Chicken Noodle Soup {Electric Pressure Cooker Recipe}

This recipe is comfort food at it's best! Perfect for a cold, winter day. If you're not feeling well, it is the cure - it really is! I've posted the crock pot version here in case you don't have a pressure cooker, but a pressure cooker makes it SOO much easier to make! You can have it made and on the table in 30 to 40 minutes.

We made this a few days ago for a soup & bread party that we had at our house. We like to invite our neighbors over to get together every other month or so. A dear lady that lives around the corner came and she was so excited - she loves this soup! We made it for her once before and she said it was the best chicken soup she's ever tasted.

And do you know what the secret ingredient is? Squash! Can you believe it? Do you notice that the color is a little more orange that your average chicken noodle soup? It's lovely isn't it? Not only does it look prettier, but the squash gives the soup an extra burst of "comfort" taste. You can use any squash that blends into a smooth puree. Hubbard would be perfect, since that's the squash I'm featuring this week!

Gourmet Chicken Soup {Electric Pressure Cooker Recipe}

Printable Recipe (Pressure Cooker Method)

*If you don’t have a pressure cooker, you can also make this recipe in the crock pot!

*Note: The secret ingredient in this recipe is the pureed squash. You can cook and puree any winter squash the same way I've demonstrated here with pumpkin or you can use canned pumpkin.

*Serves 6-8

6 Cups water

3 tsp. instant chicken bouillon

1 tsp. celery seed

1 tsp. onion salt

Parsley (as much as desired)

1 tsp. pepper

2-3 chicken breasts (boneless or not), leg quarters or leftover turkey meat

1-2 Cups chopped onions

2 Cups diced carrots

2 Cups diced celery

2 Cups cooked, pureed Hubbard Squash (or other winter squash - pumpkin, butternut, banana, etc) 

5-8 oz. Egg Noodles or 1-2 Cups of cooked rice (we like the wide or narrow egg noodles of the Country Pasta brand or you can make your own)

2 cans Cream of Chicken or Mushroom Soup (or thicken it with ultra jel)

Salt & Pepper to taste

Combine all the ingredients except egg noodles and cream soups in an electric pressure cooker. Pressure on high for 21 minutes (you only need to cook for 6 minutes if using pre-cooked meat). Use the quick release steam method. Then remove chicken carefully, discard bones, and chop meat. Return chopped chicken to pot. Add 2 cans cream of chicken or mushroom soup (or one of each) and heat with the lid off until warm on the "saute" or "brown" pressure cooker setting. Stir occasionally. Meanwhile cook the egg noodles separately in boiling water on the stove according to package directions. Drain and add to soup when done. Taste the soup and add salt or pepper to taste. 

I haven't tried cooking the noodles with the soup in the pressure cooker - I'm pretty picky about my noodle "done-ness". I like to control how done they are really carefully and that's easier to do on the stove. You can add cooked rice instead of the egg noodles or eat it without. It's also Gluten-free as long as you don't put in the egg noodles and thicken with ultra-gel. 

*Note: This recipe is delicious served with fresh, homemade bread!

Recipe Source: healthyfamilycookin.blogspot.com

For more pressure cooker recipes see my pressure cooker recipe page. Or follow my pressure cooker board on pinterest.

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