Step 1

Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.

Step 2

Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.

Step 3

In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into instant pot and stir in peas and noodles.

Step 4

Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.

Step 5

Place chicken in slow cooker and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.

Step 6

Cover and cook on high for 2 hours (for thawed chicken, 3 for frozen) or low for 6-8 hours. Uncover and set to high (if it was on low). Shred chicken with two forks.

Step 7

In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into slow cooker and stir in peas and noodles.

Step 8

Cover and cook (on high) for 30 minutes longer, stirring occasionally. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.