Butter Onions Spices Chicken Bouillon Chicken Stock Egg Noodles Frozen Vegetables Chicken Breast Heavy Cream Cornstarch Cheddar Cheese
Set the Instant Pot to sauté & let it heat up. Add butter & let it melt. Add onions & cook until translucent.
Add the spices, then stir. "Deglaze" the pot with some chicken broth.
Add uncooked egg noodles. Then, add frozen vegetables - stirring is optional. Make sure the noodles are submerged in liquid. (Add more if needed.)
Lay chicken on noodles & sprinkle with salt & pepper for extra seasoning. (I sometimes put thin slices of butter on the chicken - it melts into it.)
Close the lid of the Instant Pot & set the vent to sealing. Press cancel to cancel the sauté function, then set to manual/pressure cook for 7 minutes.
When the cooking cycle is complete, naturally release pressure for 3 - 5 minutes then manually release remaining pressure using a controlled release.
When all the pressure has been released, carefully open the lid.
Remove the chicken and set it aside to rest.
While the chicken is resting, add heavy cream.
Stir it up!
I leave “Keep Warm" on or turn on Sauté to help it thicken. The noodles absorb the cream and it is perfect👌
Optional - add a slurry of cornstarch & water while the soup is still hot. It will thicken as it sits but this does help thicken it faster.
Shred or dice the chicken then add it back to the soup.
Serve while hot - topping with extra salt & pepper as needed. Mix in shredded sharp white cheddar cheese to make it even better!
So good! Stir in cheddar cheese if desired - my husband loves it.
Refrigerate leftovers once cooled for up to a week. Reheat in the microwave or on the stove over low heat.
Here's the recipe for my Homemade Chicken Bouillon. It's Paleo & Vegan!
Get the full recipe on southern-bytes.com!
Looking for a chicken soup recipe that isn't cream based? Try my Instant Pot Chicken Noodle Soup!