Pressure cooker chicken noodle soup
Try this Pressure cooker chicken noodle soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- salt/pepper to taste
- 2 cloves garlic
- 3 chicken breasts frozen
- 3 t. oil (i used evoo)
- 8 c. water
- 8 boullion
- 3 handfuls dry egg noodles (i buy the big bag from s
- 4 med yellow potatoes peeled and cubed
- half a small bag of baby carrots cut
- 2 stalks celery (i used about 2 t. celery salt becau
- 3 t. parsley (i used dried)
- Carbohydrate 1.9836 g
- Cholesterol 0 mg
- Fat 0.03 g
- Fiber 0.125999994277954 g
- Protein 0.3816 g
- Saturated Fat 0.00534 g
- Serving Size 1 1 (14g)
- Sodium 156.292 mg
- Sugar 1.85760000572205 g
- Trans Fat 0.00906 g
- Calories 9 calories
In pressure cooker, brown chicken in oil, about 3 min each side and season as desired. Add 4 c. Water and 4 bullion. Lock lid into place and apply weight. Cook over medium heat for 10 min once up to pressure. Remove chicken and cut to desired size. Add chicken, rest of water, bullion, noodles, potatoes, and carrots to the liquid left in the cooker. Cook 20 min or until noodles and vegetables are done. Add celery (or salt), garlic and parsley in the last 10 min of cooking time. Enjoy! Prep time: 10-15 min Cook time: 35 min
