CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

Ingredients:

  • 1 lb. raw, thawed chicken breast, cubed
  • 1/2 large onion diced
  • 3 celery stalks, sliced
  • 3 large carrots, sliced
  • 1 tablespoons butter
  • 1 1/2 tsp dried thyme
  • Sea Salt and Pepper, season to taste
  • 2 1/2 cups uncooked egg noodles
  • 7 cups chicken broth

Directions:

  1. Season chicken with salt and pepper.
  2. On medium heat, melt butter in the Pressure Cooker pan.
  3. Lightly brown chicken in the pressure cooker for about 30 seconds on each side. cooker. Remove from pan.
  4. Add celery, carrots, and onions to the pan, and sauté for 3 minutes or until onions are soft.
  5. Add chicken, thyme, sea salt, fresh ground pepper, uncooked noodles, and broth to the pan.
  6. Close the lid of the pressure cooker and turn the heat on high.
  7. Once initial steam is released, reduce heat to medium and let cook for 6-8 minutes.
  8. Turn off the heat and leave the cooker for 5-10 minutes to release pressure.
  9. Once pressure has released, open the lid.
  10. Stir, Serve and Enjoy.

← Older post Newer post →