Best-Ever Blueberry Thyme Chicken: An Incredible Ultimate Recipe

That first hiss from the cooker tells you something good is happening. You remember the steam cues starting to build and your heart gets kinda excited. The sealing ring does its job, locking in all those soup smells that make your whole place feel like home.

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Its funny how you just stand there watching like its the grand finale but really its just the start. Pressure build means the pot and flavors are doing their thing fast and smooth. You can almost smell the carrots, chicken, and herbs mingling already.

Once you get past that hiss, youre set for the natural release to kick in and let the steam off slow and easy. Thats where the broth depth really shines cause all those elements had time to blend. Creamy, cozy soup vibes are coming your way and you didnt even have to babysit much. Dang, its good.

Why This Recipe Works Every Single Time

• The butter and veggies get a good softening upfront to add sweet base flavors real quick.
• Sprinkling flour right on the softened veggies thickens the broth naturally without clumps.
• Your secret weapon is the salt, pepper, thyme, and oregano combo that lifts the soups flavor.
• Slowly adding broth while stirring stops any lumps from crashing the party.
• Pressure cooker cuts down simmer time but keeps layers of taste deep and rich.
• The wide egg noodles cook perfectly without turning mushy if you keep your timing right.
• Finishing with half-and-half or whole milk makes the soup creamy without heaviness.

Everything You Need Lined Up

• 1 Tablespoon unsalted butter for silky base flavor and richness.
• ¾ cup chopped yellow onion for that classic oniony sweetness that cozies it up.
• 1 cup sliced or diced carrots adds the perfect touch of natural sweetness and texture.
• 1 cup sliced or diced celery for fresh, green crunch that balances flavors.
• 2 cloves garlic, minced to bring that subtle aromatic pop you gotta have.
• ¼ cup all-purpose flour, spooned and leveled, helping thicken your broth good and smooth.
• 8 cups chicken broth, better you go with reduced sodium so you control salt better.
• 2 cups shredded or chopped cooked chicken ready to go and soak up that broth.

Dont forget also the half-and-half or whole milk for that creamy finish and the uncooked wide egg noodles. The noodles are the heart of the dish, you want something that holds up in broth yet stays tender. Plus the dried herbs like thyme and oregano boost that cozy vibe you want in every bite. A yummy medium potato diced in adds a little bonus body and soak-in flavor factor.

Walking Through Every Single Move

• First, you melt the butter in your pressure cooker pot over medium heat. It dont take long and sets the stage with a rich, soft base.
• Next, toss in your chopped onion, carrots, and celery. Cook m about 5 mins, stirring now and then so they soften just right and get those sweet notes popping.
• Throw in that minced garlic now. Stir and cook one minute till it smells dang good and the aroma hits your nose.
• Sprinkle flour evenly over the veggies and stir it up real good to coat everything. Cook for 2 mins, keep stirring, the flour does its thickening thing here.
• Pull out salt, pepper, thyme, and oregano next. Stir m in so all those flavors start marrying the broth base.
• Slowly pour in chicken broth while stirring so no lumps sneak in. Bring it up to a simmer. Then add the chicken, noodles, and diced potato. Lock the lid and build pressure till you get that hiss. Cook for 5 mins then natural release the pressure.
• Once the pressure is off, open the lid and stir in your half-and-half or whole milk. Warm it through for 2-3 mins for that creamy finish. Give it a taste and adjust seasoning if it needs more salt or pepper.

Valve Hacks You Need to Know

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• Get your sealing ring in tip-top shape before starting. A clean, correctly seated ring means you get steady pressure build without leaks.
• Once you hear the first hiss, reduce heat to low or medium-low to keep steady pressure without overdoing it.
• Dont rush the natural release. Let steam off slow so your broth keeps its depth and flavors blend better.
• If noodles start absorbing too much liquid fast, you can add a splash more broth after pressure cooking before the creamy milk step.

What It Tastes Like Fresh From the Pot

The first spoonful hits your tongue with creamy richness and a gentle herb kick that warms the soul. You notice the broths silky texture thats just thick enough but not heavy or gluey at all.

Your teeth sink into tender noodles that still have a little bounce to m, not limp or soggy. The chicken pieces bring savory juiciness that tastes fresh like you just pulled it off the stove.

Carrots and celery still got some bite, and the potato chunks add little pockets of soft comfort. Cozy, creamy, with a bit of rustic farm-style soul wrapped up in every bite. That dang good homemade soup feeling you wanted.

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Your Leftover Strategy Guide

• Store leftovers in airtight containers in the fridge. Soup keeps well for 3 to 4 days if you wanna enjoy it quick.
• For longer keeping, the freezer is your friend. Portion soup into freezable containers and leave some space on top for expansion. It should keep good for about 3 months.
• When reheating, thaw overnight in the fridge or gently warm in a saucepan. Stir well so cream doesnt separate and add a splash of broth or water if it looks too thick.

The FAQ Section You Actually Need

• Can I use frozen chicken for this recipe? Yeah, just thaw it first so it cooks evenly. Frozen chicken straight in might mess with cooking time and broth depth.
• What if I dont have wide egg noodles? You can use any pasta, but remember smaller or thinner ones might get mushy faster. Adjust cooking time accordingly.
• Can I make it dairy-free? Sure thing, swap half-and-half or milk with canned coconut milk or a creamy plant milk. The soup stays tasty and creamy.
• Do I have to do natural release? Its best cause natural release keeps flavors deep and soup texture balanced. Quick release might make broth watery.
• How thick will the soup get? The flour and cream make it medium-thick but if you want it thicker, add a bit more flour upfront or simmer a bit after pressure cooking before cream step.
• Can I prep this ahead? Totally. You can chop veggies and cook chicken ahead. Just store chilled and combine when ready to cook.

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Creamy Chicken Noodle Soup: Pressure Cooker Style

This pressure cooker creamy chicken noodle soup delivers rich flavor, tender chicken, cozy noodles, and a silky herb-infused broth in under an hour.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 380 kcal

Equipment

• 1 Pressure Cooker Pot medium to large size

Ingredients

  

Soup Ingredients

• 1 tablespoon unsalted butter for silky base flavor and richness
• ¾ cup chopped yellow onion
• 1 cup sliced or diced carrots
• 1 cup sliced or diced celery
• 2 cloves garlic minced
• ¼ cup all-purpose flour spooned and leveled
• 8 cups chicken broth use reduced sodium if possible
• 2 cups shredded or chopped cooked chicken
• 1 medium potato diced
• 2 cups uncooked wide egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• 1 cup half-and-half or whole milk for creamy finish

Instructions

 

Cooking Instructions

• Melt butter in pressure cooker pot over medium heat.
• Add onion, carrots, and celery. Cook 5 minutes, stirring occasionally.
• Stir in minced garlic and cook for 1 minute until fragrant.
• Sprinkle flour over veggies and stir well. Cook 2 minutes while stirring.
• Add salt, pepper, thyme, and oregano. Stir to combine.
• Slowly pour in chicken broth while stirring. Bring to simmer.
• Add cooked chicken, potatoes, and noodles. Lock lid, build pressure, and cook for 5 minutes.
• Let pressure release naturally. Open lid when pressure is fully released.
• Stir in half-and-half or whole milk. Warm through for 2–3 minutes. Taste and adjust seasoning.

Notes

Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently and add broth if too thick.