Pressure cooker chicken noodle soup


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Pressure cooker chicken noodle soup.

16 replies
  1. Zombie Queen Crafting
    Zombie Queen Crafting says:

    I am telling you there is nothing like homemade chicken noodle soup honest to goodness I think that thing could grow an arm back if it accidentally got chopped off chicken noodle soup will cure everything and it taste very delicious ….

    Reply
  2. mixedupjo
    mixedupjo says:

    Dude! That's gotta be some awesome soup, and I'm coveting that pressure cooker! I don't happen to own that model. Go figure. You're a wonderful cook and I love your short-and-to-the-point videos. Anybody can eat well if they follow your instructions.

    Reply
  3. Veronica Fisher
    Veronica Fisher says:

    Thanks for your quick reply yeah i would love to buy a stove pressure cooker i like what you suggested but in UK England the only thing i could find is Tefal or Prestige once again really appreciated your quick reply xxx

    Reply
  4. Veronica Fisher
    Veronica Fisher says:

    Hi i never ever used pressure cooker in my life so please can you tell me the best pressure to buy i dont want too complicated pressure cooker thank you very much if you could reply me sooner than later once again i enjoy your cooking xxx

    Reply
  5. Lovingly Game
    Lovingly Game says:

    Great product>>>ur2.pl/1035 i've had earlier versions of electric pressure cookers and either sent one back and donated the other. They were clunky, heavy and not user friendly. I saw a demo on this one and decided to give it another try. There is a small learning curve but, so far, I'm impressed and very happy with the purchase. It's quick, easy and the clean up is a breeze.

    Reply
  6. Julie Wynn
    Julie Wynn says:

    2 chicken breast could only give a bit of flavor to the broth. I bet the chicken flavor is too faint that he feels the need to add "better than bouillon", it's more to the cook's taste. If it's not strong enough of a flavor to him then i don't see why not add "better than bouillon" and more seasoning to his liking. It looks great from your video. I would certainly chow it down like no tomorrow.

    Reply
  7. Elizabeth Shaw
    Elizabeth Shaw says:

    hi Rick thank you for the recipe. How long would it take when using a whole chicken for soup because I have a 14 quart gowise and I want to use a whole small chicken. I'm not sure how long to cook a 5 pound chicken minus its skin. I've got a secret tip for you. If you squeeze the woods of lemon juice into the soup prior to serving it takes the food to another level it makes chicken soup Sparkle it is just delightful. thank you again 🙂

    Reply
  8. Mixwell1983
    Mixwell1983 says:

    Ok i commented before watching whole video. You made a weak broth with cooking chicken and water and nothing else. You shoulda added ur premade broth and left it add that. By adding chicken stock AND chicken base thats overkill. Sometimes ill add a hair of chicken boullion for a better broth but if youd have just added the base to the pc water when cooking you wouldnt need the other crap.

    Reply
  9. Mixwell1983
    Mixwell1983 says:

    Few pointers which at this point might be redundant.. I would use bone in legs and thighs as dark meat has better flavor and the bones contain that yummy collagen. When cooking the chicken add mirepoix (celery carrot and onion) and also dont use store bought broth. While there are some meats i love cooking in the pc chicken isnt one. Beef chuck and pork shoulder its a godsend. Spice wise i would also get celery seed and onion powder so if u dont have mirepoix you can mimic it. While celery is lackluster i find once im cooking my chicken in it thats the most dominant smell. Also do not add salt when making a broth, season at the end.

    Reply
  10. maniacram
    maniacram says:

    Yeah you lost me when you poured in the store broth. I was like duh!! you already made the broth with the chicken flesh. Like the other person said, the pressure cooker is the best device to make your own broth

    Reply
  11. Ivette R
    Ivette R says:

    As a mother I give you thumbs up. Well done and I'm sure it taste good . Women's should appreciate mans way to cook. Some times is a bit different but who cares . I will show this to my husband since he cooks too .

    Reply
  12. Brian Skinner
    Brian Skinner says:

    Sir–are you kidding? You just MADE stock when you cooked the chicken! One of the greatest advantage of a pressure cooker is that it make the greatest broth there is! Re think what you are saying.

    Reply
  13. Scottish Lass
    Scottish Lass says:

    Chicken Noodle Soup

    2-3 lg chicken breasts, frozen
    4 cups water
    8 cups chicken broth
    6 tbsp Better Than Bouillon Chicken Base (or any good low sodium bouillon)
    2 tsp celery salt
    1/2 tsp black pepper
    1 tsp garlic powder
    2 bay leaves (optional)
    2 tsp parsley flakes
    1 cup diced celery
    1 cup diced yellow onion
    1 cup diced carrots
    1 cup frozen green peas
    4 cups uncooked pasta of choice

    Place chicken and 4 cups water in PC.
    Close cover, bring up to pressure, cook on med heat for 15-18 mins.
    Release pressure, open, remove chicken, return broth to heat.
    Shred chicken with fork, fine or chunky, your preference.
    Return shredded chicken to pot, add 8 cups of chicken broth to pot.
    Add 6 tbsp of chicken base or low sodium bouillon.
    Add 2 tsp celery salt, 1/2 tsp black pepper, 1 tsp garlic powder, 2 bay leaves and 2 tsp parsley flakes. Stir.
    Add pasta and then add vegetables on top of pasta. (Make sure pasta is immersed in broth.)

    Close cover, bring up to pressure, cook on med heat for 7 minutes.
    Release pressure, open, remove bay leaves. Serve.

    If you prefer creamy chicken noodle soup, (in separate bowl) mix 1/2 cup cold water with 2 tbsp cornstarch and add to soup. Bring soup up to low boil and stir continuously until thickened. Once thickened, remove from heat and serve.

    Reply

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