One advantage to homemade chicken soup is that it has a fresher taste than the canned variety. The disadvantage is that you have to cook it for hours to get the best flavor. With a pressure cooker, you can cut down your cooking time because the device uses the pressure from steam to cook your food and infuse it with flavor. By making your chicken soup in a pressure cooker, you can have the convenience of canned soup with the flavor of homemade.
Step 1
Rinse the chicken breasts under cold water. Slice the chicken into chunks and set it aside in a bowl.
Step 2
Cut the carrots, onion and celery into bite-sized pieces. Put the pieces in one bowl. Mince the garlic clove and set it aside.
Step 3
Heat the olive oil on medium-high in the pressure cooker. Add the garlic, chicken, salt and pepper to the pressure cooker. Stir until the chicken is brown on all sides.
Step 4
Mix in the carrots, celery and onion. Stir until the onion turns translucent and the celery softens. Stir in the frozen peas and corn.
Step 5
Add the chicken broth, bay leaf, parsley and egg noodles. Stir the soup, lock the cover onto the pressure cooker and set the heat to high.
Step 6
Reduce the heat to simmer when the pressure cooker releases steam. Let the soup simmer for 8 to 10 minutes.
Things You'll Need
- Knife
- Cutting board
- 3 boneless, skinless chicken breasts
- 2 bowls
- 3 large carrots
- 1 large onion
- 2 stalks celery
- 3 cloves garlic
- 2 tbsp. olive oil
- Pressure cooker
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 cup frozen peas
- 1 cup frozen corn
- 6 cups chicken broth
- 1 bay leaf
- 2 tbsp. dried parsley
- 2 cups egg noodles
References
- "On Cooking: A Textbook of Culinary Fundamentals"; Sarah R. Labensky, et al.; 2010
- "Culinary Arts Principles and Applications"; Michael J. McGreal; 2008
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