• Prep veggies (onion, carrots, celery, and garlic)
• Place chicken in Instant Pot. Add chicken broth, garlic, onion, celery, carrot, garlic, italian seasoning, salt, and pepper.
• Cover and set to Pressure Cook for 15 minutes. If using frozen chicken, increase cooking time to 25-30 minutes depending on the size of the chicken breasts).
• Natural release for 10 minutes, then quick release until pin drops.
• Remove chicken and shred (using two forks).
• Change IP setting to saute and bring broth to a boil.
• In measuring cup, whisk flour into 1 cup water. Once broth is boiling slowly add in flour/water mixture to IP. Stir regularly until soup begins to thicken.
• Once soup has thickened, add noodles and cook until noodles are just about tender (according to noodle package directions). Stir continually so the noodles don't stick to the bottom of the pot.
• Add chicken and slowly stir in the cream. Bring back to a slow boil.
• Serve and enjoy! Optional, top with fresh chopped parsley or parmesan cheese.

Slow Cooker Instructions

• Add chicken, chicken broth, veggies and seasons to slow cooker.
• Cover and cook on high for 2-3 hours (low 6-8 hours). Cook until chicken is fully cooked and easy to shred. Cooking time will vary depending on size of chicken breasts.
• Remove chicken and shred (using two forks). Set aside.
• In measuring cup, whisk flour into 1 cup water. Pour into slow cooker. Cover and cook on high until broth begins to thicken (about 30 minutes).
• Add shredded chicken to slow cooker and slowly stir in cream. Cook another 15-20 until soup is thick, and hot.
• Serve and enjoy!