Pressure Cooker Chicken Noodle Soup
This hearty, comforting chicken soup is just like mom made—but it’s done in record time thanks to the Quick Cooker.
- 1 medium onion
- 2 celery stalks
- 1 tbsp (15 mL) olive oil
- 2 cloves fresh garlic
- 4 medium carrots, peeled
- 1½ lbs. (700 g) boneless, skinless chicken breasts
- 8 cups (2 L) Quick Cooker Chicken Bone Broth or chicken stock, divided
- 5 oz. (150 g) dried wide egg noodles (2 cups/500 mL)
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) dried thyme leaves
- ½ lemon
- Optional: chopped fresh parsley
Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped.
Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, celery, and garlic pressed with the Garlic Press. Cook, uncovered, for 3–5 minutes, stirring occasionally.* Press CANCEL.
Meanwhile, cut the carrots into thin slices. Add the carrots, chicken, 4 cups (1 L) of the stock, pasta, salt, and thyme, and stir to combine. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Remove the chicken from the inner pot and chop with the Salad Chopper.* Select the SEAR setting and press START. Add the remaining broth and heat until the soup reaches a simmer. Return the chicken to the pot. Press the lemon with the Citrus Press and add the juice to the soup. If desired, garnish with freshly chopped parsley before serving.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving (about 1½ cups/375 mL): Calories 200, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 85 mg, Sodium 820 mg, Carbohydrate 17 g, Fiber 1 g, Sugars 4 g, Protein 26 g
Thanks to the Quick Cooker, you can make chicken soup in a fraction of the time. You’ll save time by heating only half the stock initially and by cooking the noodles with the chicken.
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.