Pressure Cooker Chicken Noodle Soup with Vegetables

Pressure Cooker Shredded Chicken and Noodle Soup with Vegetables

Pressure Cooker Shredded Chicken and Noodle Soup with Vegetables

So, what do I do with a batch of Pressure Cooker Broth with Shredded Chicken? I make chicken noodle soup.

For me, soup is a “clean out the refrigerator” recipe; I had green beans in the crisper drawer, so that’s what went in the soup. All sorts of other vegetables would be good in here; carrots, squash, zucchini, corn, peas, spinach…whatever you have on hand.

The other trick is one I picked up somewhere1 is adding a corn starch slurry to the soup. This makes the soup extra creamy, building on the gelatin-laden pressure cooker broth. It’s optional, but a nice finishing touch.

Recipe: Pressure Cooker Chicken Noodle Soup with Vegetables

Pressure Cooker Chicken Noodle Soup with Vegetables

  • Servings: 4-6
  • Time: 30mins (if broth is made ahead of time)
  • Difficulty: easy
  • Print

Equipment

  • Large (4+ quarts) pot. You can make this recipe in your pressure cooker pot, if you just made the pressure cooker chicken broth; wipe it out before continuing with this recipe.2

Ingredients

  • 2 cups shredded chicken and 2 quarts of chicken broth (from Pressure Cooker Shredded Chicken Soup with Broth)
  • 1 tablespoon butter
  • 1 large onion, sliced thin
  • 3 cloves garlic, crushed
  • 1/2 teaspoon kosher salt
  • 3 tablespoons corn starch
  • 1/4 cup water
  • 2 cups “extra wide” egg noodles
  • 12 ounces green beans, trimmed and cut into 1 inch lengths
  • Salt, pepper, and minced parsley to taste

Directions

1. Make the broth and shredded chicken

See my Pressure Cooker Chicken Broth and Shredded Chicken recipe. This can be made a few days before and refrigerated, or months before and frozen. (If frozen, just add the frozen broth and chicken into the pot. It will take a little longer to come back to a boil, but otherwise the timings are the same.)

Pressure Cooker Chicken Broth and Shredded Chicken

Pressure Cooker Chicken Broth and Shredded Chicken

2. Saute the aromatics

Melt the butter in a large pot over medium-high heat. When the butter stops foaming, add the onion and garlic, sprinkle with 1/2 teaspoon of kosher salt, and saute until the onion is softened and the garlic is browning, about five minutes.

Pressure Cooker Shredded Chicken Broth Soup-1020166

3. Cook the soup.

Add the broth to the pot, increase the heat to high, scrape the bottom of the pot with a flat edged wooden spoon to loosen any stuck bits of onion, and then cover the pot. While the broth comes to a boil, whisk the cornstarch and water into a slurry. Let the broth boil for 1 minute, then stir in the cornstarch slurry, noodles, shredded chicken, and trimmed green beans. Let the broth come back to a boil, then reduce the heat and simmer until the noodles are tender, about 6 minutes.

Pressure Cooker Shredded Chicken Broth Soup-1020173

4. Season to taste and serve

Add salt and pepper to the soup to taste. You will need more salt than you think – I usually add about a 2 teaspoons of kosher salt to season 2 quarts of (very lightly salted) chicken broth.3 Keep adding salt until the soup tastes a little sweet on the tip of your tongue. Ladle the soup into bowls, sprinkle with minced parsley, and serve.

Pressure Cooker Shredded Chicken Broth Soup-1020176

Notes

  • This is a great way to use up leftovers from a roast chicken dinner. Use the carcass with my pressure cooker chicken stock recipe (see the related recipes, below), shred the leftover chicken, and start with step 2.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Chicken Broth with Shredded Chicken
Pressure Cooker Chicken Stock
Pressure Cooker Chicken Gumbo
Pressure Cooker Mexican Chicken Soup in Red Chile Broth (Caldo de Pollo Rojo)

 

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  1. Probably Cooks Illustrated magazine, but I can’t find the original reference

  2. In the pictures, I made the broth the night before. My pressure cooker liner was in the sink, filled with soapy water – the kids left it to soak overnight. I didn’t feel like washing it out before I started on dinner, so I switched to the stove top to make the soup.

  3. If you use store-bought broth – horrors – watch out, they are loaded with salt. They won’t need any more.

5 Comments

  1. Chris L /

    How did the broth transform into that clear, vibrant yellow hue? Whenever I’ve made homemade stock it’s always had a cloudy, brown look to it.

    • Try the broth related to this recipe – I think it is more yellow because the chicken is not browned first.

  2. Heads up, the pressure cooker shredded chicken soup with broth links aren’t working for me

  3. Beth Oliver /

    My secret to a nice color for your chicken stock is to add a tomato to the pot. I also stick whole cloves in the onions