Pressure Cooker Chicken Noodle Soup


  • 2 containers (32 ounces each) low sodium chicken broth
  • 4 large carrots, peeled and cut into 1/4-inch slices
  • 3 ribs celery, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 chicken thighs, bone in, skin removed (about 2 ½ to 2 ¾ pounds)
  • 6 ounces wide egg noodles
  • ¼ cup chopped fresh flat leaf parsley


  1. Remove lid of pressure cooker. Add chicken broth, carrots, celery, onion, bay leaves, oregano, thyme, turmeric, salt and pepper to cooking pot. Stir until blended. Add chicken thighs.
  2. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  3. Press SOUP mode and adjust cooking time to set for 10 minutes.
  4. When cooking has finished, allow a natural pressure release.
  5. Remove lid and place chicken on a work surface. Discard bay leaves.
  6. Press BROWN/SAUTÉ mode. Stir in noodles and cook 7 minutes. Turn off BROWN/SAUTÉ mode.
  7. Meanwhile, remove chicken meat from bone. Discard bones. Add chicken meat back into cooking pot.
  8. Stir in parsley before serving.

Serves: 10

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 10 minutes. When finished cooking, allow a natural pressure release.


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