pressure cooker cream of chicken noodle soup
prep time 20 min
melt butter
coat chicken in flour
saute chicken and celery for 2/3 minutes or until lightly browned. This can be done on Brown mode in pressure cooker
to pressure cooker add chicken and celery and all remaining ingredients, EXCEPT Cream, mix with spoon
cook on high pressure for 6 minutes
quick release pressure
stir in cream
salt and pepper to taste
half and half or sour cream can be substituted for heavy cream. Other pasta can be used, but must be a sturdy pasta with an estimated cook time of 10 - 15 minutes
Gnocchi is also a good pasta substitute for this recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 418 | ||
Calories from Fat: 124 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 105.8mg | 4 % | |
Potassium 405.9mg | 11 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 44.8g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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