PRESSURE COOKER FARMHOUSE CHICKEN NOODLE SOUP RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button). Add the onion (and a pinch of salt) and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic. 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 the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do. After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.) Lock pressure cooker lid in place and bring to high pressure over medium-high heat for a stove top PC. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. NOTE: For the Instant Pot, set on manual for 20 minutes, on HIGH. Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker's manual for quick-release instructions.) NOTE: The first time I filled my pot with 8 cups of water, which was just below the max line. When I did a manual pressure release, a lot of liquid spurted out-- and I had to put a towel around the lid, so as not to risk being burned by hot liquid. Be careful! Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. (I went for big chunks of chicken.) Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. *NOTE: I do NOT cook my noodles in with the soup. Instead, I cook the noodles in salted water, separately, then rinse and drain. If you use a bouquet garni, and a cheese cloth with peppercorns, toss that, too. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve. NOTE: If cooking noodles separately (highly recommended by me), place some noodles in a bowl, and then the broth, with chicken meat and vegetables to serve. Garnish with parsley. TASTING NOTES: At first, I wasn't sure if adding soy sauce was all that great. My family loved it. The next day, the soup took on a whole new life, and it tasted even better! This is now my "go to" chicken soup recipe, and I keep a quart or two in the freezer at all times. This recipe can easily be adapted to a regular stove top stock pot, so no worries if you don't own a pressure cooker. I use an Instant Pot Electric Pressure Cooker and it has become a regular cooking tool in my kitchen. I was surprised to find so many internet recipes for pressure cooker chicken soup includes adding bouillon or chicken stock! Really? Why can't I use a whole chicken, add vegetables, herbs and aromatics to get a soup that has plenty of flavor? Well, thanks to America's Test Kitchen "Pressure Cooker Perfection" I achieved that-- and the secret ingredient (that I was dubious about) actually gave the broth a depth of flavor that tasted even better the next day. I made a couple of tweaks in the recipe and this is now my "go to" chicken noodle soup recipe.
GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP
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
Time 35m
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, Fat 29g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
FARMHOUSE CHICKEN SOUP
Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.
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- Season chicken with salt and pepper and place, breast-side up, in the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do.
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- 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.
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