Pressure Cooker Chicken Noodle Soup

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Who doesn’t love a warm and comforting soup in the fall?! Today was one of the chilliest days since the end of summer and when I saw a friend post this recipe from 77 Easy Recipes on Facebook this morning I knew chicken noodle soup was in line for dinner tonight! Being a Weight Watcher there was no way I could afford to make that exact recipe so I came up with my own non creamy version. Now, if you don’t have rotisserie chicken you can cook your chicken ahead of time on the saute function in your pressure cooker or bake in the oven.

One of my biggest complaints since I began this journey is trying to figure out how to make my food more flavorful without the calories or need for expensive fresh herbs on hand. Enter essential oils! I have been using my Young Living essential oils for 3 years now in many applications around my home and in my life but rarely in the kitchen. I’m completely obsessed with using my Dill Vitality Essential Oil for my cucumber salad! I decided to try my Thyme Vitality in this recipe and it didn’t disappoint. It totally bumped up the flavor!

I am doing everything I can to eat clean so this is a rare occassion that I have pasta, it could be made without it and you’ll save 1 smartpoint per serving. If you like a creamier soup you could add a can of cream of chicken soup that will add 1 smartpoint per serving. Keep in mind canned soups add a lot of sodium and other questionable ingredients so I don’t recommend it.

I am new to the pressure cooker lifestyle and think there is likely a way to cook the egg noodles in the pressure cooker but I took the safe route and boiled them on the stove. I do know that the noodles will turn to mush if you put them in the pressure cooker from the start. I’ll update this recipe when I try adding the noodles after the 10 minute broth session.

Prep Time: 15 minutes

Cook Time: 10 minutes on high pressure

Servings: 6-8

Smartpoints: 3pts for 8 servings, 4pts for 6 servings

Ingredients

1T. Butter

1 large yellow onion chopped

4 celery stalks sliced

2 carrots peeled and sliced

1tsp salt

4-6 garlic cloves (though I always use more!)

2 32oz. chicken broth/stock cartons

½ tsp. pepper

3 drops Young Living Vitality Thyme Essential Oil

1/2 tsp. dried thyme (mostly for looks!)

1 ½ cups cooked rotisserie chicken chopped

6oz. egg noodles cooked

On sauté function melt butter, then add onion, celery and carrots and salt. Cook until softened then add garlic. Cooked until fragrant, about 1-2 minutes. Add broth, dried thyme and pepper. Change function to high pressure and set time for 10 minutes. Quick release then add thyme essential oil, chicken and cooked egg noodles. Mix up and serve!

 

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