Cold-Busting Ginger Chicken Noodle Soup

Britany Statt

Prep time:
Cook time:
5 Ratings
Cold season getting you down? Knock it out fast with this ginger chicken noodle soup!


  • 1 onion, chopped
  • 2-3 Garlic cloves (chopped)
  • 1 Tablespoon of ginger (if you are a fan of ginger, you can add more)
  • ¾ cup of Carrots (peeled and sliced) or ½ bag of baby carrots
  • 3 Celery (diced)
  • ½ bag of pasta Noodles or Macaroni (you can use any kind of pasta noodles or macaroni)
  • 2-3 chicken leg quarters or breasts
  • Pinch of salt and pepper
  • ½ lemon
  • Olive Oil
  • ½ cup of chicken broth
  • 1 cup of water


  1. Chop the garlic, onions, and ginger into small pieces.
  2. Heat olive oil in the pressure cooker under the Sauté program. Once the oil is hot enough, add in the onions, ginger, and garlic. Sauté for a couple minutes.
    TIP: The cooking pot tends to swirl around as you are sautéing the ingredients, use an oven mitt to hold the cooking pot in place.
  3. Once you are done sautéing, press the “Start/Stop” button to turn the cooker off.
  4. Add in the chicken broth, water, pasta noodles, chicken, carrots, and celery.
  5. Squeeze half a lemon into a cup and remove the seeds. Add the juice into the cooker.
  6. Add a pinch of salt and pepper.
  7. Place and lock the lid on the pressure cooker and program the timer to one of the times below:
    Frozen chicken: 45 minutes
    Defrosted chicken: 35 minutes
  8. Set your knob to “Pressure” and press “START/STOP” to begin cooking.
    NOTE: If you are cooking frozen meats, it usually takes a little longer for the cooker to heat up to the set pressure.
  9. Serve in a bowl and enjoy!