There is nothing better than a good chicken and noodles soup on a cold day. For that matter, on any day! I’m so glad I found this recipe. I know I’m guilty of just grabbing a can of Chicken Noodle soup when I get the craving. Now I can have a hearty bowl of homemade Chicken Noodle soup instead! You definitely have to give this recipe a try. It’s super easy.
To get started you just need set your pressure cooker to SAUTE ( we love our Ninja Foodi ). Then just add your olive oil and onions and cook until the onion start to soften. This should take 3-5 minutes. Also if you have a picky eater you can dice the onions a little smaller.
The Good Stuff
This is when you add your carrots, celery, bay leaf, chicken, and chicken broth. Make sure your carrots are sliced evenly. This way all the carrots will cook evenly. Again you can cut your veggies smaller if you like smaller veggies in your Chicken Noodle soup.
What type of Chicken Do I Use?
I used 2 chicken breasts but you could easily use boneless chicken thighs. If you only have bone in chicken handy that’s ok too, you will just need to pick the chicken off the bone instead of sghredding it!
I went ahead and added salt and pepper to my chicken breasts when I added them to my pressure cooker. You can certainly add your salt and pepper at the end too. Especially if you have someone that needs to control their salt intake.
Broth or Stock?
What is the difference? Chicken stock tends to be made from chicken bones. And chicken broth is generally made from the meat. They can be used interchangeably. Chicken stock will give you a richer flavor as it gets a lot of its flavor from the chicken bones it cooks in.
For this recipe I use chicken broth because I like the taste of the veggies. I feel like I get plenty of chicken flavor using broth. But feel free to experiment and see which one you like!
Don’t be tempted…
I fight the urge to add more noodles when I cook this Chicken and Noodles soup recipe. Trust me the egg noodles will soak up that broth and there will be plenty of noodles for everyone to enjoy.
Now is the time to add the shredded chicken back in the pot. Mix it up real good and taste. Now is the time to add salt and pepper if needed.
I shredded my chicken with a couple of forks. But you could just as easily dice, slice or cut into little shapes if you wanted! Tip: A hand mixer or Kitchenaid works great for shredding chicken breasts.
Time to dig in…
I’m so glad I found this Chicken Noodle soup recipe. I hope you and your family enjoy it just as much we do!
- 1 medium onion (diced)
- 1 tbls Olive Oil
- 2 Chicken Breasts (about 8 oz each)
- I cup carrots (sliced)
- 1 cup celery (sliced)
- 1 bay leaf
- 6 cups chicken broth
- 2 1/2 cups of egg noodles
- Salt and Pepper to taste
- Set your pressure cooker to saute
- Add olive oil and onion. Cook until onions are softened
- Add chicken, celery, carrots, bay leaf, and chicken broth
- Set your pressure cooker to MANUEL HIGH PRESSURE and set the time for 10 minutes
- When the 10 minutes is up use the quick pressure release. Take out chicken and shred with a fork and remove bay leaf
- Set your pressure cooker to SAUTE and when it starts to boil add egg noodles and cook for 6-8 minutes.
- Add your chicken back in and salt and pepper to taste.
Feel free to add more chicken broth if you like.
Amount Per Serving: Calories: 212Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 1035mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 18g