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Homemade Chicken Noodle Soup

This comforting pressure cooker chicken noodle soup delivers tender shredded chicken, hearty vegetables, and perfect noodles in under an hour — perfect for chilly nights or busy weekdays.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 199 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 2 Boneless skinless chicken breasts tender and juicy
  • 8 cups Chicken broth deep, cozy flavor
  • 4 Celery stalks chopped
  • 4 Whole carrots peeled and chopped
  • 0.5 Onion diced
  • 0.25 teaspoon Dried thyme leaves
  • 1 teaspoon Minced garlic
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 2 Bay Leaves
  • 2 cups Egg noodles
  • 2 cups Water

Instructions
 

Instructions

  • Heat oil in pressure cooker over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5 minutes.
  • Pour in chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
  • Add chicken breasts, reduce heat, cover and simmer for 20 minutes.
  • Remove and shred chicken with forks. Return shredded chicken to the pot.
  • Add egg noodles and water. Simmer for 8-10 minutes until noodles are tender.
  • Remove bay leaves. Taste soup and adjust seasoning as needed before serving.

Video

https://youtube.com/watch?v=WuI2TtW_P4s%3Fsi%3DKfj1Tgle_Ex5shl5

Notes

Use pre-chopped veggies or leftover chicken to save time. Freeze extra portions for later meals. Swap noodles with rice or potatoes if desired.