Pressure Cooker Chicken Noodle Soup

Lately, I've been loving making chicken noodle soup. And it is super easy now that I also am in love with my pressure cooker. Here's what I do: make my roasted chicken and then throw all the little leftover pieces of meat into the pressure cooker. In a matter of minutes, I have the next day's lunch or dinner in hand.

XOXO,
Amy

PS: Sometimes when I am feeling extra thrifty, I make this soup with homemade broth.

Pressure Cooker Chicken Noodle Soup

Cut up cooked chicken, about 1-2 cups

3 large carrots, peeled and diced ½” inch thick
3 celery stalks, chopped
1 medium onion, chopped
1 cup uncooked noodles

32 oz. chicken broth
1 teaspoon thyme
Salt and pepper to taste

Add the cooked chicken, veggies, thyme, noodles and broth to the pressure cooker. Cover and cook on high pressure for six minutes.

Note about the chicken: Again, you can use all white or all dark meat or any combo. You can usually find enough meat from the “scraps” of a homemade roasted chicken or a store-bought rotisserie bird.

When time is up on the pressure cooker, do a quick release and remove the lid when it is safe to do so. Add salt and pepper to taste. Serve and enjoy!