This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
Hi everybody! Cami here. One of my all time family favorite recipes is our creamy chicken noodle soup. I posted the recipe about a year ago, and it also became a TIDBITS favorite recipe. I make it almost monthly during the cold and flu season and it is my go-to for bringing a meal to new mama’s or friends who need a boost.
If you’ve been hanging around here the last year, you know my sister Marci and I have a bit of an obsession for the electric pressure cooker. Because this modern day appliance makes cooking meals so much easier, it should come as no surprise that I asked Marci to help me adapt it for the electric pressure cooker.
Now I don’t have to plan hours ahead of time to whip up this delicious and comforting soup. No need to pre-cook the chicken, or simmer the veggies in a different pan. You just throw it all into the pressure cooker pot, do some “beep, beep” action – and wait for this amazing appliance to do the rest of the work.
I might also suggest you compare the OLD RECIPE to the NEW RECIPE and see how easily you can adapt your favorites for the electric pressure cooker.
And then add “electric pressure cooker” to your Christmas wish list . . . if you can wait that long.
Enjoy this yummy soup, from our home to yours.
Cami and Marci
Pressure Cooker Creamy Chicken Noodle Soup
Enjoy this creamy and comforting take on the classic chicken noodle soup.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6-8 servings
- Category: Soup
- 32 oz chicken stock
- 2 cubes chicken bouillon
- 2 heaping cups chopped carrots
- 2 cups chopped celery
- ½ medium onion, finely chopped
- 2 (10 oz) cans of cream of chicken soup
- ¾ cup evaporated milk
- 1 pound chicken tenders
- 12 oz package egg noodles
- 1 tablespoon olive oil
- 2 cups frozen peas
- Salt and pepper to taste
- Add chicken stock and bouillon cubes to the pressure cooker pot. Using the saute or simmer function, simmer until the cubes are dissolved. Add carrots, celery, onion, and chicken tenders; stir. Cook at high pressure for 5 minutes.
- Fill a large pot with water and add 2-3 large pinches of salt. On a stove top, bring the water to a boil; add pasta and cook to package directions. When tender, drain the pasta and toss with 1 tablespoon of oil to prevent the pasta from sticking. Set aside.
- When pressure cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays from the valve, turn knob back to a sealed position and wait another 5 minutes before opening again.
- Remove chicken and shred or chop into bite size pieces. Return to pot
- Stir in peas, cream of chicken soup, evaporated milk and add salt and pepper to taste. Using the saute or simmer function, simmer until the soup is the desired temperature.
- To serve, ladle soup into bowls and add desired amount of noodles.
- Store leftovers in the fridge for up to 5 days, or in the freezer for 2 months or so. Keep noodles separated from the soup during storage.