CHICKEN NOODLE SOUP RECIPE PRESSURE COOKER RECIPES

Name: Grandma's Pressure-Cooker Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 2 teaspoons olive oil; 4 bone-in chicken thighs; 2 medium carrots, peeled, sliced into 1/2-inch pieces; 1-1/2 celery ribs, sliced into 1/2-inch pieces; 6 cups reduced-sodium chicken broth; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 package (8 ounces) uncooked fine egg noodles, cooked; Chopped fresh parsley, optional

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: …

Grandma's Pressure-Cooker Chicken Noodle Soup Recipe: … image

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
4 bone-in chicken thighs
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 package (8 ounces) uncooked fine egg noodles, cooked
Chopped fresh parsley, optional

Steps:

Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

Nutrition Facts : Calories 389 calories, FatContent 29g fat (5g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1262mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

PRESSURE COOKER CHICKEN NOODLE SOUP - RECIPES | PAMP…

Pressure Cooker Chicken Noodle Soup - Recipes | Pamp… image

This hearty, comforting chicken soup is just like mom made—but it’s done in record time thanks to the Quick Cooker.

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 medium onion
2 celery stalks
1 tbsp (15 mL) olive oil
2 cloves fresh garlic
4 medium carrots, peeled
1½ lbs. (700 g) boneless, skinless chicken breasts
8 cups (2 L) Quick Cooker Chicken Bone Broth or chicken stock, divided
5 oz. (150 g) dried wide egg noodles (2 cups/500 mL)
1 tsp (5 mL) salt
½ tsp (2 mL) dried thyme leaves
½ lemon
Optional: chopped fresh parsley

Steps:

Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.

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