| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 2 teaspoons olive oil
- 3 medium carrots thinly sliced
- 2 medium ribs celery leaves discarded, thinly sliced
- 1 small onion diced
- 4 cups fat-free, low sodium broth
- 1 1/2 bite size peices boneless, skinless chicken breast all visible fat discarded
- 3 cups water
- 3 tablespoons parsley minced
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces dried, no yolk noodles
Ingredients
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Instructions
- Heat the oil in the pressure cooker on sauté. 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 sauté. 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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