chicken Noodle Soup With Frozen Chicken

8 cups chicken stock

½ bulb garlic

4 whole black peppercorns

1 bay leaf

1 yellow onion, diced

2 large carrots, diced

2 large stalks celery, diced

8 sprigs fresh thyme, tied together with kitchen twine

1 teaspoon salt

½ teaspoon Italian seasoning

½ teaspoon dried celery leaves

¼ teaspoon fresh cracked black pepper

2 cups egg noodles

1 cup corn

2 cups diced cooked rotisserie chicken

½ cup heavy whipping cream

Directions

Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.

Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.

Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

Info | Instapot Chicken Noodle Soup With Frozen Chicken

prep: 20 mins cook: 1 hr 12 mins total: 1 hr 32 mins Servings: 4 Yield: 4 servings

TAG : Creamy Chicken Egg Noodle Soup

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