Print Recipe

Chicken Noodle Soup


  • 1/4 cup olive oil
  • 1 small onion, minced
  • 2 cups vermicelli noodles, broken into pieces
  • 5 cups chicken broth
  • 1 chicken breast, skin removed
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped celery
  • 1/ 4 cup chopped parsley
  • 1 teaspoon coarse or kosher salt
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • 1 teaspoon dried tarragon
  • Chopped parsley for garnish


  1. In a pressure cooker, heat oil. Add onion and sauté in hot oil for 2 minutes.
  2. Add noodles or rice and cook, stirring often, 1 minute.
  3. Add broth, chicken, lemon juice, celery , parsley, salt, pepper, bay leaf, and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes.
  4. Release pressure according to manufacturer's directions. Remove lid.
  5. Remove chicken from soup. Also remove bay leaf.
  6. Remove chicken from bones, cut into 1-inch cubes, and add to soup, discarding bones.
  7. Serve hot, garnishing individual servings with chopped parsley.

Makes 6 servings.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.