Pressure Cooker Chicken Noodle Soup

2017-03-26
  • Yield : 4 soup bowls
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 22m
  • Ready In : 32m

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Nutritional Info

This information is per serving.

  • 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.

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 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.

Step 2

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.

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 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.

Step 5

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.

Step 6

Ladle soup into soup bowls. Serve hot.

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