Pressure Cooker Chicken Noodle Soup

fast.cook's picture

Dec. 28, 2011


Skinned chicken portions 1
Onion 1 Small , peeled and chopped
Carrot 1 , cut into small dices
Fine noodles 50 Gram (Such As Vermicelli Or Egg Noodles)
Dried thyme 1/2 Teaspoon
Poultry stock/Water 90 Milliliter
Chicken stock cube 1
Salt To Taste
Ground black pepper To Taste
Chopped fresh parsley 1 Teaspoon (Leveled) (To Garnish)



1. If using a leg portion of chicken, cut into 2 pieces - thigh and drumstick.

2. Into the cooker place the chicken, vegetables, noodles, thyme, stock or water and stock cube and a little salt and pepper such that the cooker is not more than half full.

3. Close the cooker, bring to H pressure, cook for 4 minutes and reduce the pressure quickly.

4. Lift out the chicken, remove the meat from the bones, cut into small pieces and return to the soup.

5. Reheat the soup and taste and adjust the seasoning as necessary.


6. Serve garnished with chopped parsley.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4