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Short Cut Chicken Noodle Soup

A bowl of chicken noodle soup with bread in the background
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5 from 1 review

Homemade, flavorful Chicken Noodle Soup that comes together with minimal effort

Ingredients

Scale
  • 1 large fully cooked rotisserie chicken

For Chicken Broth

  • 1 large onion, coarsely chopped with the skin on
  • 2 large carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 3 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepperconrs
  • 2 quarts (1.9 L) water

For Chicken Soup

  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 1 rib celery, diced
  • 4 carrots, cut into 1/4-inch-thick rounds
  • 1 tablespoon dried parsley
  • 2 teaspoons salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 package (12 ounces) egg noodles, cooked according to package directions (I used whole wheat noodles)

Instructions

  1. Remove the meat from the rotisserie chicken and dice into bite-size pieces.  Save the bones, meat, and skin and refrigerate until ready to use.

To Make the Chicken Broth:

  1. Put chicken bones and skin in the pressure cooking pot.  Add the onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water.  Lock the lid in place.  Select High Pressure and 20 minutes cook time.
  2. When the cook time ends, turn off the pressure cooker.  Let the pressure release naturally until completely released.  (If you’re short on time, let the pressure release naturally for 10 minutes and finish with a quick pressure release.). When the valve drops, carefully remove the lid.  Pour the stock through a strainer set over a very large bowl or pot.  Discard the bones, skin, vegetables, and herbs.  If time permits, let cool and remove the fat from the top.

To Make the Soup

  1. Select Browning/Saute and melt the butter in the pressure cooking pot.  Add the onion and celery.  Saute for about 3 minutes, stirring occasionally, until tender.  Stir in your homemade chicken broth, the diced chicken, carrots, parsley, salt, and pepper.  Lock the lid in place.  Select High Pressure and 4 minutes cook time.
  2. When the cook time ends, turn off the pressure cooker.  Let the pressure release naturally for 5 minutes and finish with a quick pressure release.  When the valve drops, carefully remove the lid.  Season with additional salt and pepper to taste.  Serve the soup spooned over the cooked noodles.

Find it online: https://instafreshmeals.com/pressure-cooker-short-cut-chicken-noodle-soup/