In the fresh meat case
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Prep Time: 15 min
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Cook Time: 25 min
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Serves 8
- 180
Calories
- 17G
Protein
- 520MG
Sodium
- 0.5G
Sat.fat
- 3G
Sugar
In the fresh meat case
Ingredients
8 cups water
4 large carrots, peeled and diced into 1/2-inch pieces
4 celery stalks, diced into 1/2-inch pieces
1 medium onion, chopped
1 bay leaf
1 tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
6 oz. egg noodles, uncooked
Fresh chopped parsley, for garnish
1 tsp. chicken bouillon, if desired
Combine
Season the chicken with olive oil, salt, dried thyme and black pepper. Combine the chicken, broth, carrots, celery, onion, and bay leaf into your multi cooker. Stir in the uncooked egg noodles.
Cook
Lock the lid and close the release valve. Set the multi cooker to the manual, poultry or pressure cook setting. Set the pressure level to high and the timer for 10 minutes. When the time is finished, use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.
Shred
Remove the skin and bones from chicken and shred the meat.
Serve
Remove the bay leaf and return the chicken to soup to heat through. Garnish with fresh chopped parsley and serve.
Pressure Cooker Chicken Noodle Soup
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