Homestyle chicken noodle soup
GEHA | November 22, 2019
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
- 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.
Makes 6 servings.
Nutritional values per serving:
|5.0 g||total fat|
|1.0 g||saturated fat|
|3 g||dietary fiber|
Reprinted on November 22, 2019, courtesy of the American Heart Association. For more, visit heart.org.