This soup is full of flavor. Perfect for cold winter nights.

Ingredients:

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 pound skinless, boneless chicken breasts
1 small bay leaf
1/4 teaspoon dried thyme
1/4 cup finely chopped fresh flat-leaf parsley
6 cups homemade chicken stock or low-salt canned chicken broth
2-3 cups dried egg noodles
Salt and freshly ground black pepper

Directions:

1. Heat oil in a 5-quart or larger pressure cooker over medium heat. Saute onion, celery and carrots until lightly colored. Move vegetables to the side and add chicken. Lightly saute chicken on both sides. Add bay leaf, thyme, parsley and stock and stir well.
2. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 8 minutes.
3. Remove from heat and use Touch Release Method.
4. Remove chicken to a cutting board.
5. Stir noodles into soup. They will cook in the residual heat or place cooker on low heat to simmer, uncovered, until noodles are done. Stir often so noodles do not stick to bottom of pan.
6. While noodles cook, cut chicken into 1-inch pieces and return to soup to reheat. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes:

Quick Tip

To make soups in a smaller cooker, begin by adding approximately half the total liquid in the recipe. Once cooking is complete, add remaining liquid and heat through.