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Grandma’s Pressure-Cooker Chicken Noodle Soup
I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania
Ingredients
- 2 teaspoons olive oil
- 4 bone-in chicken thighs
- 2 medium carrots, peeled and sliced into 1/2-inch pieces
- 1-1/2 celery ribs, sliced into 1/2-inch pieces
- 6 cups reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 package (8 ounces) uncooked fine egg noodles, cooked
- Chopped fresh parsley, optional
Directions
- 1. Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- 2. Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.
Nutrition Facts
2 cups soup with 1 chicken thigh: 389 calories, 29g fat (5g saturated fat), 112mg cholesterol, 1262mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 31g protein.
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