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Three Cup Chicken
Chicken Noodle Soup
| By : |
Healthy, simple and soothing Chicken Noodle Soup made with real whole foods and no butter or sauces!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
2-4 servings
|
Ingredients
- 2 chicken breasts skinless, boneless, roughly
1 1/2 pound , or6 drumsticks - 1 onion roughly diced
- 4 cloves garlic roughly minced
- 6 white button mushrooms chopped
- 1 bay leaf
- 1 - 2 carrots chopped
- 1 celery stalk chopped
- 5-6 cups chicken stock
- 1 tablespoon olive oil
- 8 ounces egg noodles wide
- kosher salt to taste
- black pepper to taste
- 1/4 cup Italian parsley finely chopped, for garnish
- 1 tablespoon lemon juice for garnish, optional
Ingredients
|
Instructions
- Press Sauté button and click adjust button to Sauté More function to heat up the instant pot. Wait until indicator says HOT.
- Pour
1 tablespoon of olive oil into your pressure cooker. Add in the chopped white mushrooms, a pinch of salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Mushrooms will start releasing their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. - Add in diced onions, minced garlic and cook until onions soften and fragrant (roughly 1 - 2 minutes). Add in bay leaf, chopped carrots and celery. Stir and season with kosher salt and ground black pepper if you like.
- Measure out 1 cup of chicken broth. Deglaze by pouring
1/3 cup of chicken stock into the pot. Scrub all the flavorful brown bits off the bottom of the skillet with a wooden spoon. Pour in the remaining2/3 cup chicken stock. - Partially submerge chicken breasts or drumsticks into the pressure cooker’s liquid. Close lid.
- For Chicken Breasts: pressure cook on Manual at High Pressure for 7 minutes and 8 minutes Natural Release. For Chicken Drumsticks: cook on Manual at High Pressure for 8 minutes and 10 minutes Natural Release.
- Open pressure cooker’s lid, remove bay leaf and chicken. Use fork to shred chicken.
- Pour
4 – 5 cups chicken stock into pressure cooker and bring it to a boil over medium high heat by pressing Sauté button and click adjust button to Sauté More function. - Pour in wide egg noodles and cook until desired texture. Roughly 4 – 8 minutes. Season chicken soup with salt (roughly a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste.
- Turn off the heat, add shredded chicken into pressure cooker. Garnish with Italian parsley and serve immediately. Enjoy!
Recipe Notes
Homemade chicken stock vs store-bought chicken stock:
We tried this recipe with both stocks. Please note that the flavor will take a hit with store-bought chicken stock. Make sure to use an unsalted or low sodium version
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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This is a confusing recipe to follow with regards to the step where it says to add 1/3 cup of chicken broth…pour in remaining broth. Further down it says to pour 4-5 cups of broth into the pot…” So which is it? Sitting here with a pot of “rest of chicken broth” in the pot waiting for it to cook.
Havent tried it yet but it makes sense to me. Take out the chicken, add more stock to cook the noodles. Ill be back with my review once made.
I am confused as well. Re: when to pour the remainder of the broth. Its obvious they do not check
Per their website, you add 2/3 cup of broth after you deglaze.
The directions need to be revised and streamlined. It’s not clear the steps as others have stated.
Awful directions cocnerning the stock.
Made this soup a few times. I’m not sure why others are getting confused on the instructions, made sense to me. I always look at recipes as guidelines only and create my own version of it.
Horrible diections very confusing…
Very easy to follow, straight forward, and very delicious, my kids loved it…minus the mushrooms, ill leave out next time, haha..i doubled up the recipe and ate it the next day.
I also found the stock part confusing but now i just have a huge pot if soup and its all good.
Very good. Will make again!
Easy to make! A bit confusing with the first part with the broth….poorly worded. But just add 1/3 cup to deglaze, then add 2/3 cup to pressure cook the chicken. If you use store bought chicken broth (even low sodium), you don’t need to add any more salt and that’ll keep it heart healthy. Also, you can skip the mushrooms for a more traditional chicken noodle soup.
Amazing! I used more noodles and it became a bit less ‘soupy’. Family loved it!
Excellent! I used Organic Better Than Bouillon reduced sodium to make my broth. I used Kroger Cajun Style Mirepoix Blend because it’s what I had. I may add an additional cup of broth the next time. I also issd chicken legs.
