Move over canned soup! This quick and easy meal will make you never want to buy soup in a can again! If you don’t have a pressure cooker – it may prove to be a worthwhile investment (my opinion is electric is easiest). Mine is a multi-function electric that can slow cook, pressure cook, cook rice, brown, etc. It is my go to appliance on busy dinner nights. I also like it on those cold days or sick days when you just don’t feel like cooking. This soup is comforting and filling. I used to love having chicken noodle soup on hand but I will only make homemade from now on. Using this recipe, I know exactly what it is in the soup and can rest easy knowing that I’m giving my family something healthy with no preservatives. This makes about 4 large servings.
1 chicken breast (frozen or thawed)
1 carrot, thinly sliced
2 celery stalks, diced
½ cup corn
½ medium onion, diced
2 cups chicken, vegetable broth or water (broth gives it more flavor)
1 tsp sea salt
½ tsp garlic, minced
1 Tbsp chives, chopped
¼ tsp bay leaves
½ tsp lemon pepper seasoning
½ tsp black pepper
8 oz pasta (I used GF rice penne pasta)
- In a pressure cooker, combine chicken broth, carrots, celery, corn and onion. Add in chicken breast. Sprinkle salt, garlic, chives, bay leaves, and pepper seasonings over mixture.
- Secure cooker lid and pressure cook for about 20 minutes for thawed chicken or 25 minutes for frozen chicken.
- While chicken is pressure cooking, cook pasta according to package instructions.
- Once chicken is cooked, add in noodles to pressure cooker. Keep warm until ready to serve.