Pressure Cooker Chicken Noodle Soup
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 8 cups Chicken broth
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 cup Onion, chopped
- 1 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Egg noodles
Instructions
- Place chicken breasts, chicken broth, carrots, celery, onion, thyme, rosemary, salt, and pepper in the pressure cooker.
- Close and lock the lid. Cook on high pressure for 15 minutes.
- Quick release the pressure. Remove the chicken and shred it with two forks.
- Return the shredded chicken to the pressure cooker.
- Add the egg noodles. Cook on high pressure for 3 minutes.
- Quick release the pressure. Stir well and serve.
