Want to know how to make chicken noodle soup with a pressure cooker? If this is your first time, then you’re in luck!
—This post is courtesy of Homemade Recipes. (Original publish date January 21, 2016), Shared with permission—
Learn how to make chicken noodle soup using a pressure cooker. Easiest…recipe…ever.
Chicken Noodle Soup
Using A Pressure Cooker
Nothing beats an old-fashioned homemade chicken noodle soup recipe when you’re feeling down and out. Each spoonful of a delicious chicken soup can create wonders, taking you from sick and depleted to warm, comfortable and feeling much much better. It’s just good for the soul and that’s no dispute.
While you may or may not have your own simple chicken noodle soup recipe, it’s always good to have a couple under your sleeve in case you get tired of one. Thanks to Instructables’ user jessyratfink, you can learn how to easily prepare a mouth-watering chicken noodle soup using a pressure cooker. Packed with shredded chicken, carrots, celery, onions and egg noodles, you’ll want to make this recipe over and over…and over again.
Chicken Noodle Soup Ingredients:
- 2 lbs. chicken thighs, skin on and bone in (3 or 4 thighs)
- 4 carrots, sliced into 1/4 inch rounds
- 3 stalks celery, diced
- 1 onion, finely diced
- 3 cloves garlic, minced
- 4 c. chicken stock
- 4 c. water
- couple handfuls of egg noodles
- salt and pepper
- poultry seasoning (optional)
- fresh parsley for topping the soup (optional)
Step 1: Prepare the Chicken
Grab your chicken thighs and make sure to cut off any huge chunks of fat. While fat does provide flavor for the soup, you don’t want too much of it. Also cut off any excess skin. To get all of the flavor you can from the chicken, you’ll have to lightly brown the skin of each thigh. Turn the stove on to medium heat and let the pressure cooker get hot. Add some vegetable oil and let it heat up. Once the oil is smoking, lightly salt and pepper the thighs and place a couple of them skin-side down in the cooker. Let them cook for just a few minutes. Flip them over and let them cook on the other side for a minute or so.
Repeat this with all the thighs.
Step 2: Sauté Vegetables
With the chicken set on the side, add the celery, carrots and onion into the pressure cooker. Turn the heat down slightly if the oil is popping. Add a pinch of salt and pepper and cook the vegetables for a few minutes, stirring it occasionally. Once the onions are translucent, add in the garlic and cook it for another 2 minutes. If you wish, you can also add a bit of poultry seasoning.
Step 3: Combine Everything In A Pot
After the veggies are finished cooking, add the chicken back into the pot and throw in the 4 cups of stock and 4 cups of water. Stir it all together.
Step 4: Pressure Cook It!
Lock the lid on the pressure cooker and turn the heat up. Once you get the pressure, turn down the heat to low and set a timer for 20 minutes. After the timer goes off, take the pot off the heat and let the pressure release naturally.
Step 5: Finish the Soup
Once the pressure is released open the cooker, pull out the chicken thighs and set them aside. Now either skim the fat in the pot or keep it; it’s really just up to preference. Add the noodles, put the pot back on the heat and get it bubbling again. Toss in about a cup of noodles and cook it according to the directions on the package. Use a fork the shred the chicken and add it to the cooker. Stir well and taste the soup to make any adjustments, such as adding a bit more salt and pepper. Top with fresh parsley and squeeze half a lemon in there if you’d like. Now you know how to make chicken noodle soup! Enjoy!
Are you going to give this chicken noodle soup recipe a try? Let us know below in the comments!
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