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Grandma’s Pressure-Cooker Chicken Noodle Soup

I've made this soup weekly since I modified my grandma's recipe for my pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    8 servings


  • 4 bone-in chicken thighs
  • 2 teaspoons olive oil
  • 2 medium carrots, peeled, sliced into 1/2-inch pieces
  • 1-1/2 celery ribs, sliced into 1/2-inch pieces
  • 6 cups reduced-sodium chicken broth
  • 1/2 package (8 ounces) uncooked fine egg noodles, cooked
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped fresh parsley, optional


  • Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for normal heat; add oil. Brown the chicken thighs. Add carrots, celery and broth into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  • Stir in salt and pepper. Evenly divide noodles among serving bowls; top with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.
Nutrition Facts
2 cups soup with 1 chicken thigh: 195 calories, 15g fat (2g saturated fat), 56mg cholesterol, 631mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 16g protein.

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  • ruth
    Mar 1, 2020

    I don’t doubt that this is good but I can’t imagine not making your own stock. It’s really easy in a pressure cooker and is so delicious. It’s what I use mine most for.

  • Sue
    Feb 25, 2020

    Love this soup. Have always made it using the same ingredients. Delicious

  • Deon
    Feb 25, 2020

    This says 8 servings, but there are only 4 chicken thighs - 1 for each bowl of soup.