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Pressure Cooker Chicken Noodle Soup

Comments

In The Fresh Meat Case

Pressure Cooker Chicken Noodle Soup

Pressure Cooker Chicken Noodle Soup
Comments

In The Fresh Meat Case

Made With:

PERDUE® Fresh Split Chicken Breasts

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PREP TIME: 15min COOK TIME: 25min
Serves 8

PREP TIME: 15min COOK TIME: 25min
Serves 8

  • 180
    Calories
  • 17g
    Protein
  • 520mg
    Sodium
  • .5g
    Sat. Fat
  • 3g
    Sugar

Ingredients

8 cups water

4 large carrots, peeled and diced into 1/2-inch pieces

4 celery stalks, diced into 1/2-inch pieces

1 medium onion, chopped

1 bay leaf

1 tbsp. olive oil

1 1/2 tsp. salt

1/2 tsp. dried thyme

1/2 tsp. black pepper

6 oz. egg noodles, uncooked

Fresh chopped parsley, for garnish

1 tsp. chicken bouillon, if desired


Step 1

Season the chicken with olive oil, salt, dried thyme and black pepper. Combine the chicken, broth, carrots, celery, onion, and bay leaf into your multi cooker. Stir in the uncooked egg noodles.

Step 2

Lock the lid and close the release valve. Set the multi cooker to the manual, poultry or pressure cook setting. Set the pressure level to high and the timer for 10 minutes. When the time is finished, use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.

Step 3

Remove the skin and bones from chicken and shred the meat.

Step 4

Remove the bay leaf and return the chicken to soup to heat through. Garnish with fresh chopped parsley and serve.

Pressure Cooker Chicken Noodle Soup



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The best things are simple. This chicken noodle soup from scratch recipe brings good food and good feelings to your home. Serves 8 https://www.perdue.com/recipeimages/slow_cooker_chicken_noodle_soup_thumbnail.jpg https://www.perdue.com/recipeimages/slow_cooker_chicken_noodle_soup_thumbnail.jpg