Chicken Noodle Soup - make with Pressure cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup, chopped Onions, raw 2 tbsp Extra Virgin Olive Oil 1 cup, diced Celery, raw 8 oz boneless, skinless chicken breast 1 cup, chopped Carrots, raw 6 cups Low Sodium Vegetable Broth 2 cups Egg Noodles (dry) 1/4 cup cup chopped fresh flat-leaf Parsley 1 bay leaf1/4 teaspoon dried thymesalt and pepper
1. Heat oil in a 5-quart or larger pressure cooker over medium heat. Saute onion, celery and carrots until lightly colored. Move vegetables to the side and add chicken. Lightly saute chicken on both sides. Add bay leaf, thyme, parsley and stock and stir well.
2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 8 minutes. Remove from heat and use Touch Release Method.
3. Remove chicken to a cutting board. Stir noodles into soup. They will cook in the residual heat or place cooker on low heat to simmer, uncovered, until noodles are done. Stir often so noodles do not stick to bottom of pan.
4. While noodles cook, cut chicken into 1-inch pieces and return to soup to reheat. Taste and adjust seasoning with salt and pepper. Serve immediately.
2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 8 minutes. Remove from heat and use Touch Release Method.
3. Remove chicken to a cutting board. Stir noodles into soup. They will cook in the residual heat or place cooker on low heat to simmer, uncovered, until noodles are done. Stir often so noodles do not stick to bottom of pan.
4. While noodles cook, cut chicken into 1-inch pieces and return to soup to reheat. Taste and adjust seasoning with salt and pepper. Serve immediately.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 6.9 g
- Cholesterol: 39.0 mg
- Sodium: 191.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.0 g
- Protein: 11.2 g
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