![]() Most of the time, I don’t have homemade chicken broth on hand. No burning myself on hot pieces of chicken required! Pressure Cooker Chicken Noodle Soup: The Broth–and a boost. Instead, I chop the chicken, put it in the soup, and when the cook time is done, I can eat. Cut them while they are too hot to handle. To save time, I cut my chicken thighs into bite-size pieces before they go into the pot.įor me, it saves time because I don’t have to remove hot, cooked chicken thighs from the pressure cooker. Most recipes for chicken soup call for you to cook the chicken breasts or thighs whole and then cut it up after the soup has cooked. The flavor tastes so much better than chicken breasts that I bet you’ll love it! Cook Fast, Eat Well Tip: Cut the Chicken Before You Begin That said, I encourage you to try chicken thighs at least once. The chicken gets cut so small that texture isn’t really an issue. However, if you want to use chicken breasts, this is a great recipe for them. So you’ll rarely see me call for boneless chicken breasts on this site. Chicken breasts tend to get rubbery cooked in a pressure cooker. There’s enough fat to keep the chicken moist and tender under pressure. And I wouldn’t have it any other way.Īs I mentioned in the recipe for pressure cooker burrito bowls, boneless, skinless chicken thighs are my favorite cut of chicken to use in a pressure cooker. Not this recipe! This recipe makes a soup that’s loaded with pieces of tender chicken. And it always seemed like those cans of soup had one, maybe, of those bits in them. My favorite spoonfuls involved bite-sized pieces of tender chicken. Even as a kid, I remember thinking there wasn’t enough chicken in the Chicken Noodle Soup. I grew up eating Campbell’s chicken noodle soup which, if memory serves, was made up mostly of mushy noodles and salt. Pressure Cooker Chicken Noodle Soup: The Chicken Oh, and about that container, make sure the lid snaps on tight or your entire fridge will smell like onions. When you’re ready to make the soup, just throw them into the hot oil. (Mince the garlic right before you use or it will lose some flavor.) Store the chopped vegetables in a covered container in the fridge. You can save cooking time by chopping up the onions, carrots, and celery the night before. When sautéd, onions and garlic taste less sharp and the carrots have a lovely sweet flavor that you don’t get if you just throw them into the pot raw.Īs much as I like shortcut cooking, sautéing the vegetables is one step I wouldn’t skip. It sounds like it wouldn’t make much of a difference but it does. Sautéing brings out different flavors than cooking raw vegetables in the soup. I mean, the vegetables will cook anyway, right? Since the soup cooks so quickly, it’s tempting to skip the sauté step. This soup starts by sautéing vegetables in just a splash of olive oil. Pressure Cooker Chicken Noodle Soup: The Vegetables Because, let me tell you, I think a good 40% if my winter diet consists of soup–and a lot of that is chicken noodle soup. This is why we’re friends.Īs much as I love a pot of soup simmering on the stove, I love that I can make classic chicken noodle soup in just minutes in my pressure cooker. She agreed that classic chicken noodle soup is the best chicken noodle soup. It adds a nice flavor without taking over. My reply: “Nothing fancy! Chicken, egg noodles and enough onions, carrots, celery, and garlic to make it taste good. ![]() The other day my friend Michele asked what I put in my chicken noodle soup. This pressure cooker chicken soup recipe takes only 10 minutes to cook but tastes like it’s been simmering all day.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |