Instant Chicken Soup Recipe
5 Ways to Care for Yourself During Flu Season & Instant Pot Chicken Soup recipe made with a whole chicken in the pressure cooker
Servings: 6 people
Calories: 330kcal
Ingredients
- 1 Whole Chicken
- 6 Cups Water
- 2 tablespoons Salt
- 1 1/2 Cup Carrots
- 1 Cup Pasta
- 1 Cup Celery
- 1 Cup Cauliflower
Instructions
- Start with a whole chicken, 1 tablespoon salt, and 6 cups of water in the Instant Pot pressure cooker. Place on high pressure for 25 minutes with the vent closed allowing the pressure to build up. Allow the instant pot to vent naturally.
- Use a large bowl and strainer to separate the liquid from the chicken.
- Pour the chicken broth back into the instant pot and add 1 1/2 cups of carrots, 1 Cup pasta, 1 Cup celery, and 1 cup cauliflower. Recover the instant pot and set to 5 minutes on high pressure closing the vent so the pressure can build.
- While the instant pot chicken noodle soup is cooking, start baking the Sister Schubert's Dinner Yeast Rolls in the oven following the directions on the bag.
- Once the instant pot beeps, quick vent the instant pot.
Nutrition
Sodium: 2467mg | Calcium: 45mg | Vitamin C: 12.5mg | Vitamin A: 5600IU | Sugar: 2g | Fiber: 1g | Potassium: 458mg | Cholesterol: 95mg | Calories: 330kcal | Saturated Fat: 5g | Fat: 19g | Protein: 25g | Carbohydrates: 11g | Iron: 1.5mg