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There's something about a warm bowl of homemade chicken noodle soup that just makes everything feel a little better.
Last week, my daughter wasn't feeling well, so I decided to make her a comforting pot of chicken noodle soup that would be ready when she got home from work.
I didn't make a special grocery run or spend hours in the kitchen. I pulled together what I already had, including frozen chicken thighs, fresh herbs, mushrooms, and broccolini, and let my pressure cooker do most of the work.
If you're looking for a versatile appliance to make homemade meals easier, check out the Ninja HyperHeat 6.5-qt Pressure Cooker with SimpliServe Pot.
The result was a flavorful, homemade soup loaded with tender chicken, hearty egg noodles, vegetables, and plenty of fresh herbs.
Sometimes the best meals are the ones you make with a little love and whatever's already in your kitchen.
Pressure Cooker Chicken Noodle Soup Recipe
Prep & Cook Time: Approximately 40–50 minutes (depending on pressure buildup)
Servings: 4–6
Cooking Method: Electric pressure cooker
Ingredients
1–1½ pounds boneless, skinless chicken thighs (frozen)
8 ounces extra-wide egg noodles
1 medium onion, diced
3 cloves garlic, minced
1–2 cups mushrooms, sliced
1 bunch broccolini, chopped into bite-sized pieces
1 cup chicken stock
6 cups water
Vegetable bouillon, enough to prepare 6 cups of broth according to package directions
3–4 sprigs fresh thyme
¼ cup fresh parsley, chopped
1–2 teaspoons fresh dill, chopped
1 tablespoon olive oil or butter
Salt and freshly ground black pepper, to taste
Instructions
1. Sauté the vegetables
Set your pressure cooker to the Sauté function.
Add the olive oil or butter, diced onion, and sliced mushrooms. Cook for approximately 4–5 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the chicken and broth
Place the frozen chicken thighs directly into the pressure cooker.
Add the chicken stock, water, vegetable bouillon, fresh thyme, and a little black pepper.
Give everything a gentle stir to distribute the seasonings.
3. Pressure cook the chicken
Secure the lid and set the cooker to High Pressure for 15 minutes.
When the cooking cycle is complete, allow 5 minutes of natural pressure release before carefully releasing the remaining pressure according to your cooker's instructions.
Check that the chicken has reached an internal temperature of 165°F in the thickest part. If it hasn't, continue cooking until it reaches that temperature. Frozen chicken pieces that are stuck together may require additional cooking time.
4. Shred the chicken
Remove the cooked chicken thighs and shred them using two forks.
Set the shredded chicken aside and remove the thyme stems from the broth.
5. Cook the egg noodles
Switch the pressure cooker back to Sauté and bring the broth to a gentle boil.
Add the extra-wide egg noodles and cook according to the package directions, typically 8–12 minutes.
6. Add the broccolini
When the noodles have approximately 5 minutes remaining, add the chopped broccolini stems.
Add the florets when approximately 3 minutes remain.
This allows the stems to become tender without overcooking the florets.
7. Finish with chicken and fresh herbs
Return the shredded chicken to the pot.
Stir in the fresh parsley and dill.
Taste the broth and adjust the salt and black pepper as needed.
Turn off the heat and serve warm.
Tips for Making the Best Pressure Cooker Chicken Noodle Soup
Frozen chicken works beautifully.
There's no need to thaw your chicken thighs beforehand, provided your pressure cooker supports cooking frozen poultry. Just make sure the chicken reaches a safe internal temperature of 165°F before shredding.
Don't overcook your noodles.
Egg noodles absorb broth as they sit, so cook them just until tender. If you're planning on leftovers, you can also cook the noodles separately and add them to individual bowls.
Adjust the broth as needed.
The noodles will continue soaking up liquid after cooking. Simply add a splash of water or broth when reheating to bring the soup back to your preferred consistency.
Fresh herbs make a difference.
Thyme, parsley, and dill give this soup a fresh, homemade flavor without requiring a complicated list of spices.
Use the vegetables you already have.
This recipe came together from ingredients I had on hand. Feel free to substitute carrots, celery, spinach, or other vegetables depending on what's in your refrigerator.
Made With Love, Not a Lot of Fuss
One of my favorite things about cooking from scratch is that it doesn't always have to be elaborate.
Sometimes it's simply about using what you have, making something delicious, and knowing that someone you love has a warm meal waiting for them.
And that was exactly what this pot of chicken noodle soup was all about.
Good food. Simple ingredients. A little comfort when it's needed most.
