Pressure Cooker Chicken Noodle Soup
There is nothing more comforting and healing than a bowl of hearty homemade chicken soup. This soup is loaded with vegetables and has so much flavor. First, let me explain that if you don’t own a pressure cooker, you can still make this recipe in a regular old stock pot. Just increase the cooking time by four times! This is the best chicken soup you’ll ever make. Pinkie promise!
I have made this chicken noodle soup so many times, and it’s always comforting and flavorful. Making this in a pressure cooker, with only 20 minutes of cooking time*, the chicken broth turns out to be super flavorful– and there is an unexpected ingredient that helps to give that special “umami” that tickles the taste buds.
I did a little internet search for “Pressure Cooker Chicken Soup” and was surprised that many of the recipes list “chicken bouillon” or “chicken broth” as an ingredient. That made no sense to me!
I wanted to make chicken soup with….well, chicken! I knew I wanted to add a mirepoix (onions, carrots and celery), herbs etc. and nothing else! Then I remembered one of my most used books, “Pressure Cooker Perfection” from America’s Test Kitchen.
The recipe is so very, very simple. Really! Using the “saute” button, I
softened the onion with some salt for a few minutes, then added garlic,
then the vegetables.
What I didn’t do, per the recipe, was to add thyme. Instead, I made a “bouquet garni” of 6 fresh parlsey stems and 3 stems of fresh thyme, and tied it up with twine. That way, I could just toss it away, once the soup was done.
.. next, 8 cups of water (use less, so that you don’t fill your PC above the maximum line).
Here’s comes the “secret” ingredient. Soy sauce! (I used low-sodium soy sauce.). At first I was hesitant, but I’ve remembered that America’s Test Kitchen uses this ingredient in many other recipes I’ve mad. Okay, so here goes…
After adding water and the soy sauce, I nestled a whole (organic) chicken, breast up.
Today, as I am writing this blog post, I’m making another batch of this soup. This time, I bought an (organic) cut-up chicken, bone in– two split chicken breasts and four legs. The reason that I went with a “cut up” chicken is to make removing the skin and meat much easier. With a whole chicken, that sucker was hot, and that made cutting it up a bit of a challenge! Your choice.
You simply lock on the lid, and hit MANUAL (on the Instant Pot) and then 20 minutes, or bring your stove top PC to high pressure and cook for 20 minutes. If you’re cooking on a regular stove top pot, simmer for about 90 minutes.
America’s Test Kitchen says once time is up, for the soup, to do a quick pressure release. Be careful! The first time I made the soup, I had used a full 8-cups and some hot juice spit out! I had to wrap a towel around the lid, to prevent a big mess and I steered clear. The second time I made this soup, I used one cup less water and I did a natural release (about 15 minutes). Much better!
There is one step, in the original recipe, that I did not follow– I did not cook the noodles in the broth. I cooked my egg noodles separately, in salted water, then drained and rinsed them. When it was time to serve, I added noodles at the bottom of a bowl, then poured on the chicken soup. You might wonder why I do this? For one, I don’t like mushy noodles. Plus, I can have the option of adding rice, or no noodles at all!
It was dark, by the time we ate dinner, so I didn’t take any photos– until the next day… when I packed some soup for my lunch. As I was enjoying my lunch, I glanced down and thought the lighting looked perfect for a shot with my iPhone. So, here it is!
TASTING NOTES: It was a chilly and wet night when we sat down to eat this soup. My husband and son were happily slurping away, loving the flavor of the soup. Me? I was on the fence about the soy sauce– wondering if it was too much. The next day, I heated up the soup for my work lunch (hence the red cup and newspaper paper mat). Wow! The soup tasted even better! No kidding! I loved it so much, that I knew this would be my new “go to” chicken soup recipe. I like to make soups for my grown son to take to his own home– and it doesn’t hurt to have a frozen quart (or two) on hand for those days when someone isn’t feeling well. Chicken Soup for the Soul… yes, indeed.
Pressure Cooker Farmhouse Chicken Soup
I wanted a chicken soup recipe that was rich in flavor, without having to add chicken bouillon to the stock This soup more than delivered a flavorful broth, with plenty of chicken and vegetables. I have made this recipe multiple times, and I keep some in the freezer for those nights when we want a comforting soup– or one of us is getting a cold. It’s perfection for the Instant Pot– or this can be made on the stove top.Recipe adapted from America’s Test Kitchen “Pressure Cooker Perfection”
Servings: 8
Ingredients
- 1 tablespoon vegetable or extra-virgin olive oil
- 1 onion chopped fine, about one large yellow onion.
