Pressure Cooker (or Slow Cooker) Lemon Chicken Noodle Soup

I'm all about chicken noodle soup on freezing winter days and especially when I have a cold. I have a pressure cooker and slow cooker recipe for chicken noodle soup, but this lemon version is out of this world. The lemon adds so much amazing flavor and it feels so good on your throat when you're sick. It's basically a miracle worker.

Whether or not you have a pressure or slow cooker, you will love this recipe. The pressure cooker is my personal favorite because of how fast it comes together and the chicken is so yummy. If you need some feel-good soup than this is the one for you!

Pressure Cooker (or Slow Cooker) Lemon Chicken Noodle Soup

1 Tbsp. olive oil

1 onion, diced

2 whole carrots, chopped

2 tsp. garlic, minced

1/4 tsp. dried thyme

6 cups chicken broth

1 large chicken breast, cut into 2-inch pieces

1 1/2 cups wide egg noodles

salt and pepper to taste

1 lemon (zest and juice)

dried or fresh parsley for garnish

Pressure Cooker

1. Using the sauté function, heat the oil in the pressure cooker pot. Add the carrots and onions and cook until tender, about 3 minutes.

2. Add the garlic and thyme and cook until fragrant, about a minute.

3. Add the chicken broth and chicken. Secure the lid and cook on high pressure for 7 minutes.

4. Let the pressure naturally release for 10 minutes before using quick release to let out any remaining pressure. 

5. Turn on the sauté function and add in egg noodles. Let boil for 5 minutes. Turn off sauté function. Stir in the lemon zest and lemon juice. Season with salt and pepper to taste and garnish with parsley. 

Slow Cooker

1. *Place everything except for the egg noodles, salt, pepper, lemon zest/juice and parsley in the slow cooker and cook on low for 6-10 hours or high for 4 hours. When there is 30 minutes left, add the egg noodles, lemon zest and juice and parsley.

*You can also use a whole chicken breast, remove it, shred and place back in the slow cooker an hour before the soup is done.