Pressure Cooker Chicken Noodle Soup

Image of Marrekus and Krysten Wilkes
Marrekus and Krysten Wilkes Website
Rated 5.0 based on 3 customer reviews
Recipe Image for Print

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and cut into ¼-inch chunks
  • 1 celery rib, cut into ¼-inch chunks
  • 3 thyme sprigs
  • 1 bay leaf
  • 6 cups low-sodium chicken stock, divided
  • 4 bone-in, skin-on chicken breasts
  • 8 ounces extra-wide egg noodles
  • kosher salt and ground black pepper to taste

Appliances

For best results, we recommend using:

Directions

  1. Heat olive oil in a pressure cooker set to Sauté. Cook and stir onion and garlic in hot oil until softened and fragrant, about 3 minutes; add carrots, celery, thyme sprigs, and bay leaf.
  2. Pour 3 cups chicken stock into pan to deglaze, scraping the browned bits from the bottom with a wooden spoon; add the chicken.
  3. Seal lid onto the pressure cooker, turn steam vent to Sealing, and cook on High Pressure for 10 minutes. Allow pressure to release naturally for 7 minutes before turning steam vent to Venting to relieve remaining pressure.
  4. Remove chicken breasts to a bowl. Remove and discard skin. Pick meat off the bones; discard bones. Shred meat with two forks.
  5. Press Sauté. Return chicken to pot; add remaining 3 cups chicken stock and noodles.
  6. Bring the stock to a simmer and cook until noodles are al dente, about 10 minutes; season with salt and pepper to serve.
Mealthy tip:

While egg noodles are traditionally used in this dish, comfort food means using whatever makes your taste buds happy. Use your favorite noodles and vegetables to customize this soup to your palate.

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Katie Hason
February 23, 2018 at 5:10pm

Katie Hason says:

Delicious recipe! Perfect, homemade chicken noodle soup. So easy and quick.

Image of Laura Griffin
October 30, 2017 at 7:22pm

Laura Griffin says:

The only thing I changed for this chicken noodle soup recipe is that I used boneless, skinless, chicken breast and shredded the meat. This is a classic, straight forward soup recipe without all the fuss, thanks to using my pressure cooker. Perfect for cuddling up on a cold day, if you are sick, or just want some good comfort food that's easy to make. I add hot sauce to my bowl for some extra kick!

Image of Sam Dalton
October 29, 2017 at 12:21am

Sam Dalton says:

This chicken noodle soup was excellent. All you really need are carrots, celery, and a good stock. This recipe has all of these ingredients and some. The chicken was so tender, it just fell off the bones. The best part was that it took under an hour to make.