A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker
Warm, comforting, and effortlessly delicious, this Yummy Chicken Noodle Soup made in an 8-quart pressure cooker is perfect for any occasion. Featuring tender boneless chicken thighs, hearty egg noodles, and a medley of sautéed carrots, celery, and onions, this recipe delivers rich, homemade flavor in a fraction of the time. With just 15 minutes of prep and 25 minutes from start to finish, the pressure cooker locks in all the savory goodness while making weeknight dinners a breeze. Seasoned with aromatic bay leaves, garlic, and fresh parsley, this soul-soothing soup is both nourishing and incredibly easy to assemble. Perfect for feeding the whole family, this one-pot wonder is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, sliced
- 3 medium Celery stalks, sliced
- 3 cloves Garlic, minced
- 8 cups Chicken broth
- 4 cups Dried egg noodles
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
Turn on the pressure cooker to sauté mode and heat the olive oil.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 4-5 minutes until vegetables soften slightly.
Stir in the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Add the chicken thighs to the pot along with the chicken broth, bay leaves, salt, and ground black pepper.
Cancel sauté mode, secure the lid, and ensure the pressure valve is set to the sealing position.
Cook on high pressure for 10 minutes.
Quick release the pressure once the cooking time is complete and carefully remove the lid.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the soup.
Set the pressure cooker to sauté mode again and stir in the dried egg noodles.
Cook for 5-7 minutes until the noodles are tender, stirring occasionally.
Cancel sauté mode and remove the bay leaves from the soup.
Stir in chopped fresh parsley for added flavor.
Serve hot and enjoy your yummy chicken noodle soup!
Nutrition Facts
Calories |
5220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1585 mg | 528% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 661.1 g | 240% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 30.2 g | ||
| Protein | 309.0 g | 618% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 580 mg | 45% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 4714 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
