GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: HOW ...
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
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 | PAMPERED ...
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
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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QUICK PRESSURE COOKER CHICKEN NOODLE SOUP - MEALTHY.COM
Chicken soup is one of the most-universally recognized dishes. You will find variations on the dish in many, many cultures. In the United States, chicken noodle soup is revered not only for being a long beloved comfort dish, but is considered a home remedy for the common cold. Our pressure cooker recipe for this favorite dish can be ready in as little as fifteen minutes. It is an easy one-pot meal that is overflowing with love and tradition.
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Reviews 5.0
Total Time 15 minutes
- Heat oil in pressure cooker set to Sauté on Normal. Cook onion, carrots, and celery in hot oil until tender, 2 to 3 minutes. Stir chicken, chicken stock, egg noodles, 1 teaspoon salt, and ½ teaspoon pepper with the vegetables. Lock pressure cooker lid in place and set steam vent to Sealing. Select Soup/Stew and cook for 3 minutes on High pressure. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure. Stir parsley into the soup and season with salt and pepper to serve.
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