Atha's Homemade Chicken Noodle Soup

4 thigh, bone and skin removed Chicken Thigh
1 cup slices Carrots, cooked
3 serving Cellery, Raw -1 Stalk, large (11" - 12" long) (64g)
1 cup, chopped Onions, raw
8 oz vegetable rotini pasta (by JOHNBM)
6 cup (8 fl oz) Water, tap
3 tbsp Butter, unsalted
5 serving Wyler's Chicken Cubes (Instant Buillon) (by AURXDOC05)
1 tbsp chopped Fresh Chives
2 cup pieces Mushrooms, cooked
4 tsp Dried Oregano (by ARCTIC.ORCA)
1 cup Campbell's Cream of Chicken Soup (98% fat free)
2 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup

3 cups water, onion, celery, carrots diced along with chicken breast and some salt into pressure-cooker.
Cook on high for 15 minutes.
Boil rest of water and cook pasta add diced mushrooms and spices.
Combine contents of pressure cooker after shredding chicken with the pasta etc. Bring to a rapid boil.
Add additional seasoning to taste.
Serve immediately


Serving Size: 6 large servings of soup

Number of Servings: 6

Recipe submitted by SparkPeople user ATHA15.