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A Really Good Chicken SoupNewsletter

This comforting chicken noodle soup is packed with tender shredded chicken, hearty vegetables, and warm herbs, all harmonized together in rich golden broth thanks to pressure cooking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker electric or stovetop

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil for sautéing
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 8 cups chicken broth
  • 2 cups cooked chicken breast shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup egg noodles
  • 2 tablespoons fresh parsley chopped

Instructions
 

Instructions

  • Heat olive oil in the pressure cooker on sauté mode or over medium heat if using stovetop version.
  • Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
  • Add chicken broth, dried thyme, salt, pepper, and bay leaf. Stir to combine.
  • Seal pressure cooker, set to high pressure, and cook for 7 minutes once pressure has built.
  • Quick release steam, then open lid. Add shredded chicken and egg noodles. Stir well.
  • Using sauté function or low heat, simmer uncovered for 15–20 minutes until noodles are tender. Remove bay leaf and stir in parsley before serving.

Notes

Use rotisserie chicken or frozen chopped veggies for convenience. To thicken soup, mix cornstarch with water and stir in while simmering.