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.
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.