Pressure Cooker Chicken Noodle Soup
Here's a simple and classic version of a family favorite with tender chicken, vegetables, and noodles.
Equipment
- Pressure Cooker
Ingredients
- 10 oz. chicken breast
- 7 cups chicken broth (or stock)
- 2 stalks celery (diced, about ¾ cup)
- 2 carrots (diced, about ¾ cup)
- 1½ teaspoon kosher salt (to taste)
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper (ground)
- 8 oz. ditalini pasta (or egg noodles)
Instructions
- Add chicken and 1 cup water to the pressure cooker. Cook, using manual high pressure for 14 minutes (only 9 minutes for thawed chicken).
- Allow natural release for 5 minutes, and then quick release the remaining pressure. Remove the chicken to a plate to cool slightly.
- Rinse the lid with cool water. Add remaining ingredients to the pot of the pressure cooker.
- Cook, using manual high pressure, for 6 minutes. Quick release the pressure.
- While the soup is cooking, shred the chicken.
- Add shredded chicken to the soup, stir together, and serve.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 332kcalCarbohydrates: 48gProtein: 26gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 54mgSodium: 2521mgPotassium: 616mgFiber: 3gSugar: 5gVitamin A: 5222IUVitamin C: 3mgCalcium: 54mgIron: 2mg
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