Select Page

My not-so-little girl is home sick, today. I wanted her to have some chicken soup but not the nasty canned stuff. Pressure cooker to the rescue, again! This took about an hour, and it’s far superior to processed. Plus, it was cheap and there’s lots. She likes noodles, so I’m cooking those separately just for her.

Print Recipe
Pressure Cooker Chicken Soup
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Place the vegetables, bay leaf and parsley in the bottom of the pot. Then add chicken, salt and pepper.
  2. Bring to pressure over high heat. Cook for 15 minutes. Let cool naturally for 5 minutes, then cool with water until pressure releases and remove lid. Let cool for 20 minutes.
  3. Pour off broth. Remove chicken and set aside. Remove bay leaf. Cut vegetables, if desired. Return broth to vegetables. After chicken is completely cooled, pull apart into chunks and add to soup. Reheat and serve.