Sure, you can heat up chicken noodle soup from a can—but with this homemade creamy chicken noodle soup recipe, you won’t want to! You can make this simple chicken noodle soup with our pressure cooker and hardly any hands-on time.
tbsp olive oil
peeled and sliced
tsp minced garlic
tsp dried oregano
tsp dried thyme
tsp black pepper
cups chicken broth
lbs boneless, skinless chicken breasts
oz egg noodles
oz cream cheese
Combine olive oil, onion, carrots, and garlic in multi cooker pot. Select Brown/Sauté and sauté until onions and carrots soften.
Turn off multi cooker. Add seasonings, broth, water, chicken, and noodles. Stir and cover with lid, making sure the pressure valve is turned to AIRTIGHT. Select Meat/ Chicken. Cook for 12 minutes once pressurized, then naturally release pressure for 15 minutes.
Move pressure valve to EXHAUST to release the remaining pressure. Do not remove lid until the pressure valve has fully dropped. Stir in cream cheese. Serve hot.