Creamy Chicken Noodle Soup

2-3 cups chopped cooked chicken

1 cup diced onions 

1 cup diced celery 

1 cup diced carrot 

4 cups of chicken or vegetable broth

1 c milk or cream

2 TBS flour

2 teaspoon fines herbs* (chives, parsley, and tarragon) 

1/2 tsp Salt

1/2 tsp pepper 

2 cups egg noodles, cooked OR 1 1/2 handfuls of uncooked for instant pot

To make in the instant pot:

Sauté veggies & uncooked noodles with 1TBS oil for 5 minutes in the instant pot. 

Add 4 cups broth and seasonings then cook on high pressure for 3 minutes. Let naturally release for 8 minutes. Release remaining steam.

Combine flour and milk with an immersion blender. Add milk mixture and chicken to the instant pot. Set to Sauté and let simmer for 3 minutes.

Slow cooker:

Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, milk and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings and serve. 

*Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section.