Pressure Cooker Creamy Chicken Noodle Soup

One of my all time family favorite recipes is our creamy chicken noodle soup. 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.

INGREDIENTS

– Chicken stock – Chicken bouillon – Heaping cups chopped carrots – Celery – Onion

1

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.

2

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.

3

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.

4

Remove chicken and shred or chop into bite size pieces. Return to pot.

5

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.

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