Roma's Chicken Vegetable Soup

Roma's Chicken Vegetable Soup

By Melissa Henson
0:15 To Prep
0:30 To Cook
10 Servings
Average Rating
Difficulty Easy

This recipe has been handed down from my nana, to my mother and now to me. It is such a tasty, hearty meal and is enjoyed by the whole family. Always plenty of left overs and freezes well.


  • 6-8 chicken drumsticks, skin removed
  • 1 Onion, diced
  • 3-4 cloves of garlic, crushed
  • 1/2 bunch Celery, diced
  • 1/2 Cauliflower, broken into small florets
  • 3 Carrots, peeled and grated
  • 1 pkt Chicken noodle soup mix
  • 1/2 cup White rice
  • salt and pepper
  • 1.5-2 litres water

Step 1

Place drumsticks, onion,garlic and chopped leaves from celery into bottom of pressure cooker and add boiling water until pressure cooker is roughly half full.

Step 2

Place pressure cooker lid on and bring to pressure on medium to high heat. Once at pressure, turn heat down to medium heat and cook for 20 minutes.

Step 3

Do a quick pressure release and remove chicken drumsticks from stock. Allow drumsticks to cool slightly and remove meat from bones.

Step 4

Place grated carrot, celery, cauliflower, rice, chicken meat and chicken noodle soup mix in pressure cooker. Season with salt and pepper to taste. Stir well.

Step 5

Place lid back on pressure cooker and bring back to pressure on medium to high heat. Once at pressure, turn heat down to medium-low for 6 minutes.

Step 6

Remove from heat and do a quick pressure release. Stir and serve using a soup ladle.

Chef's Tips

Place left overs into smaller containers and freeze for mid week meals or lunches for work. I prefer the Coles brand Chicken noodle soup mix as it is MSG free.

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