Every lunch, my coworkers tease, “what did you bring today, Lemm? Another soup?” and shamefully, my answer seventy percent of the time is yes. Anyone that knows me well knows I love a good soup. They are so convenient, simple, make enough to feed an army and are always tasty.

However, you know what makes a soup recipe even more convenient? A pressure cooker. My husband and I had a craving for chicken noodle soup last week, and with all this spare time at home, we decided to throw our pressure cooker into the mix. It turned out so well that I had to share it with my favorite readers!

If you don’t have a pressure cooker, don’t fret, I also made a stovetop recipe for you as well! If you make it, tag me on Instagram and let me know how it goes!

Ingredients

1 lb of shredded chicken- (I use rotisserie chicken!)
3 cups of uncooked egg noodles
6 cups of chicken broth
4 large carrots chopped
2 celery stalks chopped
1 onion chopped
1 teaspoon of garlic salt
1 teaspoon of oregano
¼ teaspoon of dried thyme
1 garlic clove chopped
1 tablespoon of olive oil
1 tablespoon of salt
½ teaspoon of pepper

Pressure Cooker Instructions

1. Put the pressure cooker on “saute” and place the olive oil in the pressure cooker
2. After the pressure cooker is warm enough, place the garlic in the pot and let it cook for about one minute while stirring
3. Afterward, put in the chopped onion, celery and carrots- saute for about 5-7 minutes
4. When the vegetables seem soft, place the shredded chicken in the pot and stir
5. Add the thyme, oregano, garlic salt, some salt, and pepper- saute with the chicken for another 5 minutes until the chicken has browned
6. Add chicken broth and the uncooked egg noodles in the pressure cooker pot and seal
7. Once the pressure cooker is sealed, press the “soup” option and then wait until it is pressurized
8. When the pressure cooker is ready, unseal the lid and open- add garlic salt, salt, and pepper to taste.

Stovetop Instructions

1. Turn the stove on high heat, and add olive oil
2. When the pot seems warm, place the garlic in the pot and let it cook for about one minute
3. Afterward, put in the chopped onion, celery and carrots- saute for about 5-7 minutes
4. When the vegetables seem soft, place the shredded chicken in the pot and stir
5. Add the thyme, oregano, garlic salt, some salt, and pepper- saute and stir with the chicken for another 5 minutes until the chicken has browned.
6. Add the chicken broth and egg noodles, cover and let simmer for 15-20 minutes while the noodles become tender
7. When the noodles are soft, add salt and pepper to taste, enjoy!