Sicilian Chicken Noodle Soup

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I stole this recipe for Sicilian Chicken Noodle Soup from a cookbook called Italian Cooking in Your Instant Pot. This easy to make soup quickly cooks in a pressure cooker and is an easy weeknight meal. Onion, carrots and celery are sautéed in a pressure cooker. Then chicken stock, diced tomatoes, parsley and a bay leaf are stirred into the pot. Then the soup cooks on high in the pressure cooker. After cooking, the chicken in chopped and added back to the soup with pasta. Next the soup cooks until the pasta is tender. Everyone will like this delicious soup.

The ingredients for this recipe are: 2 tbsp butter, 1 medium onion, 3 large skinny carrots, 4 ribs celery, 1 tsp salt, 1 tsp garlic, 7 cups chicken stock, 14.5 oz can diced tomatoes with basil, garlic and oregano, ¼ cup chopped Italian parsley, 1 bay leaf, 1 lb raw chicken breasts, ¾ cup ditalini pasta and 1 tbsp freshly squeezed lemon juice

Turn on “sauté” function. Add butter to Instant Pot. Once melted, add the onion, carrots and celery.

Cook, stirring frequently, for 5 minutes or until vegetables have softened. Stir in salt and garlic for 30 seconds. Turn off sauté mode. Add in chicken stock, diced tomatoes, parsley and bay leaf then stir.

Nestle the chicken into broth mixture.

Secure lid. Turn on “pressure cook” then turn to HIGH and set time for 7 minutes. Let pressure release naturally for 10 minutes. Remove and discard bay leaf. Remove chicken and cut into small cubes or shred chicken.

Then add the chicken back to the soup and stir.

Turn on “sauté” function. Add in the pasta and lemon juice and cook for 10 minutes, stirring occasionally. Taste and season with salt and pepper if needed.

Serve with parsley and Parmesan cheese.

If you liked this recipe for Sicilian Chicken Noodle Soup then you can also try Creamy Chicken Noodle Soup, Slow Cooker Chicken Noodle Soup or Hearty Homemade Chicken Noodle Soup.

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Sicilian Chicken Noodle Soup

This easy to make soup quickly cooks in a pressure cooker and is an easy weeknight meal. Onion, carrots and celery are sautéed in a pressure cooker. Then chicken stock, diced tomatoes, parsley and a bay leaf are stirred into the pot. Then the soup cooks on high in the pressure cooker. After cooking, the chicken in chopped and added back to the soup with pasta. Next the soup cooks until the pasta is tender.
Course Entree
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 2 tbsp butter
  • 1 medium onion diced
  • 3 large skinny carrots peeled and thinly sliced
  • 4 ribs celery thinly sliced
  • 1 tsp salt
  • 1 tsp garlic pressed
  • 7 cups chicken stock
  • 14.5 oz can diced tomatoes with basil garlic and oregano
  • ¼ cup chopped Italian parsley
  • 1 bay leaf
  • 1 lb raw chicken breasts boneless, skinless
  • ¾ cup ditalini pasta uncooked
  • 1 tbsp freshly squeezed lemon juice

Instructions

  1. Turn on “sauté” function. Add butter to Instant Pot. Once melted, add the onion, carrots and celery. Cook, stirring frequently, for 5 minutes or until vegetables have softened. Stir in salt and garlic for 30 seconds.
  2. Turn off sauté mode. Add in chicken stock, diced tomatoes, parsley and bay leaf then stir. Nestle chicken into broth mixture.
  3. Secure lid. Turn on “pressure cook” then turn to HIGH and set time for 7 minutes. (Will take about 15 minutes to come to pressure)
  4. Let pressure release naturally for 10 minutes.
  5. Remove and discard bay leaf. Remove chicken and cut into small cubes or shred chicken. Add the chicken back to the soup and stir.
  6. Turn on “sauté” function. Add in the pasta and lemon juice and cook for 10 minutes, stirring occasionally. Taste and season with salt and pepper if needed. Serve with parsley and Parmesan cheese.