Pressure Cooker Chicken Noodle Soup Recipe | Yummly

Pressure Cooker Chicken Noodle Soup

PRESSURE COOKING TODAY(2)
carie b.: "Good soup base. I added rosemary, thyme, bay leav…" Read More
9Ingredients
35Minutes
250Calories
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Ingredients

US|METRIC
  • 1 tablespoon butter
  • 1 onion (large, diced)
  • 4 carrots (peeled and cut into ¼-inch-thick rounds)
  • 1 celery rib (diced)
  • 6 cups chicken stock
  • 2 cups diced chicken (cooked or uncooked)
  • 1 teaspoon salt
  • ground pepper (Fresh)
  • egg noodles (cooked according to package directions)
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    NutritionView More

    250Calories
    Sodium35% DV840mg
    Fat11% DV7g
    Protein47% DV24g
    Carbs8% DV23g
    Fiber8% DV2g
    Calories250Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol70mg23%
    Sodium840mg35%
    Potassium640mg18%
    Protein24g47%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber2g8%
    Sugars8g16%
    Vitamin A140%
    Vitamin C8%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Koburg 3 years ago
    Easy and tasty. I love all pressure cooker recipes. Spares me for so much time.
    carie b. 5 years ago
    Good soup base. I added rosemary, thyme, bay leaves and frozen corn to this recipe. I put everything except the noodles in in the pressure cooker for 15-20 minutes (chix breasts were frozen as well). After the natural pressure valve released, I added the egg noodles and let them cook in the hot broth...no extra heating needed. Once the noodles softened, I added 1 can of evaporated milk, which gives this soup a thick and creamy texture. Good comfort food!! Good stuff!!

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