Pressure Cooker Chicken Noodle Soup
You will love this Family favourite! It is easy and quick– and the leftovers reheat nicely for lunches the next day!
Ingredients
- 1 medium brown onion, diced
- 3 Large diced Carrots
- 3 Large diced celery stalks
- 6 cups Warm Chicken stock
- 1 teaspoon Garlic, minced
- 3 balls vermicelli egg noodles or rice noodles
- 1 tablespoon Olive oil
- 2 whole chicken breasts
Step 1
Add oil, diced vegetables and garlic to Pressure cooker and sauté until onion is clear
Step 2
Add stock and whole chicken breast seal pressure lid, set to setting 2 and bring to pressure. *warm stock speeds up this process
Step 3
Once at Pressure, cook for 8 minutes and then quick release the pressure.
Step 4
Open the lid and remove the cooked chicken breast and shred. Add the vermicelli noodles
Step 5
Return chicken, stir and serve!!
Chef’s Tips
Add herbs if you wish
Pressure Cooker Chicken Noodle Soup
You will love this Family favourite! It is easy and quick- and the leftovers reheat nicely for lunches the next day!
Ingredients
- 1 medium brown onion (diced)
- 3 Large Carrots (diced)
- 3 Large celery stalks (diced)
- 6 cups Warm Chicken stock
- 1 teaspoon Garlic (minced)
- 3 balls vermicelli egg noodles or rice noodles
- 1 tablespoon Olive oil2
- 2 whole chicken breasts
Instructions
- Add oil, diced vegetables and garlic to Pressure cooker and sauté until onion is clear
- Add stock and whole chicken breast seal pressure lid, set to setting 2 and bring to pressure. *warm stock speeds up this process
- Once at Pressure, cook for 8 minutes and then quick release the pressure.
- Open the lid and remove the cooked chicken breast and shred. Add the vermicelli noodles
- Return chicken, stir and serve!!
Notes
Add herbs if you wish
