Homemade Chicken Soup Recipe

Poor Leslie is a little under the weather today. She woke up with a bit of a stuffy head and runny nose. I have an idea...Let's make some homemade chicken soup to cheer her up and help get her back on her feet. Let's also make it in a few minutes instead of a few hours.  

Will it cure her? History seems to think so.  The first recorded writing of chicken soup as a prescribed cure for the common cold was made by Persian physician Ali Sina Balkhi in the 10th century. Has modern science found any truth to this? Sort of.

In 2000 a study was conducted at the University of Nebraska Medical Center in Omaha and chicken soup was put to the test. 

Using blood samples from volunteers, he showed that the chicken soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms. (learn more)  

Although it is not known whether the changes witnessed in the laboratory have a meaningful effect on people with cold symptoms, at the very least it is a healthy, nutrient filled, hydration boosting, good tasting, comfort food...and that's good enough for us. 

How to Make Chicken Soup  

Pressure Cooker Chicken Soup

Chicken Soup that would make Ali Sina Balkhi be proud?

 Homemade chicken noodle soup, one of the most basic of comfort foods. Generation after generation has passed this restorative recipe down and homemade chicken soup made in your kitchen with fresh vegetables on a cold winter day just can't be beat.  Let's begin:  

Prep Time: 10 minutes
Cooking Time: 8 minutes under high pressure
Serving Size: around 6 - 10  

Ingredients:  

2 tablespoons vegetable oil
2 chicken breasts or about 1 and 1/2 pounds boneless chicken thighs
3 or 4 carrots, chopped
1 onion, chopped
1 cup frozen peas
1 cup frozen corn
2 celery stalks with leaves
6 cups Swanson Chicken Stock
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles (can substitute more rice)
3/4 cup rice (can substitue more noodles)
2 tablespoons parsley
2 tablespoons lime juice  

Step 1: Ingredient prep: Chop the Vegetables, Brown the chicken

Dice up all of the vegetables into various sizes of your liking.  

chicken soup recipe chopping veggies

Chop the vegetables

 Next, heat 1 tablespoon of oil on medium heat and cook the chicken until browned on all sides, about 5 minutes. Remove the chicken and set it aside on a plate. We will be dicing it up while the veggies are cooking.  

Step 2: Add the vegetables, rice and noodles

homemade chicken soup recipe add ingredients

Add the rest of the ingredients

 Add the other 1 tablespoon of oil and all of the vegetables (onions, carrots, celery) to the pot. Cook them for about 2 minutes stirring occasionally. While they are cooking now is a good time to dice up the chicken into small pieces. Now add the broth, bay leaf, parsley, peas, corn, salt, and pepper and scrape up any little stuck bits that may be at the bottom of the pan.  Add the rice and noodles.  

Step 3: Cook under pressure for 8 minutes

Return the chicken to the pressure cooker, lock the lid, and bring the pot to pressure on high heat. Once the pressure cooker has indicated that it is at pressure by releasing a steady steam, immediately reduce heat to the lowest level to maintain this pressure. Cook for 8 minutes.  

homemade chicken soup  

 Once the time is up carefully open the lid angled away from you, salt and pepper to taste, serve and be soothed.  

homemade chicken soup in bowl

Delicious homemade chicken soup

 Do you or will you have some leftover turkey?  Try substituting it for the chicken. 

What do you think?
What is your favorite comfort food when you are feeling down? 

Looking for more information on chicken soup and different chicken soup recipes? 

VN:F [1.9.22_1171]
Rating: 4.9/10 (126 votes cast)
Homemade Chicken Soup Recipe, 4.9 out of 10 based on 126 ratings


Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

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{ 8 comments… read them below or add one }

Kathy October 9, 2011 at 11:13 pm

I made this soup tonight with my pressure cooker. It was delicious! I ended up adding a bit more liquid as I used 2 C. of the noodles. Instead of lime, I added lemon, which turned out just fine. It ended up fairly thick–just delicious!

Ron March 21, 2012 at 5:22 pm

I made this last night and I loved it. The only thing I had to change a bit was that it was pretty sweet and I like my chicken soup more tangy. I added more lime juice and a bit of vinegar. I don’t think it was your recipe that did it; I got fancy and put in a purple carrot.

Leslie March 28, 2012 at 7:42 am

@Ron, I love when we get purple carrots from our CSA. They are so fun!

Sabrina December 6, 2012 at 4:31 pm

Thanks for posting this! I googled “pressure cooker chicken soup” while at the grocery store & this came up. I needed soup as I’ve got a bad cold (or maybe something worse). A bowl of this soup was just what I needed! The lime is brilliant! Brightens the flavors very well! Thanks again!

Coleen January 8, 2013 at 12:19 pm

I make homemade noodles like my ex-mother-in-law taught me. It’s sacreligeous to do otherwise. I’ll see how it turns out. Thanks for the tips.

Wendy MacLean March 4, 2013 at 8:20 pm

Trying this tonight! One question….after cooking for 8 minutes, do you let the steam come down on it’s own? or do you bring the steam down immediately with water? or do you use the “release valve” to let out the steam slowly?
Thanks!

Vicky April 17, 2013 at 12:25 pm

Hi, thanks so much for the recipe.
I have a question though, is water instead of chicken broth OK to use? Would it turn into the broth from chicken cooking in it? (I am just trying to avoid using the store bought broth, as there ususally are some kind of additives in it.) Would that require more time at all?
Thanks!

Priscilla W December 14, 2013 at 9:23 pm

Thanks for sharing. I am trying to use my pressure cooker more. I used your recipe as a guideline for our chicken soup. I’ve never added lime before but since I didn’t have that we used lemon (as someone else in comments said) and it worked. I used water & chicken bouillon. I had about 2 cups of leftover rice that I used in this. All 7 of us liked this soup. I’ll be making this again in my pressure cooker.

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