Quick Pressure Cooker Chicken Noodle Soup

Image of Team Mealthy
Rated 5.0 based on 19 customer reviews


  • 1 tablespoon olive oil
  • 1 onion, diced small
  • 3 carrots, peeled and diced small
  • 3 stalks celery, diced small
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 6 cups chicken stock
  • 8 ounces dried egg noodles
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 2 tablespoons chopped fresh parsley leaves


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal.
  2. Cook onion, carrots, and celery in hot oil until tender, 2 to 3 minutes.
  3. Stir chicken, chicken stock, egg noodles, 1 teaspoon salt, and ½ teaspoon pepper with the vegetables.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Soup/Stew and cook for 3 minutes on High pressure.
  6. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  7. Stir parsley into the soup and 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.

For more pressure cooker soup recipes, you might enjoy:

Pressure Cooker Matzo Ball Soup

Pressure Cooker Vegetable Soup

Pressure Cooker Minestrone


5.0out of 5 Stars

(19 Reviews)

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What others are saying

Image of Linda Howey

Linda Howey says:

My daughters hate leftovers so I always look for recipes for my leftovers. I used the chicken left from the Mealthy rotisserie chicken. We all loved this soup.

Image of DC Cote

DC Cote says:

Fantastic recipe and it's so quick! I was sick and not wanting to run to the store or spend hours making soup. This recipe was perfect and really flavorful. I used egg noodles, ground white pepper, and a little extra salt, it was fantastic.

Image of Jordan Clark

Jordan Clark says:

I love, love, love this recipe! Making homemade chicken noodle soup has never been easier. I made this and my husband thought I spent hours cooking. When I told him I made it in my pressure cooker in a matter of minutes he didn't believe me. Yummy!

Image of Santana Williams

Santana Williams says:

The key to this recipe is cutting the chicken up into small pieces. 1/2 to 1-inch pieces should be sufficient. I used a single, large chicken breast. It cooked the meat perfectly and was tender, not rubbery. I added some garlic and thyme to the pot and it turned out really good.

Image of Monica Allen

Monica Allen says:

Really good for a quick recipe. I do prefer shredded chicken but when you're not feeling well and/or wanting something fast and easy, this will get the job done. Think, making a soup from scratch in less than 5 minutes! Only a pressure cooker can do that.

Image of Sheila Long

Sheila Long says:

Quick sauté, pressure cook, and eat! It's really that simple. I add in some extra seasoning, hot sauce, and I'm good to go.

Image of Katrina Beyer

Katrina Beyer says:

I tweaked this recipe to make it Chicken Zoodle Soup and it was fantastic. Add 3 tsp of minced garlic with the veggies while sauteing. During the last minute of sauteing, sprinkle 1/4 tsp rosemary and 1/2 tsp thyme. Stir, then add 2-3 med zucchini (chopped or spirilized) and 1 bay leaf before following the rest of the recipe. (omit the pasta) Once cooking is complete, add 2 TBSP of fresh lemon juice. Delish!!

Image of Rebecca Hohlstein

Rebecca Hohlstein says:

Made the recipe as is. Perfection! I served it with whole grain bread a variety of cheeses.

Image of Peter Dowell

Peter Dowell says:

I doubled the chicken and added minced garlic to the saute. Seasoned with Pappy's Seasoning and it was fantastic!!!

Image of Megan Sofka

Megan Sofka says:

Needs some additional bouillon, but worked great!

Image of Rayce Beetz

Rayce Beetz says:

Used thighs, doubled stock, added garlic & coriander. Cooked noodles separate because I doubled the veggies & 6qt only goes so far. Regardless, went from 90 minutes to 25 & the chicken was windblowingly delicious.

Image of Diane Burkard

Diane Burkard says:

It was super easy to make and very tasty. At first I was afraid to put any noodles in it thinking it would suck up all the liquid and will be too much so I advise not to put a lot of noodles in. However when it was done it tasted great and the noodles were perfect.

Image of Ruth Campbell

Ruth Campbell says:

Fantastic - I did add 3 garlic cloves when sautéed. Also added a tablespoon Better than Bouillon. Soup was amazing. Family loved it.

Image of Emily Sweeney

Emily Sweeney says:

This was fantastic!! Didn’t change a thing. Could tweak it to make more as I quickly ran out - couldn’t believe how much everyone liked it.

Image of Trish Bradley

Trish Bradley says:

So good.

Image of Cassandra Martin

Cassandra Martin says:

This is the best chicken noodle I've ever had hands down. Super easy to make and everyone loved it. I will make half the quantity next time and still have left over with two people eating. This will serve a lot of people

Image of Deborah Lehr

Deborah Lehr says:

I used rotisserie chicken instead and it was fabulous!!! I will definitely make it again.

Image of Ivonne Norman

Ivonne Norman says:

This was the first recipe I whipped up in the Mealthy pot and boy did this seal the deal. Super impressed with how quickly you can throw these things together in the pot and get a comparable outcome to the stove top version.

Image of Donna Semonchuk

Donna Semonchuk says:

All I have to say is awesome. delicious and quick.