Heart Healthy
A bowl of chicken noodle soup always equals comfort. The vegetables add nutrition and an aromatic flavor. This soup can be prepared at a moment’s notice and turns mealtime into a warm and satisfying experience.
Print Recipe
Homestyle Chicken Noodle Soup
A bowl of chicken noodle soup always equals comfort. The vegetables add nutrition and an aromatic flavor. This soup can be prepared at a moment’s notice and turns mealtime into a warm and satisfying experience.
-
Total Time:
53
-
Servings:
6
-
Serving Size :
2 cups
Ingredients
-
2 teaspoons olive oil -
3 medium carrots -
2 medium celery -
1 small onion -
4 cups chicken broth -
1 1/2 pounds chicken breasts -
3 cups water -
Italian (flat-leaf) parsley -
1/2 teaspoon thyme -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
pasta
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Homestyle Chicken Noodle Soup
Calories
Protein
FiberNutrition Facts
| Calories | 282 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 73 mg | |
| Sodium | 324 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 3 g | |
| Sugars | 4 g | |
| Protein | 30 g | |
Dietary Exchanges
1 1/2 starch, 1 vegetable, 3 lean meat
-
Total Time:
53
-
Servings:
6
-
Serving Size :
2 cups
Ingredients
-
2 teaspoons olive oil -
3 medium carrots -
2 medium celery -
1 small onion -
4 cups chicken broth -
1 1/2 pounds chicken breasts -
3 cups water -
Italian (flat-leaf) parsley -
1/2 teaspoon thyme -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
pasta
Directions
Tip: Click on step to mark as complete.
-
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.