Instant Pot Creamy Chicken Noodle Soup - Mama Needs Cake

A comforting and creamy chicken noodle soup made in the slow cooker, perfect for warming up on a chilly day. This recipe is a favorite for busy moms

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 4 cups chicken broth
• 2 cups water
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz egg noodles
• 1 cup heavy cream
• 2 tablespoons cornstarch

Instructions:

In a slow cooker, combine diced chicken, chicken broth, water, carrots, celery, onion, garlic, thyme, rosemary, parsley, salt, and black pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender

About 30 minutes before serving, cook egg noodles according to package instructions

In a small bowl, whisk together heavy cream and cornstarch until smooth

Stir cream mixture into the slow cooker, along with cooked egg noodles

Cover and cook for an additional 30 minutes on high, until soup is thickened and creamy

Serve hot, garnished with fresh parsley if desired