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Pressure Cooker Shredded Chicken and Noodle Soup with Vegetables

Pressure Cooker Chicken Noodle Soup with Vegetables


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x

Description

Pressure Cooker Chicken Noodle Soup with Vegetables – how I use leftover noodle soup.


Scale

Ingredients

  • 2 cups shredded chicken and 2 quarts of chicken broth (from Pressure Cooker Shredded Chicken Soup with Broth)
  • 1 tablespoon butter
  • 1 large onion, sliced thin
  • 3 cloves garlic, crushed
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 2 cups “extra wide” egg noodles
  • 12 ounces green beans, trimmed and cut into 1-inch lengths
  • Salt, pepper, and minced parsley to taste

Instructions

  1. Make the broth and shredded chicken: See my Pressure Cooker Chicken Broth and Shredded Chicken recipe. It can be made ahead, and refrigerated for 2 days or frozen for months. (If frozen, put the frozen broth and chicken straight into the pot in the “Add the broth” step. It will take longer to come back to a boil, but won’t affect the recipe.)
  2. Saute the aromatics: Melt the butter in a large pot over medium-high heat. When the butter stops foaming, add the onion and garlic, sprinkle with 1/2 teaspoon of kosher salt, and saute until the onion is softened and the garlic is browning, about five minutes.
  3. Cook the soup: Add the broth to the pot and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of onion. Cover the pot, increase the heat to high, bring the broth to a boil, and boil for 1 minute. While the broth comes to a boil, whisk the cornstarch and water into a slurry. Let the broth boil for 1 minute, then stir in the cornstarch slurry, noodles, shredded chicken, and trimmed green beans. Return the broth to a boil, then reduce the heat and simmer. Simmer until the noodles are cooked and the green beans are tender, about 6 minutes.
  4. Season to taste and serve: Season with salt and pepper to taste. Seasoning soup is a critical step with homemade broth. Homemade broth doesn’t have much salt in it, so you will need more salt than you think. To my taste, 2 quarts of homemade chicken broth needs about 2 teaspoons of fine sea salt. I add salt slowly, tasting as I go, until the soup tastes a little sweet on the tip of your tongue. Once the soup is seasoned, serve, garnish with minced parsley, and enjoy!

Notes

  • If you use store-bought broth – horrors – watch out, they are loaded with salt. You probably won’t need extra salt in the “season to taste” section – but do taste it, just in case
  • This is a great way to use up leftovers from a roast chicken dinner. Use the carcass with my pressure cooker chicken stock recipe (see the related recipes, below), shred the leftover chicken, and start with step 2.

Tools

  • Large (4+ quart) pot. You can make this recipe in your pressure cooker pot –  if you just made pressure cooker chicken broth, wipe out the pot before continuing with this recipe.
  • In the pictures, I made the broth the night before. My pressure cooker liner was in the sink, filled with soapy water – the kids left it to soak overnight. I didn’t feel like washing it out before I started on dinner, so I switched to the stovetop to make the soup.
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American
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