Pressure Cooker Chicken Noodle Soup
- Cuisine: Jewish
- Course: Main Dish
- Skill Level: Easy
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- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 22m
- Ready In: 32m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
141 -
Fat
2.5 g -
Carbohydrates
17 g -
Cholesterol
16 mg -
Sodium
1563 mg -
Fiber
2 g -
Protein
9 g
Pressure cooker chicken noodle soup. This is a classic chicken noodle soup. Chicken breasts with vegetables and egg noodles cooked in a pressure cooker. Very easy and tasty. You may also like Pressure Cooker Coconut Shrimp Soup
Pressure Cooker Chicken Noodle Soup
Ingredients
- 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
Method
Step 1
Heat the olive oil in a pressure cooker turned to the sauté mode. Add chicken and cook for 4 minutes, turning once. Pour in chicken broth, then add onion, carrots, salt, thyme, sage, and garlic.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Step 3
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.
Step 4
Stir in uncooked noodles and dill. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Step 5
Open the pressure cooker, using the Quick Release method. Stir in cooked chicken, celery, and carrots. Cover the pressure cooker loosely and set aside for a couple of minutes.
Step 6
Ladle soup into soup bowls. Serve hot.
