Chicken Noodle Soup

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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.

Comments

  1. thejohnmfamilyNovember 18, 2023 at 7:56 AM

    don't use too many egg noodles

    ReplyDelete
  2. thejohnmfamilyMay 19, 2024 at 4:49 PM

    So, I think part of the flavor is evaporating off the water and letting it hard boil, so I would just not put the carrots and celery in to pressure cook. Also, the frozen egg noodles are way better and they freezer burn easily so buy them right before you use them. I also added 1 tsp. seasoned salt to the chicken.

    ReplyDelete

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