Creamy Chicken Noodle Soup

Prep Time
10 minutes
Cook Time
40 minutes


  • 3 cups chopped cooked chicken, if desired

  • 10.5 ounce can condensed chicken soup

  • 48 ounces chicken broth
    1 cup milk

  • 5 stalks celery, chopped

  • ¼ white onion, chopped

  • 2 carrots, peeled and chopped

  • 1 ounce packet ranch dressing mix

  • 4 ounces cream cheese, softened

  • 1½ cups cheddar cheese, shredded

  • 8 ounces angel hair pasta, uncooked and broken in half

  • salt & pepper, to taste


  1. In the inner pot of your cooker, combine the chicken (if using), soup, chicken broth, milk, celery, onion, carrots, ranch mix, and cream cheese. Give it a good stir.

  2. Close the lid and set the cooker for the Steam function with 30 minutes.

  3. When the cooker starts counting down from 30, it means the contents have started to boil. Open the lid and give it a good stir.

  4. Cook with the lid open for 20 minutes, stirring occasionally. Make sure the soup is kept at a rolling simmer; if it stops bubbling a lot, gently put the lid down but do not lock it into place. This allows for the lid to be cracked and keep in heat without boiling over.

  5. When the cooker reads that there are 10 minutes left, add the broken noodles and cheese. Give them a good stir and continue cooking the rest of the time with the lid open and stirring frequently so the noodles do not stick together or to the bottom.

  6. When the multicooker switches to Keep Warm, the noodles will be finished cooking and the soup is done. Season with salt and pepper to taste.

  7. If the soup is a little thick for your liking, add some more broth until desired consistency. Serve into bowls and enjoy!

    Recipe inspiration from My Incredible Recipes