topic Pressure Cooker Chicken Soup in Recipes

Pressure Cooker Chicken Soup

coffee drinker — Tue, 17 Apr 2018 03:28:45 GMT

I was watching America's Test Kitchen yesterday. They added 2 Tbls of soy sauce to their recipe for pressure cooker chicken soup. Next time I'm going to try it. Have any of you?

Re: Pressure Cooker Chicken Soup

Serena Sue — Tue, 17 Apr 2018 10:56:48 GMT

I actually recorded that episode. I'll get around to making it sometime.

I have their cookbook and quite a few add soy sauce for flavor.

I used a recipe from that cookbook and made Chili mac & added soy sauce . It seemed to increase the flavor without giving it an Asian flavor.

I would add it to the soup.

Let me know if you make it,how it came out.

Re: Pressure Cooker Chicken Soup

Sunnycorle — Tue, 17 Apr 2018 14:33:41 GMT

I am going to try this next time i make Pressure cooker CS.

Re: Pressure Cooker Chicken Soup

coffee drinker — Tue, 17 Apr 2018 23:01:55 GMT

@Serena Sue as soon as the chicken goes on sale, I'm going to make it and will report back. Weather here on the east coast hasn't really warmed up yet, so it'll be good soup weather.

Re: Pressure Cooker Chicken Soup

moon_gazer — Wed, 18 Apr 2018 03:25:17 GMT

Would someone post the recipe for this pressure cooker chicken soup?

Re: Pressure Cooker Chicken Soup

coffee drinker — Wed, 18 Apr 2018 13:07:28 GMT

@moon_gazer wrote:
Would someone post the recipe for this pressure cooker chicken soup?

@moon_gazer sorry I didn't write the recipe down, so I'll be going by memory. Perhaps someone can help you out.

Re: Pressure Cooker Chicken Soup

Zhills — Wed, 18 Apr 2018 18:28:16 GMT

Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change The Way You Cook

by America's Test Kitchen.

With this recipe, it is important to release pressure quickly rather than letting the pressure drop naturally, which can take 10 or 15 minutes, during which time your food continues to cook. To release pressure quickly, you have two options.

You can carry the pressure cooker to the sink and run cold water over the outer edge of the lid so the water runs over the lid and down the sides. Be careful that the water does not run directly over the vent or valve.

Or you can use the quick release valve, which is what America's Test Kitchen recommends. Every model is a little different, but on my pressure cooker, my quick release valve is a little rubber button on the lid. I press it down with the handle of a wooden spoon (to prevent a steam burn on my fingers) and the steam hisses out. You will be amazed at how much steam is in there. A quick release valve still takes about a minute or so until the pressure drops enough to be able to unlock the lid.

Whichever method you use, be sure to open the lid away from you so the steam does not burn you.

1 tablespoon vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried leaves)

8 cups water

4 carrots, peeled and sliced 1/2-inch thick

2 celery ribs, sliced 1/2-inch thick

2 tablespoons soy sauce

1 whole chicken, 31/2 to 4 pounds, giblets discarded

Salt and pepper

4 ounces (2 2/3 cups) wide egg noodles

1/4 cup minced fresh parsley

Heat the oil in a pressure cooker pot (a 6- or 8-quart is ideal) over medium heat until shimmering. Add onion and cook until softened, about five 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 the pot.

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. (If your chicken is larger than 4 pounds, you will need to add more time — up to 10 minutes more for a 5-pound bird. America's Test Kitchen does not recommend cooking a bird larger than 5 pounds.) Remove pot from heat and use the quick release valve to release pressure. Carefully remove the lid, allowing steam to escape away from you.

Transfer chicken to a cutting board and let cool slightly, then shred meat into bite-sized pieces, discarding skin and bones. (I used tongs and a fork to do most of this work to prevent burning my fingers, and left some meat on the bones for sandwiches the next day.) Meanwhile, using large spoon, skim and discard excess fat from the surface of the soup. Bring soup to a boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season to taste with salt and pepper and serve.

If you are using an electric pressure cooker, be sure to quick release the pressure immediately after the pressurized cooking time; do not let the cooker switch to the warm setting, or the chicken could overcook.

Use the browning setting (not the simmer) to cook the noodles.

Makes 8 servings.

Re: Pressure Cooker Chicken Soup

coffee drinker — Thu, 19 Apr 2018 03:46:04 GMT

@Zhills Thank you for posting the recipe. I did forget some steps that were shown. With a wintry mix forecasted for tomorrow, I may run out to buy a chicken.

Re: Pressure Cooker Chicken Soup

CLEM — Thu, 19 Apr 2018 12:49:01 GMT

I have been putting Maggi (similar to Soy Sauce) in my chicken soup. It's really delicious.