Life Under Pressure: Chicken Noodle Soup in 16 minutes

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I got sick yesterday afternoon.  I woke up feeling crumby and only got worse.  :(  So this morning, I really wanted Chicken Noodle Soup.  It is my go-to item when I feel sick.  It is HOT and salty and yummy.

From start to finish, it took me about 25 minutes.  Only 16 minutes of high pressure cooking time.  And that was starting from frozen boneless skinless chicken breasts.

What you will need:

1/2 onion diced
1 cup (or more) baby carrots cut into pieces
4 Boneless Skinless Chicken Breasts (aprox 1.5 pounds)
4 Cups of Chicken Broth (I use “Better than Bouillon”)
1 Tablespoon of Butter (or olive oil, but I prefer butter with chicken)
1 teaspoon granulated garlic
1/2 teaspoon of ground celery seed (or celery salt).  I used this because I didn’t have any celery in the fridge.  If I would have had celery, I would have used it, cut into small pieces.
2 cups of dry noodles (I used egg noodles)

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Saute the onion in the butter until very soft.  Add all other ingredients except for the noodles.  I threw some dried chives and parsley in there with the broth.  Hence the green floaties.  :)

Cook at high pressure for 10 minutes.  Quick release the pressure, remove the chicken breasts, cut into bite size pieces and add back to the pressure cooker.

Add the noodles and cook on high pressure for 6 minutes and quick release the pressure.  Add salt and pepper to taste.

Enjoy!

 

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Comments

  1. Kimberly K. says:

    Love the recipe, but I don’t have a pressure cooker.

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