7 minute chicken noodle soup & my review of the Crock-Pot® Express Crock Multi-Cooker

Every year as we get closer to the Holiday season I try to really pay attention to the trends and hottest items and there’s no doubt this year that pressure cookers are a major hot topic!! I mean I’ve been trying to make everything in a pressure cooker lately and there’s a new kid on the block that I really think you guys are gonna love. She’s sleek and quick and priced JUST right.

I’ve used another pressure cooker for a few months now but was REALLY curious and excited to try out the Crock-Pot® Express Crock Multi-Cooker. It has AMAZING reviews on amazon and is priced so well, even at full price it’s only $79.99!! That’s significantly less expensive than other models out there and I honestly give it a full 5/5 stars.

I used my brand new Crock-Pot® Express Crock Multi-Cooker last week to make homemade chicken noodle soup and if you remember on Halloween, I talked about how I was going to try out Chicken Noodle Soup in a pressure cooker instead of the Crock-Pot® slow-cooker version my mom has been making for years. I love a good crockpot recipe as much as the next girl, but when you can make it in under 15 minutes? Sign me up!!

I used essentially all of the same ingredients as my mom’s original recipe, but I read up on several other pressure cooker recipes online to find the best cooking time for this one and I think we nailed it! That first night that I made this recipe and we had a steady stream of trick-or-treaters, I’m not exaggerating when I say EVERY single trick-or-treater said something like “Oh my gosh this house smells SO GOOD” when I opened the door!!

But this recipe might be your new best friend because not only does it smell amazing while it’s cooking, it tastes amazing, it’s full of vegetables, and it only takes 7 minutes in the Crock-Pot® Express Crock Multi-Cooker.

7 minute Pressure Cooker Chicken Noodle Soup

2-3 lbs boneless skinless chicken breast
7 cups chicken broth
1 tsp salt
1 tsp fresh ground pepper
1 tablespoon tarragon
1 onion, chopped
1/2 bag baby carrots, chopped in 1/3s
3 stalks celery, chopped
8-10 oz noodles, either wide egg noodles or homestyle noodles
1 tub knorr chicken flavoring

Season chicken with salt and pepper, chop vegetables.
Add broth, salt, pepper, tarragon, onion, carrots, celery, chicken and knorr chicken flavoring to pressure cooker. If using homestyle noodles, add noodles also.
Close lid and set to “BEANS/CHILI” mode for 7 minutes.
If using wide egg noodles, cook noodles separately
Once soup has cooked 7 minutes, quick release steam, open lid and break up chicken in pot by using two forks to separate meat.
Add cooked noodles if cooked separately
Salt and pepper to taste.

And to give my readers a little added treat right now you can get an ADDITIONAL 15% OFF this cooker when you use code 15MINT at checkout! Hurry because this code is only good through on the Crock-Pot® Express Crock Multi-Cooker here thru Friday and then this super great deal is gone!

White shirt (sold out, similar one here)
Dark blue jeans
Photos by Arielle Levy

If you guys try out the Crock-Pot® Express Crock Multi-Cooker, will you let me know what you think?! I’d love to know if you like it as much as I do!

Thanks Crock-Pot® and Shopstyle for sponsoring this post!!

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Comments

Katie:

This recipe looks amazing – I love my pressure cooker too! I’m not sure what the “tub of chicken flavoring” is though. Is it the same as bouillon?

Reply
Corrine:

Oh I’m so sorry Katie! The tub of flavoring is very similar to a bullion, but when you go to the grocery store you’ll see it right next to the broth!

Reply
Joyfulgozo:

thanks for the shared recipe & review. The Electric Crock is so new that it is hard to find immediate info. It came out in Oct. 2017. I bought it for the brand and had already returned the XL brand since it used aluminum in the inner lid and for the shallow fitting steamer plate. So nice to encounter a metal trivet with the Electric Crock — Kudos to Crock Pot.. But, I’ve yet to cook in it yet.

Reply
Corrine:

Oh I think you’re really going to love it! Let me know when you try it out 🙂

Reply
Linda Hellinge:

My Son got me the express crockpot for Christmas, I got a great deal on the website$49.00. I have yet to use it but would like to learn more about attachments, best products to use in the Pot. I want to make cheese cake but no receipesCan you help. What size springform pan is best.
Do the IP receipes work the same in the express pot.
Thank You,
Linda Hellinge

Reply
Dan:

I guess mine is a larger amount, although I did 2.6 lbs. of chicken and followed the recipe amounts, because nothing was done in 7 minutes. Onions, Carrots and celery all still hard and the Chicken was not fully cooked. Doing the full 20 minutes now.

Reply
Corrine:

So sorry to hear that Dan. I have made this a few times with no issues. Maybe it was because of the amount of chicken? This is why I’m not a recipe blogger normally haha.

Reply
Lisa:

I tried this as the first recipe in my Express Pot. Your directions say to do the quick release after 7 minutes. I did and liquid spewed everywhere. I then closed it quickly and referred to the owner’s guide, which said to NEVER use quick release with soups. Did I do something wrong?

Reply
Corrine:

Oh Lisa I’m sorry! I didn’t have any trouble with the quick release, and I asked my mom and she said all of her soups are quick release too. I am so sorry you had trouble with this!

Reply
Jennifer:

Hi there! I’d love to try this recipe but just wanted a little clarification. One of your pictures looks like there is butter in the pot when you are adding the chicken but the recipe doesn’t call for butter. Are you browning the chicken beforehand? The recipe says to shread the chicken but it looks like you’ve already cut it. Just want to make sure I’m not missing a step and end up not cooking the chicken properly. Thanks so much. This soup looks delicious and my daughter has been begging for some chicken noodle soup!!

Reply
Corrine:

Ahh Jennifer that is a really good question that I’m so glad you asked! I DID brown the chicken in about a tablespoon of butter beforehand on “saute” mode the first time I made this … but then I talked to my mom and I made it again without doing that and I seriously felt like it turned out JUST as good, and I’ve made it at least a half dozen other times since without browning the meat first and I feel like it’s way easier and just as delicious. So that’s why I left that step out! 🙂

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