Chicken Noodle Soup
Chicken Noodle Soup In the pressure cooker, cook 2 chicken breasts with a whole onion in 1 cup of water with 1 tsp. salt. This takes about 13 minutes for me. Remove the chicken. Then, you add a whole bunch of celery, cut into large chunks and about 8 large carrots, cut into big chunks. You pressure cook this for a minute, TOPS. Depressurize, and then I add: 4 cans of Swanson chicken broth (16 oz. can) Probably like 1 tsp. of seasoned salt Around 1 tsp. onion powder 1-2 Tbs. of better than bouillon 1-2 Tbs. dry parsley Cracked pepper I use Grandma’s brand homemade egg noodles that you can find in the frozen section of Smith’s. I put in half a package of these, shred the chicken and add it back in, and boil for around 10 minutes. I also sometimes add frozen peas. This is salty soup, so if you like it more watered down, add water. Sometimes I also add some seasonings from the Italian herb grinder.