My family inhaled this!
Awesome soup!
Very good soup recommend to anybody
who likes home made chicken soup.easy to make.
I took out the mushrooms and used water instead of Chicken Stock. Also used half mason jar of homeade sauce too. Not bad at all
I added a teaspoon of rosemary and used rotini pasta. I cooked it on soup for 5 min. Best chicken noodle soup I’ve had.
I made a few mods and sooo good. Handfull of fresh thyme, 1/2 tsp thyme, salt the chicken when i remove, dump in 2 cups rice at the end.
I just made this and it turned out pretty good! I omitted the mushrooms because it seemed odd to me to put them in chicken noodle soup. I used chicken thigh meat (because that is what I had in the freezer) and low sodium Better Than Boullion for my stock. I’m knocking off a star because the instructions about deglazing was written poorly (i just used a full cup of stock to be sure there was enough liquid to not burn).
Flavor was amazing. I added fresh rosemary instead of parsley however i did use dried parsley. I also used an extra cup of broth.
My main critique is that if you shred chicken breast the texture is a bit tough. Next time i will pre cut the chicken cut across the grain and saute.
Easy to do. Pretty tasty soup
Delicious, healthy with lots of chicken definitely will make again
Turned out great! I appreciate her big bowl servings, well played.
I agree that the instructions were a bit confusing regarding the broth, and I made the same mistake. However, it did not affect the soup at all.
I added spinich because I felt like it. Very yummy. Don’t skip out on the mushrooms, trust me. Next time I’ll try adding some Rosemary and thyme! I used frozen chicken breasts and added another three minutes to the cooking time and they turned orUt perfectly!
Just as good as my stovetop homemade!
This was the first thing I have made in my instapot. Honestly it was the best chicken noodle soup i have ever tasted. So looking forward to other recipes.
I didn’t enjoy tgis
Directions were very confusing and did not make sense. I added all the stock in the beginning when it said to add remaining stock. I hope it turns out ok.
Hi Dsloane51,
The recipe states to add only 1/3 cup of broth at the beginning. The recipe will still cook correctly but it wont be as reduced.
As several have stated, the directions are confusing. Add 1/3 cup stock to deglaze then add the rest of the stock. Later says add 4-5 cups stock! I already “added the rest of the stock”! Cooking on pressure now hope it cooks. THE AUTHOR NEEDS TO CORRECT THE RECIPE DIRECTIONS!!!
Hi Nizolak,
The recipe instructions have been clarified. Thank you for the feedback.
The directions are so confusing. I put in 1/3 cup of chicken stock and then only added 1 cup to cook the chicken. It was very unclear. I added the rest of the stock after the chicken was cooked. Good soup apart from that.
Needs more veggies but still great soup
Great recipe! I made modifications to suit family tastes… no mushrooms but added quartered small red potatoes. Added a couple minutes to chicken cooking time to accommodate still partially frozen breasts. Loved being able to boil the broth and veggies in the last step to cook noodles. I used wagon wheels so they took a few more minutes that the egg noodles would have. Overall a super winter one pot meal!
Directions have not been updated. I added all the stock in one shot to cook the chicken. I’m hoping for the best
I am just making this soup. It says 12 carrots. I am assuming that should be 1-2 carrots. Is that correct?
Wondering about the 12 carrots also
Recipe Ingredients:
4-5 cups chicken stock
Instructions:
Step 4. Deglaze by pouring 1/3 cup of chicken stock …. Pour in the remaining chicken stock.
Step 8. Pour 4-5 cups chicken stock into pressure cooker …
So exactly how much chicken stock is needed for this recipe?
Reference printed version to see steps.
Printed version of recipe calls for 1-2 carrots
I guess i changed this up quite a bit. I started with the 6 cups of chicken broth in the pot, then added 3 carrots, 4 celery stalks , frozen chicken breast, and country pasta egg noodles from sams club. I did not use mushrooms or garlic or onion but that was a personal preferance. The noodles take a long time to cook so works great for this recipe. Cook on high pressure for 22 minutes, when done , vent the pot and shred the chicken making sure it is completely done, works out very well for me.
Please remove on #4 pour in remaining stock.
Amazing! Made it exactly how the recipe said too and it turned out so good! The house smells amazing and my sick 4 yr old ate a whole big bowl!