Pressure Cooker Chicken Noodle Soup Recipe
Cozy Up with the Best Pressure Cooker Chicken Noodle Soup!
Is there anything more comforting than a warm bowl of chicken noodle soup? This isn’t your grandma’s slow-simmered recipe (though we love those too!). We’ve streamlined the process with a pressure cooker, delivering all the classic flavor in under an hour. Perfect for busy weeknights, chilly days, or when you’re feeling under the weather, this Pressure Cooker Chicken Noodle Soup is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe:
- Fast & Easy: From prep to table in just 45 minutes! The pressure cooker does all the heavy lifting.
- Flavorful: We use a simple blend of herbs – thyme and rosemary – to create a deeply satisfying broth.
- Comfort Food Classic: It’s the ultimate feel-good meal.
- Versatile: Easily adaptable to your preferences – add more veggies, different noodles, or a squeeze of lemon!
Tips for Success:
- Don’t Overcook the Noodles: Noodles continue to cook even after the pressure is released. We recommend 3 minutes of pressure cooking for perfectly tender noodles.
- Shred the Chicken Immediately: Shredding the chicken while it’s still warm makes it much easier.
- Adjust Seasoning: Taste the soup after cooking and add more salt and pepper as needed.
- Fresh Herbs: While dried herbs work beautifully, feel free to use fresh thyme and rosemary for an even brighter flavor.
Serving Suggestions:
Serve this hearty soup with a side of crusty bread for dipping, a simple green salad, or a grilled cheese sandwich. It’s also fantastic for meal prepping – leftovers taste even better the next day!
Frequently Asked Questions:
Q: Can I use different types of noodles?
A: Absolutely! Egg noodles are traditional, but you can substitute with other small pasta shapes like ditalini or rotini.
Q: Can I add vegetables other than carrots and celery?
A: Yes! Peas, corn, green beans, or potatoes would all be delicious additions.
Q: Can I use pre-cooked chicken?
A: You can, but it’s not necessary. The pressure cooker will cook the chicken perfectly. If using pre-cooked chicken, add it during the last few minutes of cooking to warm it through.
Q: Can I make this soup spicier?
A: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a little heat.
Q: Can I freeze this soup?
A: Yes, but the noodles may become a bit mushy upon thawing. It’s best to freeze the soup without the noodles and add them when reheating.
Pressure Cooker Chicken Noodle Soup
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 8 cups Chicken broth
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 cup Onion, chopped
- 1 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Egg noodles
Instructions
- Place chicken breasts, chicken broth, carrots, celery, onion, thyme, rosemary, salt, and pepper in the pressure cooker.
- Close and lock the lid. Cook on high pressure for 15 minutes.
- Quick release the pressure. Remove the chicken and shred it with two forks.
- Return the shredded chicken to the pressure cooker.
- Add the egg noodles. Cook on high pressure for 3 minutes.
- Quick release the pressure. Stir well and serve.
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