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It's National Chicken Noodle Soup Day

It's a brisk 54 degrees here, not too hot and not too cold. Its a great day for soup. Chicken noodle Soup that is.

According to, "soup can be dated back to about 6000 B.C. and was first made of Hippopotamus." 

FUN FACT: "Campbell first introduced ‘Noodle soup with Chicken’  in 1934. During a radio program on “Amos ‘n Andy”  Amos misread his script and said “Chicken Noodle Soup”.  Within a few weeks, Campbell’s changed the name."

In honor of today, here's a few ways you can pay homage:

📍Visit your favorite restaurant and order a piping hot bowl.

📍Try this recipe: Pressure Cooker Chicken Noodle Soup

This hearty, comforting chicken soup is just like mom made—but it’s done in record time thanks to the Deluxe Multi Cooker.


1 medium onion

2 celery stalks

1 tbsp (15 mL) olive oil

2 cloves fresh garlic

4 medium carrots, peeled

1½ lbs. (700 g) boneless, skinless chicken breasts

8 cups (2 L) Pressure Cooker Chicken Bone Broth or chicken stock, divided

5 oz. (150 g) dried wide egg noodles (2 cups/500 mL)

1 tsp (5 mL) salt

½ tsp (2 mL) dried thyme leaves

½ lemon

Optional: chopped fresh parsley


Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.

Set the Deluxe Multi Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.

Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.

𝗬𝗶𝗲𝗹𝗱: 8 servings

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: U.S. nutrients per serving (about 1½ cups/375 mL): Calories 200, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 85 mg, Sodium 820 mg, Carbohydrate 17 g, Fiber 1 g, Sugars 4 g, Protein 26 g

Your Pampered Chef Cook’s Tips:

Thanks to the Deluxe Multi Cooker, you can make chicken soup in a fraction of the time. You’ll save time by heating only half the stock initially and by cooking the noodles with the chicken.

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

𝗗𝗲𝗹𝘂𝘅𝗲 𝗠𝘂𝗹𝘁𝗶 𝗖𝗼𝗼𝗸𝗲𝗿 # 𝟭𝟬𝟬𝟲𝟱𝟵

𝗠𝗮𝗻𝘂𝗮𝗹 𝗙𝗼𝗼𝗱 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗼𝗿 # 𝟮𝟱𝟵𝟯

𝗦𝗮𝗹𝗮𝗱 𝗖𝗵𝗼𝗽𝗽𝗲𝗿 # 𝟮𝟱𝟴𝟮

𝗖𝗶𝘁𝗿𝘂𝘀 𝗣𝗿𝗲𝘀𝘀 # 𝟮𝟱𝟵𝟱

𝗚𝗮𝗿𝗹𝗶𝗰 𝗣𝗿𝗲𝘀𝘀 # 𝟮𝟱𝟳𝟲

Don't have these items on hand, don't panic. Pick them up here⬇️

ACTION STEP: Whip up a pot of this classic, invite friends and family over to enjoy it. Then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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