69 Award-Winning Soup Recipes
This pressure cooker chicken noodle soup brings rich broth, tender chunks of chicken, and hearty vegetables together in minutes, not hours.
Equipment
- 1 Pressure cooker Large size
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Medium onion chopped
- 2 cloves Garlic minced
- 2 Carrots sliced
- 2 stalks Celery sliced
- 1 teaspoon Dried thyme
- 6 cups Chicken broth
- 2 cups Cooked shredded chicken
- 1 cup Egg noodles
- Salt and pepper to taste
- 2 tablespoons Fresh parsley chopped
Instructions
Instructions
- Heat olive oil in pressure cooker pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté about 5 minutes until softened.
- Add dried thyme, cook 1 more minute for flavor to bloom.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken and egg noodles. Stir to combine.
- Seal pressure cooker. Cook on high pressure for 6 minutes. Use quick release.
- Open lid, test noodles. Simmer uncovered a few more minutes if needed.
- Season with salt and pepper. Sprinkle fresh parsley to serve.
Notes
Store soup in fridge for 3-4 days or freeze for later. Reheat gently to keep noodles from overcooking.