It's fall ya'll! When the weather cools off, it means it's the perfect time to start cooking yummy soups. This is one of my go-to recipes, and it doesn't get much easier than this chicken noodle soup. As a little added bonus, I'm sharing how to make it in a slow cooker and a pressure cooker.
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A Little Background On My Pressure Cooker
The pressure cooker I have is the 7-in-1 Instant Pot in the 6 quart size. I use this guy a few times every week, and it has yet to disappoint. One thing that's cook about this is it also has a slow cooker setting, so you can use this to cook it with either method.
There is definitely a learning curve to cooking in it, and you need tofollow the instructions to ensure you use it correctly. I mean it is a pressure cooker... Improper use could lead to an explosion. Now don't get me wrong, these are very safe when used correctly, and it has a lot of mechanisms to make it safe. BUT! Please, please, please, if you buy one, follow the manufacturer's instructions!
A Little Background On My Slow Cooker
I have a basic 7-quart Crock Pot slow cooker, and I always use a plastic liner in it. For me, the liner is a must, because it keeps your food from sticking to the bottom and burning. Plus, it makes cleanup so much easier. If you haven't tried them yet, you should!
How to Make Chicken Noodle Soup
What you'll need...
1 tablespoon of olive oil
2-3 chicken breasts (raw & thawed for Slow Cooker version, and cooked & shredded/chopped for Instant Pot version)
1 medium onion diced
2 cups carrots chopped
2 cups celery chopped
4 cups of chicken broth
1 tablespoon Italian seasoning
6 oz of egg noodles (typically half of a bag)
Pressure Cooker Instructions
If your chicken is frozen, you'll need to cook it first. Don't worry! I already shared how easy it is to cook frozen chicken in a pressure cooker on my blog. So check that one out first, and come back when it's all cooked :)
Turn your pressure cooker on to saute mode and let warm for a couple minutes. Then, place the olive oil on the bottom of the pot and add your onion, carrot, and celery. Cook for 3-4 minutes, stirring regularly.
Once your veggies start to cook down, add in your broth, cooked chicken and Italian seasoning. I like to wait until that starts to simmer, which typically takes a couple minutes.
After you're broth starts to simmer, add in your noodles, put the lid on your pressure cooker, and seal it. Click manual mode, and cook your soup on high pressure for 7 minutes.
Once your soup is done cooking, do a quick release of the pressure. I like to put a dry dish towel over the vent when I do this, to avoid having broth sprayed around the kitchen. After the pressure is released, take your lid off, and enjoy!
Slow Cooker Instructions
This isn't required, but I like to put a plastic liner in my slow cooker when I use it.
Place your raw, thawed chicken breasts on the bottom of your slow cooker. Then, add your onion, carrot, celery, broth and Italian seasoning. Cook for 7 hours on low or 4 hours on high.
After letting everything cook, remove your chicken breasts, and shred or chop them into bite sized pieces.
Once your chicken is shredded/chopped, add it back to your slow cooker along with the noodles. Cook on high for another 30 minutes - 1 hour, until noodles are cooked. Then, enjoy!