Ever have one of those days where you didn’t thaw anything, didn’t go grocery shopping, didn’t have a plan for dinner? Situations like this are how recipes like my savory Pressure Cooker Chicken Noodle Soup are born.
The first time I made Pressure Cooker Chicken Noodle Soup, it was out of desperation. We didn’t want to go out, but I didn’t have anything quick and easy to make for dinner. I looked around my kitchen and saw I had carrots, celery, pasta, and frozen boneless, skinless chicken breasts. I started putting 2 and 2 together…
Ok, before we even get in to it: Do I *have* to have a pressure cooker?
Right off the bat… Yes and No. (Super helpful, I know)
The beauty of this recipe is being able to capitalize on the convenience of the pressure cooker, but you can get the same delicious end result without one! See Recipe Notes for more info…
Key Ingredients
- Chicken – Chicken breasts, chicken thighs – all are welcome here. What makes this recipe easy is using something that is boneless/skinless to cut down on the amount of prep work. You can technically use chicken legs or wings, if you’re ok with deboning the meat. Important Note: You want to use “individually quick frozen” chicken – meaning, the frozen pieces are loose and independent of each other, not a big frozen brick of chicken (makes for a great visual, doesn’t it?)
- Veg – You can add whatever vegetables you like (see Recipe Notes)! I’ve kept the recipe simple with celery and carrots to achieve that classic Chicken Noodle Soup flavor and feel.
- Pasta – You want to use short pasta, but you can use longer pasta in a pinch.
The Process
Set up your pressure cooker and gather your ingredients. The cooking time may vary a bit based on the size of your chicken breasts, so keep that in mind. If your chicken is not quite fully cooked after pressure cooking, boil in the water/bullion mixture until fully cooked.
Be sure to cook the chicken to at least 165° F. For some pretty sweet safe minimum cooking temperature charts, click here!
Once the chicken is fully cooked, pull it out of the pot and shred it. Now you’re ready to add your remaining ingredients, except the pasta. Save that for the very end.
Savory Pressure Cooker Chicken Noodle Soup
Equipment
- Pressure Cooker (Instant Pot)
Ingredients
- 3-4 chicken breasts Individually quick frozen, boneless, skinless
- 2 bouillon cubes
- 3 celery ribs chopped (about ½ cup)
- 3 carrots peeled and sliced (about 1 cup)
- 2 cups uncooked short pasta (ex: macaroni)
- ½ tsp poultry seasoning
- 1-2 tsp lemon juice
- Salt and Pepper to taste
Instructions
- For this recipe, I use a 6qt Instant Pot Duo.Place individually frozen chicken breasts in the Instant Pot with at least 2 cups of water the bouillon cubes. Pressure cook for30min. Quick release. Ensure chicken has reached an internal temperature of 165°F with a food thermometer in the thickest portion of the chicken.
- Remove cooked chicken to a plate, and set the Instant Pot to "sauté". Add the chopped celery and carrots, and bring to a simmer.
- Once the carrots and celery begin to soften, add 3 cups of water and pasta. Let everything boil until the pasta is tender.
- Add poultry seasoning, lemon juice and salt/pepper to taste.
- Finally, shred the chicken and return it to the pot. Stir everything together and enjoy!
Recipe Notes:
- My chicken breasts are HUGE: Chicken breasts vary, so the cooking time may need a little adjusting. The best way to make sure your chicken is thoroughly cooked, is to check the internal temperature with a food thermometer. You want the internal temperature to be at least 165°F, in the center of the thickest portion of the breast.
- My chicken breasts are one big frozen blob: This is NOT something you want – if this is the case, the chicken may not cook evenly or thoroughly in the pressure cooker. I would recommend thawing the chicken and make this stovetop soup.
- What kind of pressure cooker did you use? For this recipe, I use a 6qt Instant Pot Duo. If you have a different pressure cooker, you may need to make adjustments to the recipe. See your manufacturer’s instructions.
- Do I have to use a pressure cooker? No. You can easily make this a stovetop recipe. Cook your chicken via your preferred cooking method (boiling, roasting, etc…) and use the rest of the recipe as a guide for a stovetop recipe.
- I don’t have short pasta… I know I’m about to upset some people here but, if all you have is long pasta, you can break it into smaller pieces.
- Why bullion cubes? To boost the flavor! You do not have to use them if you don’t have them on hand. You can also use a bullion alternative or punch up the seasonings by adding a little more poultry seasoning.
- How long can I store it? This soup makes FABULOUS leftovers. In fact, it’s often better the next day (hello meal-preppers!). You can safely store this soup for up to 3-4 days in your fridge. For more information on safely keeping leftovers, click here.
Finishing Touches
Make the following additions/substitutions based on what you have in your kitchen:
- Frozen Carrots, Peas and Carrots, Corn, or Mixed Vegetable Blend
- Fresh, Frozen or Canned Diced Potatoes
- Make this as meaty as you’d like with extra chicken
- Rice Instead of Pasta – Cook white rice along with the vegetables in the broth, or add fully cooked brown/wild rice to your finished soup
This soup is hearty and filling on it’s own, but it’s even better served alongside warm crusty bread or classic saltine crackers.
See below for more serving ideas:
- Fresh, crusty bread – French loaf, Italian loaf, Sourdough, etc…
- Crackers – Saltines, Cheese Crackers, Herbed/Flavored Crackers
- Sharp cheeses – Sharp Cheddar, Parmesan, etc…
- Grilled Cheese Sandwiches
- Garlic Bread/Toast
Happy Pressure Cooking and Enjoy!