143
CALORIES
PER SERVING
SERVES 8
SERVING SIZE 1 cup
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 50 mins
This rich, flavorful soup is made with the simplest ingredients: lemon juice adds brightness, while onion, carrots, and celery all add flavor without extra calories.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
2 tsp olive oil
1⁄2 cup chopped yellow onion
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
12oz (340g) boneless, skinless chicken breasts (about 2 to 3 breasts)
1qt (1l) From-Scratch Chicken Stock or low-sodium chicken stock
1 bay leaf
1 clove garlic
3 large carrots, peeled and chopped
3 large celery stalks, peeled and chopped
4oz (110g) dry whole-grain egg noodles
Juice of 1⁄2 lemon
1. Select Sauté, and add the olive oil to the inner pot. Add the onion and sauté for 3–5 minutes, or until the onion is soft and translucent. Season with the kosher salt and pepper.
2. Add the chicken breasts to the pot, followed by the chicken stock, bay leaf, and garlic clove.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.
4. Remove the lid, and carefully transfer the cooked chicken to a cutting board to cool slightly. When the chicken is cool enough to handle, roughly chop and set aside.
5. Place a fine mesh sieve over a large bowl. Carefully remove the inner pot from the base, strain the broth, and return the broth to the inner pot. Return the inner pot to the base.
6. Select Sauté, and add the carrots, celery, and noodles. Allow to simmer for 5 minutes, or until the noodles are tender. Stir in the cooked chicken, and add the lemon juice.
7. Ladle the soup into serving bowls. Serve hot.
Total fat 3g Saturated fat 0g |
Cholesterol 27mg Sodium 362mg |
Carbohydrates 14g Dietary fiber 3g |
Sugars 2g Protein 16g |