When my little ones are feeling under the weather, I cook up a batch of this tasty soup. Using a pressure cooker makes it a quick and easy home remedy for cold and flu.
3–4 chicken breasts still on the bone
2 large stalks celery cut in half or thirds
1 pound of carrots peeled and sliced
1 medium onion chopped
1 large potato cut in bite size chunks
2 chicken flavored bouillon cubes
1 package egg noodles (16-ounce)
1.5 tablespoons salt
1. Prep all ingredients and add them to a 6-quart pressure cooker. Add water until the cooker is two-thirds full.
2. Seal lid tightly and turn on high heat until the regulator starts to rock slowly. Turn heat down to medium and let rock slowly for 40 minutes. You may have to adjust heat up or down slightly to achieve a slow rocking.
3. Remove from heat and run cold water over lid to cool cooker down to unlock lid.
4. Remove celery and chicken from the cooker. Separate chicken from the bones, shred, and add back to cooker.
5. Bring soup to a boil and add three-quarters of a bag of egg noodles. Cook for an additional 10 to 12 minutes.
Don’t be afraid of using a pressure cooker. They are actually a fabulous tool for preparing meals quickly and easily with lots of flavor. However, if you don’t have a pressure cooker, you can still prepare this soup in a regular stockpot. Just adjust your initial cooking time in step 2 from 40 minutes to approximately 2 hours. You can then continue with steps 3 through 5 as listed.
Photo courtesy or Deal Seeking Mom