Pressure Cooker Short Cut Chicken Noodle Soup

Perfect for bitter cold weather and for when you’re feeling under the weather, this Pressure Cooker Short Cut Chicken Noodle Soup couldn’t be easier to throw together.  Warm, comforting, and good for you too!

I’m excited to introduce you to this month’s theme (I love a good theme, in case you haven’t noticed: Extracts, Flavored Water, Basics, etc etc).

It’s Soup’s On January!  Healthy soups and sides to start your New Year off right!  I’m starting with everybody’s favorite, Chicken Noodle Soup.

I’m convinced you just haven’t experienced a dynamite Chicken Noodle Soup until you’ve made it with a deep, dark, flavorful, homemade broth.  This, my friends, is (Instant Pot) Pressure Cooker Short Cut Chicken Noodle Soup and it is comfort food to the max!  My friend Barbara from Pressure Cooking Today created this recipe and it is one of the many incredible recipes from her book The Electric Pressure Cooker Cookbook.

There are so many recipes I have marked to try from her book including Greek Tacos, Cheesy Baked Chicken Taquitos, Cuban Sandwiches, Thai Chicken Rice Bowl, etc etc.  I recently shared her recipe for Easy Moo Shu Pork and it was a big hit with my husband and mom.  The kids were scared off by the mushrooms.  When do kids decide that food isn’t scary anymore!

On the other hand, my kids LOVED this Chicken Noodle Soup!  The same kids that won’t eat a carrot or piece of celery even if it’s drowning in ranch or filled with peanut butter, gobbled down this soup.  Granted, I served the noodles on the side and their bowls with 3/4’s noodle to a quarter soup, but still, they ate a carrot!  That’s monumental!

My favorite meals are ones that make you slow down and savor each warm, comforting bite, and that’s exactly what this soup does.  I like to serve it with my favorite homemade bread that is packed to the brim with whole grains and seeds of all kind.  Smear that bread with a yogurt/cream cheese whipped mixture, and I am in dip – dunkin’ heaven!

The short cut comes from using a rotisserie chicken, and in my opinion is complete genius!  I get all the homemade flavor in half the time!

The only change I made from the recipe was to use a whole grain pasta and I stored it separately from the soup in case I wanted to freeze the left overs.  That little tip works like a charm!

This is the first soup for this months theme of  “Soup’s On January!”  I’ve got more good stuff to come, just you wait!  I’ll also be throwing in some healthy sides that will pair perfectly with your yummy, healthy soups.  Warm, flavorful soup is one of my favorite meals ever, I can’t wait to get the rest of these recipes in your hands!

Tools used to make (Instant Pot) Pressure Cooker Short Cut Chicken Noodle Soup

Instant Pot or

Fagor LUX Multicooker

Enjoy!

*This post contains affiliate links. Thank you!

Be sure and check out these other amazing soup recipes from the blog

Creamy Chicken Enchilada Soup

Baked Potato Soup

Short Cut Chicken Noodle Soup

★★★★★

5 from 1 reviews

Homemade, flavorful Chicken Noodle Soup that comes together with minimal effort

• Author: Marci
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 75 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Pressure Cooker
• Cuisine: American

Ingredients

• 1 large fully cooked rotisserie chicken

For Chicken Broth

• 1 large onion, coarsely chopped with the skin on
• 2 large carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 3 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon pepperconrs
• 2 quarts (1.9 L) water

For Chicken Soup

• 1 tablespoon unsalted butter
• 1 large onion, diced
• 1 rib celery, diced
• 4 carrots, cut into 1/4-inch-thick rounds
• 1 tablespoon dried parsley
• 2 teaspoons salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 package (12 ounces) egg noodles, cooked according to package directions (I used whole wheat noodles)

Instructions

1. Remove the meat from the rotisserie chicken and dice into bite-size pieces.  Save the bones, meat, and skin and refrigerate until ready to use.

To Make the Chicken Broth:

1. Put chicken bones and skin in the pressure cooking pot.  Add the onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water.  Lock the lid in place.  Select High Pressure and 20 minutes cook time.
2. When the cook time ends, turn off the pressure cooker.  Let the pressure release naturally until completely released.  (If you’re short on time, let the pressure release naturally for 10 minutes and finish with a quick pressure release.). When the valve drops, carefully remove the lid.  Pour the stock through a strainer set over a very large bowl or pot.  Discard the bones, skin, vegetables, and herbs.  If time permits, let cool and remove the fat from the top.

To Make the Soup

1. Select Browning/Saute and melt the butter in the pressure cooking pot.  Add the onion and celery.  Saute for about 3 minutes, stirring occasionally, until tender.  Stir in your homemade chicken broth, the diced chicken, carrots, parsley, salt, and pepper.  Lock the lid in place.  Select High Pressure and 4 minutes cook time.
2. When the cook time ends, turn off the pressure cooker.  Let the pressure release naturally for 5 minutes and finish with a quick pressure release.  When the valve drops, carefully remove the lid.  Season with additional salt and pepper to taste.  Serve the soup spooned over the cooked noodles.

Keywords: instant pot, pressure cooker, chicken noodle soup, healthy soup, quick soup

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