Name: Grandma’s Pressure-Cooker Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
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) fine egg noodles, cooked; Chopped fresh parsley, optional

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

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Grandma's Pressure-Cooker Chicken Noodle Soup

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Yield:4 servings

Prep:10 min

Cook:25 min

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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) fine egg noodles, cooked
Chopped fresh parsley, optional

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Directions

Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown 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.

Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and 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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