A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker

Warm, comforting, and effortlessly delicious, this Yummy Chicken Noodle Soup made in an 8-quart pressure cooker is perfect for any occasion. Featuring tender boneless chicken thighs, hearty egg noodles, and a medley of sautéed carrots, celery, and onions, this recipe delivers rich, homemade flavor in a fraction of the time. With just 15 minutes of prep and 25 minutes from start to finish, the pressure cooker locks in all the savory goodness while making weeknight dinners a breeze. Seasoned with aromatic bay leaves, garlic, and fresh parsley, this soul-soothing soup is both nourishing and incredibly easy to assemble. Perfect for feeding the whole family, this one-pot wonder is sure to become a staple in your kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 medium Carrots, sliced
• 3 medium Celery stalks, sliced
• 3 cloves Garlic, minced
• 8 cups Chicken broth
• 4 cups Dried egg noodles
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Turn on the pressure cooker to sauté mode and heat the olive oil.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Sauté for 4-5 minutes until vegetables soften slightly.

Step 3

Stir in the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

Step 4

Add the chicken thighs to the pot along with the chicken broth, bay leaves, salt, and ground black pepper.

Step 5

Cancel sauté mode, secure the lid, and ensure the pressure valve is set to the sealing position.

Step 6

Cook on high pressure for 10 minutes.

Step 7

Quick release the pressure once the cooking time is complete and carefully remove the lid.

Step 8

Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the soup.

Step 9

Set the pressure cooker to sauté mode again and stir in the dried egg noodles.

Step 10

Cook for 5-7 minutes until the noodles are tender, stirring occasionally.

Step 11

Cancel sauté mode and remove the bay leaves from the soup.

Step 12

Stir in chopped fresh parsley for added flavor.

Step 13

Serve hot and enjoy your yummy chicken noodle soup!

Nutrition Facts

Serving size	1911.7 grams (1911.7g)

Amount per serving	% Daily Value*
Calories	5220

Total Fat 143.20g	184%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 2.70g
Cholesterol 1585mg	528%
Sodium 4726mg	205%
Total Carbohydrate 661.10g	240%
Dietary Fiber 36.00g	129%
Total Sugars 30.20g
Protein 309.00g	618%

Vitamin D 48IU	238%
Calcium 580mg	45%
Iron 34mg	186%
Potassium 4714mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 23.9%

Carbs: 51.2%