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.
PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler! - Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel., Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1124mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
INSTANT POT® CHICKEN SOUP
A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce.
Provided by Shelly Exel-Miles
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h18m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
- Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 9.4 g, Cholesterol 54.6 mg, Fat 7.4 g, Fiber 1.9 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 1190.3 mg, Sugar 3.5 g
PRESSURE COOKER HOMEMADE CHICKEN AND RICE SOUP
Very nice home made chicken soup. Very fast to make and easy too. I added parsley with chicken at the end of cooking. I took this recipe from http://missvickie.com/index.html.
Provided by elsokolj
Categories Clear Soup
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except the chicken meat in a large pressure cooker.
- Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
- Use the natural release. Remove bay leaf.
- Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
- Adjust seasoning as needed before serving.
Nutrition Facts : Calories 414.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 10.8, Sodium 641.5, Carbohydrate 75.8, Fiber 6.9, Sugar 12.9, Protein 16.7
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PRESSURE COOKER CHICKEN SOUP RECIPE - ALTON BROWN
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4/5 (60)Category Soups & SandwichesServings 4-6Estimated Reading Time 3 mins
- Park a 6- to 6 1/2-quart pressure cooker pot on high heat. Place the onion, cut-side down, on the bottom of the cooker and sear until well-charred — 5 minutes.
- Add the 2 halved carrots, 2 halved celery stalks, leek tops, and dried mushrooms to the pot along with the peppercorns and bay leaves. Follow with the chicken legs, thighs, wings, and finally the carcass. Add the water and use tongs or a large spoon to push as much of the chicken under water as possible.
- Attach and lock the cooker’s lid (according to the manufacturer’s instructions, of course) and bring up to pressure over high heat. When the cooker’s whistle blows (it’s typically annoying and discordant...all the better to get your attention), back off on the heat until the cooker just barely hisses. This means you’re maintaining pressure but not just dumping a lot of steam into the room, which would waste moisture, not to mention energy. Cook for 30 minutes.
- Remove the cooker from the heat and either vent the pressure by opening the pressure relief valve or simply place the covered vessel in the sink and pour running water over the lid for about a minute. At that point the pressure should have abated and the safety lock on the lid will open.
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