Creamy Chicken Noodle Soup
30 min
6 servings
Creamy Chicken Noodle Soup recipe only takes 30 minutes to make, so you can have a comforting bowl of creamy delicious soup in a flash! It's made from scratch, so it is rich, delicious, and totally comforting. An instant pick-me-up for sure!
Ingredients
- 8 cups (2 L) hot water
- 4 MAGGI® Chicken Bouillons ((see notes for substitute))
- 1 lb skinless boneless chicken breast, (cut into bite-size pieces (or thighs if you prefer))
- ½ cup onion, (chopped)
- 1 cup potatoes, (diced)
- 1 cup carrots, (chopped)
- 1 cup celery, (chopped)
- 3 garlic cloves, (minced)
- ¼ teaspoon black pepper
- 1/4 cup cilantro + more to garnish ((see notes))
- ¼ cup cornstarch
- ½ cup half and half or heavy cream
- 1 ½ cups uncooked pasta ((see notes))
Directions
- 1
Add hot water and bouillons to the pressure cooker. Mix to dissolve. Then add chicken, onion, potatoes, carrots, celery, garlic, black pepper, and cilantro.
- 2
Melt 2 tablespoons of butter over medium heat in a medium-sized stockpot. Add onion, carrots, and celery and cook for 2 -3 minutes or until fragrant. Then stir in garlic and cook for 1 more minute, constantly stirring to avoid burning the garlic.