Grandma’s Pressure-Cooker Chicken Noodle Soup
“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
Taste of Home
|Servings||Prep Time||Cook Time|
|4servings||10minutes||25minutes + releasing|
|25minutes + releasing|
- 2 tsp 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 tsp salt
- 1/8 tsp pepper
- 1/2 package uncooked fine egg noodles cooked, 8 ounces
- Chopped fresh parsley optional
- 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.
2 cups soup with 1 chicken thigh: 389 calories, 29g fat (5g saturated fat), 112mg cholesterol, 1262mg sodium, 25g carbohydrate (4g sugars, 2g fibre), 31g protein.