Creamy Chicken Noodle Soup [Video]

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Chicken bouillons: I love using chicken bouillons rather than chicken stock in this recipe for extra depth of flavor in the soup. I use Maggi Chicken Bouillon. If you don’t have any chicken bouillon handy, you can use chicken stock. See recipe card notes for details.
• Chicken: I like to use chicken breasts cut up in bite-sized pieces for quicker cooking. You can use chicken thighs if you prefer.
• Veggies: You will need onion, potatoes, carrots, celery, and garlic. These give this soup its heartiness and fresh flavors.
• Black pepper: For a nice boost of flavor.
• Cilantro: If you don’t like cilantro, you can use fresh parsley.
• Cornstarch: This will helps to thicken the soup. You can substitute for potato starch 1:1.
• Half and Half: You can also use heavy cream.
• Pasta: You can use any type of short pasta you like. I used Campanelle. If you have an egg allergy/intolerance, make sure the pasta is egg-free.

• Step 1 – Add hot water and bouillons to a pressure cooker. Mix to dissolve. Then add the chicken, onion, carrots, celery, garlic, black pepper, and cilantro.
• Step 2 – Close the lid and select “Pressure Cook” mode. Adjust to 10 minutes. When the cooking time is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
• Step 3 – In a small bowl, combine cornstarch and heavy cream. Reserve.
• Step 4 – Select “Sauté” mode and adjust to more. Add pasta and cornstarch mixture to the pot; mix to combine. Cook for 6 – 8 minutes until pasta is tender. Garnish with more cilantro, if desired. Serve hot.

Stovetop Instructions

• Step 1 – Melt 2 tablespoons of butter over medium heat in a medium-sized stockpot. Add onion, carrots, and celery and cook for 2 -3 minutes or until fragrant. Then stir in garlic and cook for 1 more minute, constantly stirring to avoid burning the garlic.
• Step 2 – Add chicken, potatoes, water, chicken bouillons, and black pepper and mix to dissolve. Simmer until the veggies are tender, about 8 – 10 minutes.
• Step 3 – In a small bowl, combine cornstarch and heavy cream. Reserve.
• Step 4 – Add pasta and cornstarch mixture to the pot; mix to combine. Cook for 6 – 8 minutes until pasta is tender. Garnish with cilantro, if desired. Serve hot.