A bowl of chicken noodle soup is a magical thing. Having it done on a weekday evening from scratch is next-level! This Pressure Cooker Chicken Noodle Soup is here for your Tuesday night goals. From raw chicken to soup you need less than an hour, with leftover rotisserie chicken you can be done in 30 minutes. This version is the most basic; in this case basic means comfort food. This is the flavor profile of the soup my mom would have made (often using rice instead of noodles), with poultry seasoning, salt and pepper, and parsley for finish.
This Creamy Chicken or Turkey Pot Pie with Puff Pastry Crust recipe is another cozy recipe for chilly winter dinners. Or try Easy Chicken Pecan Salad for a simple way to use up chicken or turkey leftovers. Finally, try this Veggie Packed Chicken Gnocchi Soup or Instant Pot Chicken Spaghetti for other pressure cooker options!
If you have some leftover shredded chicken (or even turkey) you can pick up the recipe below at step 3, starting with the vegetables, broth, seasonings, and pasta in the pressure cooker. Starting from raw chicken takes longer, but you can use chicken breast or chicken thighs (as I did below). I'm a big fan of the bouillon paste, but feel free to use canned or boxed (or homemade!) stock as well.
You can use whichever noodle shape you prefer here. I get a little picky with this choice! If I have egg noodles, I want my chicken to be shredded so that it is the same shape and size as the noodles. When I use ditalini, as shown here, I want my chicken diced into small cubes so that both noodles and chicken fit on the spoon all at once. This is in pursuit of that perfect spoonful where all of the vegetables, noodles, and chicken are present.
We serve this with crusty bread and a salad if I'm feeling ambitious. My kids have learned their bread habits from me; it's compulsory with soup! During the winter months, this is such a simple treat. On the weekends I'll make this for lunch after a morning spent playing in the snow and feel like some sort of rock star mom. I bet there's someone you could treat with this comforting bowl!
I hope you try this Pressure Cooker Chicken Noodle Soup and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Pressure Cooker Chicken Noodle Soup
- Pressure Cooker
- 10-12 oz. frozen chicken breast
- 7 cups chicken broth or stock
- 2 celery stalks, diced (about ¾ cup)
- 2 carrots, diced (about ¾ cup)
- 1 to 1½ teaspoon kosher salt (to taste)
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 8 oz. ditalini pasta or egg noodles
- Add chicken and 1 cup water to the pressure cooker. Cook, using manual high pressure for 14 minutes (only 9 minutes for thawed chicken).
- Allow natural release for 5 minutes, and then quick release the remaining pressure. Remove the chicken to a plate to cool slightly.
- Rinse the lid with cool water. Add remaining ingredients to the pot of the pressure cooker.
- Cook, using manual high pressure, for 6 minutes. Quick release the pressure.
- While the soup is cooking, shred the chicken.
- Add shredded chicken to the soup, stir together, and serve.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.