Homestyle chicken noodle soup
GEHA | November 22, 2019
This soup reliably warms the soul and body.
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
- 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:
282 | calories |
5.0 g | total fat |
1.0 g | saturated fat |
73 mg | carbohydrate |
3 g | dietary fiber |
30 g | protein |
324 mg | sodium |
Reprinted on November 22, 2019, courtesy of the American Heart Association. For more, visit heart.org.