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Chicken Noodle Soup

Chicken Noodle Soup

Sure, you can heat up chicken noodle soup from a can—but with this homemade creamy chicken noodle soup recipe, you won’t want to! You can make this simple chicken noodle soup with our pressure cooker and hardly any hands-on time.

Yield

Conversions

Ingredients

1

tbsp olive oil

1

medium onion

chopped

4

medium carrots

peeled and sliced

3

tsp minced garlic

1

tsp dried oregano

½

tsp dried thyme

1

bay leaf

¾

tsp salt

¼

tsp black pepper

6

cups chicken broth

2

cups water

1½

lbs boneless, skinless chicken breasts

6

oz egg noodles

3

oz cream cheese

cubed

Preparation

  1. Combine olive oil, onion, carrots, and garlic in multi cooker pot. Select Brown/Sauté and sauté until onions and carrots soften.

  2. Turn off multi cooker. Add seasonings, broth, water, chicken, and noodles. Stir and cover with lid, making sure the pressure valve is turned to AIRTIGHT. Select Meat/ Chicken. Cook for 12 minutes once pressurized, then naturally release pressure for 15 minutes.

  3. Move pressure valve to EXHAUST to release the remaining pressure. Do not remove lid until the pressure valve has fully dropped. Stir in cream cheese. Serve hot.

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