PRESSURE COOKER WHOLE CHICKEN SOUP RECIPES
GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: H…
I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.
Nutrition Facts : Calories 389 calories, FatContent 29g fat (5g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1262mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.
FARMHOUSE CHICKEN NOODLE SOUP BY AMERICA'S TEST KITCHEN
With its velvety broth and deep flavor, old-fashioned chicken noodle soup is an ideal pressure-cooker candidate since the pressure cooker can extract flavor from the meat, skin, and bones of a whole chicken in just 20 minutes. We started by putting the chicken into the pot with some aromatics, carrots, celery, and water. Placing the chicken in the pot breast side up allowed the thighs and more delicate breast meat to cook through at the same time since the thighs were in contact with the pot’s bottom. After 20 minutes, the meat practically fell off the bones, making it easy to shred and stir back in. Soy sauce gave the broth even deeper, richer meaty flavor. To keep things simple, we cooked the noodles in the broth while we shredded the chicken.
Provided by America's Test Kitchen
Categories Soups, Stews & Chilis
Cook Time 60 minutes
Yield 8
Number Of Ingredients 13
Steps:
- BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.
- HIGH PRESSURE FOR 20 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
- QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- BEFORE SERVING: Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 327 kcal, CarbohydrateContent 15 g, ProteinContent 23 g, FatContent 18 g, SaturatedFatContent 6 g, CholesterolContent 93 mg, SodiumContent 366 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving
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