Print Recipe
Homestyle Chicken Noodle Soup
-
Prep Time :
15 min
-
Cook Time :
45 min
-
Total Time :
1 hr
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Servings
6
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Serving Size
2 cups
Ingredients
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2 teaspoons olive oil -
3 medium carrots (thinly sliced) -
2 medium ribs of celery, leaves discarded, thinly sliced -
1 small onion (diced) -
4 cups fat-free, low-sodium chicken broth -
1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces. -
3 cups water -
3 tablespoons fresh Italian (flat-leaf) parsley, minced. -
1/2 teaspoon dried thyme (crumbled) -
1/4 teaspoon salt -
1/4 teaspoon black pepper ((coarsely ground preferred)) -
6 ounces dried no-yolk noodles
Directions
Tip: Click on step to mark as complete.
-
Heat the oil in the pressure cooker on saut茅. Cook the carrots, celery, and onion for 3 minutes, or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper. -
Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Remove the pressure cooker lid. -
Set the pressure cooker to saut茅. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes, or until the noodles are tender, stirring frequently.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 282 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 73 mg | |
| Sodium | 324 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 3 g | |
| Sugars | 4 g | |
| Protein | 30 g | |
Dietary Exchanges
1 1/2 starch, 1 vegetable, 3 lean meat
-
Prep Time :
15 min
-
Cook Time :
45 min
-
Total Time :
1 hr
-
Servings
6
-
Serving Size
2 cups
Ingredients
-
2 teaspoons olive oil -
3 medium carrots (thinly sliced) -
2 medium ribs of celery, leaves discarded, thinly sliced -
1 small onion (diced) -
4 cups fat-free, low-sodium chicken broth -
1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces. -
3 cups water -
3 tablespoons fresh Italian (flat-leaf) parsley, minced. -
1/2 teaspoon dried thyme (crumbled) -
1/4 teaspoon salt -
1/4 teaspoon black pepper ((coarsely ground preferred)) -
6 ounces dried no-yolk noodles
Directions
Tip: Click on step to mark as complete.
-
Heat the oil in the pressure cooker on saut茅. Cook the carrots, celery, and onion for 3 minutes, or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper. -
Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Remove the pressure cooker lid. -
Set the pressure cooker to saut茅. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes, or until the noodles are tender, stirring frequently.
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