Creamy Chicken Noodle Soup (No Cream!)

Equipment

8qrt Instant Pot (or large soup pot)
Immersion blender (or regular blender)

Ingredients

1 skinless boneless chicken breast whole; lightly seasoned with salt
1 tablespoon olive oil
1 medium onion diced
3 garlic cloves minced
1 teaspoon paprika
½ large carrot cut into large chunks
½ large carrot cut into small pieces
1 potato cut into large chunks
1 potato cut into small pieces
5 cups water
¾ teaspoon salt plus more to taste
½ cup small cut pasta I used orzo
2 bay leaves optional
fresh parsley finely chopped

Instructions

Instant Pot Instructions

Set the Instant Pot to Sauté. Heat the olive oil and cook the onion for about 1–2 minutes, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the paprika.
1 tablespoon olive oil, 1 medium onion, 3 garlic cloves, 1 teaspoon paprika
Add chicken breast, carrots (large chunks), potatoes (large chunks), water, bay leaves and salt
1 skinless boneless chicken breast, ½ large carrot, 1 potato, 5 cups water , 2 bay leaves optional, ¾ teaspoon salt
Lock the lid and pressure cook on High for 7–8 minutes. Allow a 5-minute natural release, then carefully quick release the remaining pressure.
Once all pressure is released, open the lid. Remove the chicken breast and set it aside. Remove and discard the bay leaf.
Using an immersion blender, blend the soup directly in the pot until smooth.
If using a regular blender, remove the cooked carrot and potato with a slotted spoon and transfer them to the blender. Add 1–2 cups of the hot broth to help it blend smoothly, then pour the purée back into the pot.
Switch the Instant Pot back to Sauté. Add the remaining ½ carrot (small dice) and 1 potato (small dice). Simmer for 5 minutes, then add the pasta and cook according to the package instructions, stirring occasionally. (see notes)
½ large carrot, 1 potato, ½ cup small cut pasta
While the pasta cooks, shred or dice the reserved chicken. Once the pasta and vegetables are tender, return the chicken to the pot. Finish with chopped parsley, if desired.
fresh parsley
Taste and adjust salt as needed before serving.

Stovetop Instructions

Heat olive oil in a large soup pot over medium heat. Add the onion and cook until soft. Add the garlic and paprika and stir briefly until fragrant.
1 tablespoon olive oil, 1 medium onion, 3 garlic cloves, 1 teaspoon paprika
Add the chicken breast, ½ large carrot (large chunks), 1 potato (large chunks), water, bay leaves and salt. Bring to a gentle boil, then reduce to a simmer. Cook for 15–18 minutes, or until the chicken is cooked through and the vegetables are easily pierced with a fork.
1 skinless boneless chicken breast, ½ large carrot, 1 potato, ¾ teaspoon salt, 2 bay leaves optional, 5 cups water
Remove the chicken and set aside. Discard the bay leaf.
Using an immersion blender, blend the soup until smooth.(Alternatively, remove the cooked carrot and potato, blend with some broth, and return the purée to the pot.)
Add the remaining ½ carrot (small dice) and 1 potato (small dice). Simmer for 5 minutes, then add the pasta and cook until tender. (see notes)
½ large carrot, 1 potato, ½ cup small cut pasta
While the pasta cooks, shred the chicken. Return the chicken to the pot, heat briefly, and finish with chopped parsley.
fresh parsley
Taste and adjust salt as needed before serving.

Notes

Pasta & vegetable timing:
The carrots and potatoes are added a few minutes before the pasta so everything finishes cooking at the same time. Pasta cooking times vary by brand and shape. If your pasta cooks faster than about 8–9 minutes, give the vegetables a longer head start. If your pasta takes longer to cook, add it slightly earlier so both the pasta and vegetables are tender together.

Vegetable size matters:
For best results, cut the second round of carrots and potatoes into small, even pieces (about ½-inch / 1–1.5 cm). Larger pieces will need extra simmering time, while very small pieces may overcook.

Blending the soup:
Blending the first round of carrots and potatoes creates a creamy texture without adding dairy. For a thicker soup, blend a bit more of the vegetables. For a thinner soup, add extra hot water or broth after blending.

Chicken texture:
Removing the chicken immediately after pressure cooking prevents it from becoming dry. Add it back only at the end to warm through.

Leftovers:
This soup thickens as it sits. Add a splash of water or broth when reheating. For best texture, slightly undercook the pasta if you plan on storing leftovers.

Equipment note:
This recipe was tested using an 8-quart Instant Pot. Other sizes may require minor adjustments to simmer time.

Nutrition