Pressure Cooker Chicken Cauliflower Noodle Soup
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.
Ingredients
- 8 oz No Yolks® 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
