Creamy Chicken Noodle Soup

Prep Time
10 minutes
Cook Time
40 minutes


  • 3 cups chopped cooked chicken (optional)
  • 10.5 oz can condensed chicken soup
  • 48 oz chicken broth
  • 1 cup milk
  • 5 stalks celery, chopped
  • ¼ white onion, chopped
  • 2 carrots, peeled and chopped
  • 1 oz packet ranch dressing mix
  • 4 oz cream cheese, softened
  • 1½ cups cheddar cheese, shredded
  • 8 oz angel hair pasta, uncooked and broken in half
  • Salt and pepper, to taste


  1. In the inner pot of your cooker, combine chicken (if using), condensed chicken soup, chicken broth, milk, celery, onion, carrots, ranch dressing mix, and cream cheese. Stir well.
  2. Close the lid and set the cooker to the Steam function for 30 minutes.
  3. Once the contents start boiling, open the lid and give it a good stir.
  4. Cook with the lid open for 20 minutes, stirring occasionally. Keep the soup at a rolling simmer. If it stops bubbling, gently lower the lid without locking it.
  5. When there are 10 minutes left, add the broken angel hair pasta and shredded cheddar cheese. Stir well and continue cooking with the lid open, stirring frequently.
  6. When the multicooker switches to Keep Warm, the noodles will be cooked, and the soup is ready. Season with salt and pepper to taste.
  7. If the soup is too thick, add more broth to reach your desired consistency.
  8. Serve the soup in bowls and enjoy!

Recipe inspiration from My Incredible Recipes