Rob has such fond memories of his Aunt Theresa’s chicken noodle soup. We decided to take the same recipe and adapt it to one of our favorite small kitchen appliances – our Instant Pot. You have to give this one a try!

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4-6


  • 6 cups chicken stock or broth, divided
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 5 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 24 ounce package frozen egg noodles


Pour 4 cups chicken stock into Instant Pot and add chicken. Place lid on Instant Pot and lock into place, making sure the valve is set to seal. Set to cook on high pressure for 6 minutes. Let pressure naturally release for 10 minutes then carefully open the pressure release valve (quick release).

While chicken is cooking, melt butter on stove in medium pot over medium heat. Whisk in flour, in 2-3 tablespoon increments, until well incorporated. Cook for 2 minutes, whisking constantly.

Whisk 2 cups chicken stock into butter and flour mixture, in 1/2 cup increments, until mixture has slightly thickened and contains no lumps. Pour in heavy cream and whisk until smooth and creamy. Cook for 2 minutes, whisking constantly. Add garlic powder, onion powder, salt and pepper. Remove from heat and set aside.

Remove lid from Instant Pot and transfer chicken to medium bowl. Shred with 2 forks then return to Instant Pot. Turn on sauté function and add egg noodles. Stir in soup mixture and cook until hot through, about 5-10 minutes, stirring consistently.

Turn off sauté function and let sit for 10 minutes. Season to taste with salt and pepper, if desired, and stir well prior to serving.


ORANGE & FIELD TIP: While we suggest making the soup base from scratch, if in a pinch or short on time, feel free to substitute 2 10.5 ounce cans of your favorite condensed cream of chicken soup.