- 3 garlic cloves minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon. dried thyme
- 6 to 8 cups water depends on the size of your pressure cooker
- 4 carrots peeled and sliced 1/2 inch thick
- 2 celery ribs sliced 1/2 inch thick
- 2 tablespoons soy sauce
- 1 bouquet garni made with a few sprigs of fresh parsley and a bay leaf tied with kitchen string optional but adds extra flavor
- 1 4 -pound whole chicken, giblets discarded, or, a chicken cut-up, but NOT boneless, 2 breasts with four legs
- NOTE: I use2 chicken breasts, bone-in and either 2 thighs or 2 drumsticks any combo instead of buying a whole chicken
- Salt and pepper
- 4 ounces 2 2/3 cups wide egg noodles (I used extra wide.)
- 1/4 cup minced parsley
Instructions
- Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button). Add the onion (and a pinch of salt) and cook until softened, about 5 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic. NOTE: I sometimes add dried thyme, and that is fine. If using the fresh springs of thyme, I omit this step and toss the bouquet on top of the chicken, and remove it once the soup is finished.
- Stir in water, carrots, celery, and soy sauce, scraping up any browned bits.
- Season chicken with salt and pepper and place, breast-side up, in the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do.
- After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.)
- Lock pressure cooker lid in place and bring to high pressure over medium-high heat for a stove top PC. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. NOTE: For the Instant Pot, set on SOUP function and it works perfectly.
- Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker’s manual for quick-release instructions.) NOTE: The first time I filled my pot with 8 cups of water, which was just below the max line. When I did a manual pressure release, a lot of liquid spurted out– and I had to put a towel around the lid, so as not to risk being burned by hot liquid. Be careful!
- Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. (I went for big chunks of chicken.)
- OPTIONAL: Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes.
- *NOTE: I do NOT cook my noodles in with the soup. Instead, I cook the noodles in salted water, separately, then rinse and drain. If you used a bouquet garni, and a cheese cloth with peppercorns, toss that, too.
- Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.
- NOTE: If cooking noodles separately (highly recommended by me), place some noodles in a bowl, and then the broth, with chicken meat and vegetables to serve. Garnish with parsley.
Notes
TASTING NOTES: At first, I wasn’t sure if adding soy sauce was all that great. My family loved it. The next day, the soup took on a whole new life, and it tasted even better! This is now my “go to” chicken soup recipe, and I keep a quart or two in the freezer at all times. This recipe can easily be adapted to a regular stove top stock pot, so no worries if you don’t own a pressure cooker. I use an Instant Pot Electric Pressure Cooker and it has become a regular cooking tool in my kitchen. I was surprised to find so many internet recipes for pressure cooker chicken soup includes adding bouillon or chicken stock! Really? Why can’t I use a whole chicken, add vegetables, herbs and aromatics to get a soup that has plenty of flavor? Well, thanks to America’s Test Kitchen “Pressure Cooker Perfection” I achieved that– and the secret ingredient (that I was dubious about) actually gave the broth a depth of flavor that tasted even better the next day. I made a couple of tweaks in the recipe and this is now my “go to” chicken noodle soup recipe.
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
I made a pressure cooker chicken soup last week and I have decided I will not use a quick release ever again. I had a pretty squirt session when I did that. I will either use a natural release or do a partial natural release.
I didn't use soy sauce though. I will give that a shot the next time for sure.
This recipe is virtually identical to the PC Chicken Soup that I've made for years and YES, it is exceptional. Those who not care for soy sauce can try a small splash of Maggi, but it does not take much. For reasons that I'll never understand, I have an intense dislike for thyme, so I leave it out. And heavens yes!! Any chicken soup with that much chicken simply has to be good. After a closer reading of your formula, I've increased the veggie load in my soup and I think it improves the flavor.
As much as I wish that I had time to make my own noodles or big, floppy elephant ears of eggy paparadelli (sp?) the best substitute I've found is Home Style Egg Pasta from Country Pasta, of Polson, MT, 59860 or countrypasta.com. They use locally grown Durum Wheat and fresh whole eggs. Period. Their noodles are usually available in most Costco stores as a 64 Oz. bag. As a bonus, they are also wonderfully cheerful and friendly people.
Like you, I make the soup and noodles separately, combining freshly cooked noodles with frozen soup as necessary. Another P.C. winner, Debby. Sure, I still use a stovetop, rattle top P.C. and it works just fine. I've seen all of the safety warnings over the last few decades, but I've never had a problem. The elderly rattle tops cook a slightly higher pressure, so cooking time is reduced a bit more. I also use the quick release method (running cold water) for nearly everything. That is likely habit more than anything, but it works. How the heck can one improve on basic, homemade chicken soup? Best wishes,
-Craig (the other one).
Mmm! That’s so yummy. I tried that yesterday. It’s rather nourishing though it’s just a soup… And, of course, it’s simple to cook and healthy! That’s what’s important! Thank you for this wonderful recipe, Debby!
Thank you, Anna. I love this recipe and have made it so many times. I keep some quarts in my freezer, perfect for a lazy cook night or if someone has the sniffles.