Pressure cooking is a fantastic way to whip up a meal in less than an hour. That includes delicious, from-scratch soups as well. If you’re looking for a great recipe for chicken noodle soup, you’ve come to the right place. We love this pressure cooker version. The best part.. it’s ready in less than an hour, so get your soup bowl and your spoon ready.
To get your soup cookin’, here’s what you’ll need:
2 pounds of chicken, onion, carrots, celery, butter, lemon juice, poultry seasoning, garlic, fresh thyme, parsley, a bay leaf, your favorite noodles and salt and pepper. You’ll also need 6 cups of fresh water.
Heat your pressure cooker and melt the butter. Toss the veggies in and saute for a minute.
Stir in your herbs and seasonings and place the chicken on top. Pour the water in and close the unit. Press the reset/cancel button. Turn the steam release valve to closed and press the soup/stew button (or manual button, if using another model) and adjust the time for 25 minutes.
When the timer reaches zero, your food is ready. Carefully release the steam and remove the lid. Take the chicken out and set it aside to cool.
Place your noodles in the pot and put the lid back on the unit. Turn the steam vent to closed and clear/cancel the settings. Press the rice/risotto button and set the time to 5 minutes.
While you’re waiting on the noodles to get done, take the chicken off the bones and dice it up.
Again, release the steam carefully and remove the lid. Add the diced chicken and season with salt and freshly ground black pepper to taste.
That’s all there is to it. Your soup is hot and ready to serve.
Not bad for a soup that would have taken a few hours on a conventional stove top.
I do hope you’ll give this one a try friends. It’s super yummy!
If you’re looking for more pressure cooker recipes, check out this link —> Electric Pressure Cooker Recipes. I’ll be adding more to that category soon, so be sure to check back as often as you like.
Make it a fantastic day and as always, keep it delicious!
Till next time ~ much love, Connie
- 1 tbsp butter
- 2 lbs chicken (thighs and legs)
- 1 medium onion, diced
- 3 lg celery stalks, diced
- 2 lg carrots, diced
- 2 garlic cloves, minced
- 1 tbsp freshly squeezed lemon juice
- 2-3 sprigs thyme, picked off the stem and chopped
- 1 bay leaf
- 1 tsp fresh parsley, chopped
- 1 tsp poultry seasoning mix
- 1 tsp salt
- 1/8 tsp pepper
- 6 C filtered water
- 8 oz dry, extra wide egg noodles
- Salt and freshly ground black pepper to taste.
- Heat the pressure cooker unit.
- Add the butter veggies and garlic.
- Saute one minute.
- Add the herbs and seasonings.
- Lay the chicken on top and cover with the water.
- Place the lid on the unit and turn the steam valve to the locked position.
- Clear the setting by pressing cancel.
- Press the soup/stew selection and adjust the timer to 25 minutes.
- After the unit counts down to zero, carefully release the steam by turning the valve.
- Remove the chicken and set aside to cool.
- Remove the bay leaf.
- Stir in the noodles.
- Place the lid back on the unit and clear the settings by pressing cancel.
- Turn the steam release valve to locked and press the rice/risotto button.
- Adjust the timer to 5 minutes.
- While the unit is cooking the noodles, remove the chicken from the bones and dice.
- Once the unit counts down to zero, carefully release the steam and remove the lid.
- Add the diced chicken to the pot and season with salt and pepper to taste.
- Serve hot.
Recipe by: Connie Murray @Happybellyfoodie.com