Pressure Cooker Chicken Noodle Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ½ bag of Kluski noodles
  • Soup Base:
  • 1 package chicken pieces of your choice
  • 8 Cups Water
  • 1 Turnip, Quartered
  • 2 Stalks Celery, cut in large pieces
  • 3 Carrots, unpeeled and cut in quarters
  • 2 Onions, quartered
  • 6-8 Cloves Garlic
  • 1 Whole Bunch Parsley
  • 6 Peppercorns
  • 2 Tbsp Salt
  • 1 Crumbled Bay Leaf
  • To the home-cooked broth, also add:
  • 1 49 oz Can Chicken Broth
  • 2 Carrots, sliced
  • 2 Onions, chopped
  • 2 Parsnips, finely chopped
  • 2 Celery Stalks, sliced
Instructions
  1. Combine the soup base ingredients listed above, and bring to boil. Simmer for 2 hours.
  2. Strain through colander or cheese cloth. Discard veggies, and set chicken aside to cool. (Once cool, de-bone and shred chicken as necessary.) Retain this original broth.
  3. Combine chopped onions, parsnips, celery and carrots and both the canned and home-cooked broths. Cook until veggies are tender. Finally, add ½ package Kluski Noodles, and cook until noodles are done. Add the de-boned, shredded chicken. Season with salt and pepper to taste and serve.
Recipe by Happy Hour Projects at https://happyhourprojects.com/chicken-noodle-soup-recipe/