Pressure Cooker Chicken Noodle Soup
- Yield: 4 soup bowls
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 22m
- Ready In: 32m
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This information is per serving.
- 2 tablespoons olive oil
- 2 large skinless and boneless chicken breasts,cubed
- 6 cups (1.5 L) low-fat chicken broth
- 1 medium yellow onion,peeled and chopped
- 2 medium carrots,sliced
- 2 thyme sprigs
- 2 celery ribs,chopped
- 2 sage sprigs
- 2 medium garlic cloves,peeled
- 4 oz (120 g) egg noodles,uncooked
- 1 tablespoon fresh dill,minced
- 1/2 teaspoon kosher salt
Heat olive oil in a pressure cooker over medium heat. Add chicken and cook for 4 minutes, turning once. Pour in chicken broth, then add onion, carrots, salt, thyme, sage, and garlic.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 18 minutes.
Open the pressure cooker, using a Quick Release method. Transfer cooked chicken into a serving plate. Carefully discard the onion, carrots, thyme, sage, celery, and garlic from the pot.
Stir in uncooked noodles and dill. Close pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 4 minutes.
Open the pressure cooker, using the Quick Release method. Stir in cooked chicken, celery, and carrots. Cover pressure cooker loosely and set aside for a couple of minutes.
Ladle soup into soup bowls. Serve hot.