Creamy Chicken Noodle Soup

Ingredients:

• 2 medium boneless skinless chicken breasts (use rotisserie chicken if you're feeling lazy)
• 4-5 cups chicken broth 
• 1 small onion diced
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 3 large carrots, peeled and chopped small
• 3 ribs of celery, chopped
• 1/2 can of corn
• 1 cup heavy cream
• salt and pepper to taste
• 1/2 teaspoon onion powder
• 8 oz Fettuccine noodles (roughly half of a standard package)
• 1/3 cup flour ( or just use amount to get your desired thickness) 

Instructions:

• Place chicken in instant pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, onion, and celery. Add salt and pepper to taste.  
• Cook for 15 minutes if using thawed chicken. Uncover, set to "soup" setting and shred chicken with two forks. If using rotisserie chicken, just saute the garlic, oregano, rosemary, carrots, onion, and celery for 5 minutes in the instant pot. Then add the pre-shredded rotisserie chicken with 3 cups of the broth. 
• In a medium bowl, whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into instant pot and stir in corn and noodles. 
• 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.