One of my all time family favorite recipes is our creamy chicken noodle soup. I posted the recipe about a year ago, and it also became a TIDBITS favorite recipe. I make it almost monthly during the cold and flu season and it is my go-to for bringing a meal to new mama’s or friends who need a boost.
If you’ve been hanging around here the last year, you know my sister Marci and I have a bit of an obsession for the electric pressure cooker. Because this modern day appliance makes cooking meals so much easier, it should come as no surprise that I asked Marci to help me adapt it for the electric pressure cooker.
Now I don’t have to plan hours ahead of time to whip up this delicious and comforting soup. No need to pre-cook the chicken, or simmer the veggies in a different pan. You just throw it all into the pressure cooker pot, do some “beep, beep” action – and wait for this amazing appliance to do the rest of the work.
I might also suggest you compare the OLD RECIPE to the NEW RECIPE and see how easily you can adapt your favorites for the electric pressure cooker.
And then add “electric pressure cooker” to your Christmas wish list . . . if you can wait that long.
Enjoy this yummy soup, from our home to yours.
Cami and Marci
- 32 oz chicken stock
- 2 cubes chicken bouillon
- 2 heaping cups chopped carrots
- 2 cups chopped celery
- ½ medium onion, finely chopped
- 2 (10 oz) cans of cream of chicken soup
- ¾ cup evaporated milk
- 1 pound chicken tenders
- 12 oz package egg noodles
- 1 tablespoon olive oil
- 2 cups frozen peas
- Salt and pepper to taste
- Add chicken stock and bouillon cubes to the pressure cooker pot. Using the saute or simmer function, simmer until the cubes are dissolved. Add carrots, celery, onion, and chicken tenders; stir. Cook at high pressure for 5 minutes.
- Fill a large pot with water and add 2-3 large pinches of salt. On a stove top, bring the water to a boil; add pasta and cook to package directions. When tender, drain the pasta and toss with 1 tablespoon of oil to prevent the pasta from sticking. Set aside.
- When pressure cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays from the valve, turn knob back to a sealed position and wait another 5 minutes before opening again.
- Remove chicken and shred or chop into bite size pieces. Return to pot
- Stir in peas, cream of chicken soup, evaporated milk and add salt and pepper to taste. Using the saute or simmer function, simmer until the soup is the desired temperature.
- To serve, ladle soup into bowls and add desired amount of noodles.
- Store leftovers in the fridge for up to 5 days, or in the freezer for 2 months or so. Keep noodles separated from the soup during storage.
I’ve got a weird carrot question. When I make soups and stews with fresh carrots, it turns bright orange and everything in it tastes like carrots – is it me or is there a trick to cooking with fresh carrots? I don’t care much for carrots but my family loves them. I’ve tried using canned and frozen carrots but they don’t taste like anything and they don’t pick up flavor.
Alissa, I can’t say I’ve ever had that problem. I use either bags of baby carrots or big carrots that I skin and chop. Sorry! I’m not sure what’s happening there.
Such perfect timing for the cold months. I’m stocking up on comfort food recipes that will keep me warm and satisfied when the temperature drops.
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Hey Thanks Cami for sharing awesome stuff chicken noodle its really so yummy and mouthwatering recipes..
I really am having a surprisingly hard time finding an electric pressure cooker recipe for creamy chicken noodle soup. I thought I finally found it until I saw the canned cream of chicken soup. That is exactly what I am trying to avoid. 🙁
Maybe I will just need to experiment with heavy cream or half and half & a thickening agent.
I’ve used this recipe before if you’re interested in making your own cream of chicken soup to add to it. It works wonderfully! http://www.melskitchencafe.com/homemade-condensed-cream-of-chicken-soup-and-how-to-sub-in-recipes/ I’ve never done it with this soup, but canned white beans make great thickeners. Take a couple scoops of the liquid from the soup and puree it with a cup of beans then stir it back into the soup. I hope that helps! Let me know if you try it.