Bitterly cold temperatures outside make a big comforting pot of soup for dinner a no brainer, especially when it's my special homemade chicken noodle soup. I love knowing that we're not only getting a nourishing, hot meal, but it just might also be helping to ward off the nasty cold and flu bugs that are being passed around my kids' schools currently.
While most homemade soups require you to prepare your stock separately before making the soup, I'm going to share a little secret with you on how to eliminate this step, slashing your cooking time... I use my pressure cooker!
I know many of you probably have horror stories of exploding pressure cookers coming to mind at the moment, but I assure you that modern pressure cookers are really quite safe. I use mine regularly for many of our family favorite recipes — Hungarian goulash, stuffed peppers, meatballs with sauerkraut, and of course, chicken noodle soup.
Think of a pressure cooker as the polar opposite of a slow cooker. While both allow you to toss all of your ingredients into a single pot, Crockpots cook meals low and slow, making them ideal for starting dinner before you head to work in the morning.
But a pressure cooker is the perfect kitchen tool for getting the same tender and flavorful meals on the table in a small fraction of the time a slow cooker takes, meaning you can sleep in and cook a meal quickly in the evening.
If I'm being honest, I guess I could say that my homemade chicken noodle soup isn't totally from scratch. I do add a little bit of Better Than Bouillon Chicken Base to the pot. You can find it at Walmart with the chicken stock. My store doesn't carry the organic version that I had on hand, but they do have it online, so stores that have a bigger selection of organic products may have it.
Although I have in the past, I also don't make my own homemade noodles very often. Instead, I purchase Mrs. Weiss' Kluski Noodles (pictured above) — they're the closest to homemade in taste and texture I've found. These can also be picked up at Walmart, and they can be found way down on the bottom shelf with the rest of the noodles and pastas.
Filled with shredded chicken, carrots, celery, onion, and potatoes, this is one standout chicken soup recipe minus the noodles, but I like it best with them!
Souper Cubes 2-Cup Freezer Trays with Lids
If you like to freeze leftover soup for later, you NEED these sturdy silicone trays with lids!! These are the perfect size for freezing and reheating individual servings. AND they're easy to use and clean like a dream, with no residual odors!
Printable Recipe ↓
Pressure Cooker Chicken Noodle Soup
Ingredients
- 3 bone-in chicken breasts
- 1 (1-pound) bag carrots - peeled and sliced
- 2 medium celery stalks - sliced into half moons
- 1 large potato - peeled and cut into cubes
- ½ medium onion - chopped
- 3 quarts water
- 2 tablespoons Better Than Bouillon chicken base
- 1 (8-ounce) bag Mrs. Weiss' kluski noodles - cooked according to package
- 1 tablespoon kosher salt - plus extra for seasoning
- freshly ground black pepper - to taste
Instructions
- If your pressure cooker has a bottom insert, place that in the pot first. Then add the chicken breasts, carrots, celery, potato, and onions. Fill with 12 cups of water and add the chicken base.
- Place the lid on the pressure cooker and turn the burner on high heat to start. Once your pressure cooker reaches the low pressure cooking stage, you'll set your timer for 40 minutes. Reaching low pressure takes about 20 minutes and is indicated by the first line on my pot, but if you have an older model with a rocker it would be indicated by a slow rocking. Adjust the heat as needed during cooking to maintain the low pressure setting.
- When the timer goes off, remove the pressure cooker from the heat and release pressure. I typically do this by holding down the pressure indicator until no more steam is released. It's also ideal to cook your noodles at this time.
- After the lid unlocks, remove the cooked chicken breasts from the pot. Remove and discard the skin and bones and other undesirable parts, and then shred the cooked chicken with two forks. Add the shredded chicken back to the pot along with the cooked noodles.
- I wait to season the soup after cooking, adding about 1 tablespoon of kosher salt to start and more as needed, as well as pepper to taste.
If you're looking for a little something to pair with your chicken noodle soup, try our favorite Bread Machine Sourdough Loaf. It's crusty and delicious slathered with butter...
And if you have an extra 10 minutes or so, try making your own homemade butter — you won't be sorry, promise!!
Did you make this recipe?
I'd love to see how your chicken noodle soup turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Karen says
This has become my go-to soup recipe. I absolutely love it and was wondering if you have converted it to the instant pot yet? If so, would you be so kind as to share the pressure cook instructions?
Tara Kuczykowski says
Oh, I'm so happy you love it, Karen! Thanks for the reminder about converting it — will add it to my list ASAP. The biggest difference I've noticed between the Instant Pot and a stovetop pressure cooker is that the IP does not seem to lose any water all all through the cooking process, so you either need to adjust the seasonings or reduce the water a bit to compensate. Stay tuned and I'll plan to try and figure it out in the next few weeks!
Karen says
@Tara Kuczykowski, Thank You so much for responding. I’ll keep an eye out for the converted recipe!
Jess says
What if my chicken is frozen?
Tara @ Unsophisticook says
Hi Jess! It shouldn't affect the cooking time — it will just take longer to come to pressure.