Pressure Cooker Chicken Cauliflower Noodle Soup
- Servings: 4 to 8
- Prep: 40m
- Cook Time: 20m
This light and zesty ranch soup is thickened with mashed veggies for a creamy version that also features lots of fresh herbs and tangy lemon.
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Ingredients
| 8 oz | No Yolks® Extra Broad |
| 1 lb | boneless skinless chicken thighs, chopped |
| 4 cups | cauliflower florets |
| 1 cup | diced butternut squash |
| 1 cup | diced Yukon Gold potatoes |
| 1 cup | diced tomatoes |
| 1 | onion, diced |
| 1 stalk | celery, diced |
| 2 cloves | garlic, diced |
| 1 tsp each | salt and pepper |
| 4 cups | sodium-reduced chicken broth |
| 2 Tbsp | butter |
| 1 Tbsp | lemon zest |
| 1/4 cup | lemon juice |
| 1/4 cup | finely chopped fresh parsley |
| 2 Tbsp | finely chopped fresh chives |
| 2 Tbsp | finely chopped fresh dill |
| 1 1/3 cups | shredded aged Cheddar cheese |
Directions
- In multi-function pressure cooker, combine chicken, cauliflower, squash, potatoes, tomatoes, onion, celery, garlic, salt and pepper. Stir in broth and 2 cups water.
- Close and lock the lid. Select Pressure Cook/Manual setting on High Pressure for 10 minutes.
- When cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
- With lid off, Select Saute and set to High Temperature. Using potato masher, mash veggies to create thick paste. Stir in pasta and butter. Cook for 8 to 10 minutes or until pasta are tender.
- Press Cancel. Select Warm setting. Stir in lemon zest, lemon juice, parsley, chives and dill.
- Ladle soup into bowls; sprinkle with cheese.
Tips
For loaded ranch soup, garnish with a dollop of sour cream or Greek yogurt, and scatter crumbled bacon over top.
