With May just around the corner, it seems like a recipe for chicken noodle soup wouldn’t be necessary, given the warm weather that should be coming soon – in our neck of the woods, anyway!! However, this particular recipe is wonderful, especially because it’s made in your pressure cooker! Folks are still getting sick, and when I’m not feeling well, chicken soup is the order of the day, not matter how warm the weather. Holly over at Spend With Pennies has one of the tastiest recipes, and it’s so easy to throw together! You can learn more about Holly here. While I’m sure I came across her blog several years ago, I must have inadvertently forgot about all of the deliciousness over there – shame on me!! I was thrilled to come across this recipe when my hubs was under the weather, and so glad to be able to share her recipe with all of you!
I did make one addition to this recipe, which was to add fresh lemon juice at the very end (you’ll see that in my video). I find that lemon just brightens the flavor of the soup overall, but it is also perfectly fine without it, just a personal preference. Okay, let’s jump right in!!
Ingredients
- 1 large onion diced
- 1 tablespoon olive oil
- 2 large chicken breasts boneless & skinless, about 8 ounces each
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 tablespoon parsley fresh
- 1 bay leaf
- 6 cups chicken broth or stock
- 4 ounces egg noodles approx. 2 ½ cups dry
- Juice of ½ lemon
- salt & pepper to taste
Instructions
Slice carrots and celery, set aside. Chop fresh parsley.
Set the Deluxe Multi-Cooker to SEAR on Med 20 minutes, and heat the oil for 3 minutes. Meanwhile, dice onions. Add the onions stirring frequently until softened, about 3-4 minutes.
Add in the rest of the ingredients EXCEPT the egg noodles and the lemon. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.
When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Remove bay leaf and discard. Remove chicken to board, and shred.
Set the Deluxe Multi-Cooker to SEAR on HIGH to bring soup to a boil. Once boiling, add in egg noodles, and cook until tender, about 6 minutes (up to 8 minutes if you like them very tender).
Add chicken back in, along with the juice of half of a lemon.
Stir to combine. That’s it! This is an easy and delicious recipe, and it also freezes well – if you have any leftovers! Please let me know if you give this recipe a try, and if you use lemon juice in the broth. I would love to hear from you! Please also be sure to visit Holly over at Spend With Pennies, and tell her I said hello!!
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Pressure Cooker Chicken Noodle Soup!
Equipment
Ingredients
- 1 large onion, diced
- 1 tbsp olive oil
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 boneless chicken breasts, @ 8 ounces each
- 1 tbsp chopped fresh parsley
- 1 bay leaf
- 6 cups chicken broth or stock
- 4 ounces uncooked egg noodles
- ½ lemon, juiced (optional)
- kosher salt and pepper, to taste
Instructions
- Slice carrots and celery, set aside. Chop fresh parsley.
- Set the Deluxe Multi-Cooker to SEAR on Med and heat the oil for 3 minutes. Meanwhile, dice onions. Add the onions stirring frequently until softened, about 3-4 minutes.
- Add in the rest of the ingredients EXCEPT the egg noodles and the lemon. Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.
- When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.
- Remove bay leaf and discard. Remove chicken to board, and shred.
- Set the Deluxe Multi-Cooker to SEAR on HIGH to bring soup to a boil. Once boiling, add in egg noodles,and cook until tender, about 6 minutes (up to 8 minutes if you like them very tender).
- Add chicken back in, along with the juice of half of a lemon. Stir to combine.
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