Are you craving a soul-warming, mouthwatering chicken noodle soup that can be prepared in just 30 minutes? Look no further! This pressure cooker chicken noodle soup is about to revolutionize your meal prep, delivering restaurant-quality flavor in a fraction of the traditional cooking time. Imagine tender chicken, perfectly cooked vegetables, and silky noodles swimming in a rich, aromatic broth – all made with minimal effort and maximum deliciousness. Whether you're battling a cold, looking for a quick weeknight meal, or simply want to impress your family, this recipe is your ultimate culinary secret weapon!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 pound chicken breast, diced
- 6 cups chicken broth
- 2 cups egg noodles
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping onions, slicing carrots and celery, and dicing chicken breast into uniform bite-sized pieces.
- Set the pressure cooker to sauté mode and heat olive oil. Add chopped onions and sauté for 2-3 minutes until they become translucent and slightly softened.
- Add sliced carrots and celery to the pressure cooker, stirring and cooking for an additional 2 minutes to release their aromatic flavors.
- Add diced chicken breast to the vegetable mixture, stirring to brown the exterior of the chicken pieces for about 3-4 minutes.
- Pour chicken broth into the pressure cooker, ensuring all ingredients are submerged. Season with salt and pepper to taste.
- Close the pressure cooker lid and set to high pressure. Cook for 8-10 minutes to ensure chicken is fully cooked and tender.
- Once cooking cycle is complete, perform a quick release of pressure to prevent overcooking.
- Open the lid and add egg noodles directly into the hot broth. Let them cook for 4-5 minutes until they are tender but not mushy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into serving bowls, ensuring each portion has a good mix of chicken, vegetables, and noodles.
- Let the soup cool for 2-3 minutes before serving to allow flavors to meld and prevent burning.
Tips
- Ingredient Prep is Key: Ensure all ingredients are cut to uniform sizes for even cooking and consistent texture.
- Don't Overcook the Noodles: Add egg noodles at the end and cook just until tender to prevent them from becoming mushy.
- Quick Release Matters: Use a quick pressure release to stop the cooking process and prevent overcooked chicken.
- Season Gradually: Start with a light hand on salt and pepper, and adjust to taste at the end of cooking.
- For Extra Flavor: Consider adding a bay leaf or some fresh herbs like thyme or parsley during cooking for deeper flavor.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days. Store noodles separately if possible to prevent them from becoming soggy.
- Customize Your Soup: Feel free to add additional vegetables like peas or swap chicken breast for thighs for a richer flavor.Pro Chef Secret: Let the soup rest for a few minutes after cooking to allow the flavors to meld together perfectly!
Nutrition Facts
Calories: 318kcal
Carbohydrates: 38g
Protein: 29g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 67mg
