Pressure Cooker Chicken Noodle Soup! Easier, faster and still rich in flavor! This recipe is from America’s Test Kitchen’s 
If you guys have been following me here for a while, you know what a huge American’s Test Kitchen fan I am. I have so much respect for what they do for home cooks! They take the guess work out of everything and explain why things happen. . how to make things the right way, using the method of cooking that works best and you know they have tested it a thousand times.
When America’s Test Kitchen reached out to me with their new cookbook, Cooking At Home with Bridget and Julia, I was so excited! These are some of their favorite recipes. . recipes they make all the time for their friends and family.
Did I mention that there are 150 recipes in here?
150 Recipes Hand Selected by America’s Favorite Cooking Duo.
“This winning recipe collection from America’s Test Kitchen hosts Bridget Lancaster and Julia Collin Davison is the perfect book for test kitchen fans and for anyone who appreciates great recipes. Meet their families, read about their paths to the test kitchen, and see what they make when there isn’t an army of prep cooks and dishwashers at the ready. With chapters on weekend breakfasts, home-style dinners, casual entertaining, and holiday celebrations, Cooking at Home with Bridget and Julia is a testament to the power of great recipes and outstanding food—and how it can be a touchstone for families, build traditions, and make celebrations and gatherings more fun. Many of these foolproof recipes haven’t appeared in print in many years, and most of them have been customized for their families.
Bridget’s picks include: Apple Fritters, Ultimate Cinnamon Buns, Alabama Barbecue Chicken, Pasta with Classic Bolognese, Mexican Street Corn, Catalan and The Best Sangria
Julia’s picks include: Buttermilk Pancakes, Stuffed Mushrooms with Boursin and Prosciutto, Spanakopita, Grill-Smoked Salmon, Spaghetti with Lemon, Basil, and Scallops, and Rustic Walnut Tart”
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“Ian and I make chicken noodle soup all year long—it’s our number one comfort food. Ian has his own recipe (and it’s delicious) but I prefer to use the pressure cooker because it’s easy, it’s fast, and the flavor of the broth has an intense but clean chicken flavor. I grew up around pressure cookers and I still remember that metronome-like beat that the indicator made as it rocked back and forth with puffs of steam. Those old-school pots were fun to watch but my mother and I love the newer, sleeker versions (stovetop, not electric) with their easy-to-read indicators and straightforward quick-release valves. I always use organic chicken when making this soup because I think it has a better flavor. – Julia”
This pressure cooker chicken noodle soup is seriously so delicious! I will be making this all winter long for my family! I hope you give this recipe a try!
Pressure Cooker Chicken Noodle Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped fine
- 3 garlic cloves minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 4 carrots peeled and sliced 1/2 inch thick
- 2 celery ribs sliced 1/2 inch thick
- 2 tablespoons soy sauce
- 1 3 to 4 pound whole chicken, giblets discarded
- Salt and pepper
- 6 to 8 cups water
- 4 ounces wide egg noodles
- 1/4 cup minced fresh parsley
Instructions
- Heat oil in pressure-cooker pot over medium heat until shimmering. Add onions and cook until softened, for about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in the carrots, celery, and soy sauce, scraping up any browned bits. Season chicken generously with salt and pepper and place breast side up in pot. Pour in the water. Your chicken should mostly be covered with the water. Be careful not to overfill your pressure cooker (there should be a line inside that indicates how high you can go!).
- Lock pressure cooker lid in place and bring to high pressure over medium-high heat. Cook on high pressure for 20 minutes.
- Use the quick-release pressure and then carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to carving board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup if necessary. Bring soup to boil, stir in noodles, and cook until tender, for about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.
Recipe shared here with permission from America’s Test Kitchen
The Cookbook Giveaway!!!!
I’m giving away TWO copies of this cookbook on Instagram, so click over to enter! Good luck! Giveaway starts Tuesday, 11/28.
Disclosure: America’s Test Kitchen is supplying the cookbooks for this giveaway. All opinions are my own.
