Hello everyone! I’m Regina and today on
Leelalicious I’m going to show you how to make the ultimate comfort food soup –
of course I’m talking about Chicken Noodle Soup! And we are going to make it
in the pressure cooker. Chicken noodle soup is a perfect family dinner recipe,
especially during the cold winter months when we’re all craving warming comfort
food. Let’s jump right in. First up we’re going to prep our veggies.
Chop one onion. Then peel and dice two carrots. Also dice two stalks of celery
and peel and mince two garlic cloves. Now turn on the saute setting on your
pressure cooker and add about a tablespoon of oil. Saute the chopped
onion until it starts to look translucent. Then stir in the diced
carrot and celery. And also stir in the minced garlic and saute everything for
just another minute or so. Now you can turn off the saute function. Now let’s
add in the chicken. I’m using two pounds of chicken pieces – some still with
bone and skin attached. Specifically I have two chicken breasts, two thighs, and
two legs. Now it’s time to add the liquid. Add four cups of chicken or vegetable
broth and four to five cups of water. Use only as much water to reach the maximum pressure cook fill line; which is about two-thirds up from the bottom. Now let’s
season the soup. I’m using two teaspoons of sea salt, half a teaspoon of black
pepper, a teaspoon of thyme and half a teaspoon of oregano. Also add in two bay
leaves. Then close the pressure cooker lid and move the pressure valve to
sealing position. Set the pressure cooker to cook on high pressure for 10 minutes.
It takes anywhere from 15 to 25 minutes for the pressure cooker to build
pressure before the timer starts to now down. At the end of the pressure-cook time you can do a quick release or let the pressure release naturally for about
15 minutes, before quick releasing any remaining pressure. That means turn the
pressure valve to venting position. Now use tongs to take out the chicken pieces
and remove the skin and bones. And chop up the chicken. For the noodles in this
recipe, egg noodles are the absolute best! But I actually prefer to cook them
separately and then serve the soup on top of the noodles in a bowl. But if you
really want to cook the noodles in the soup, you can just add them at this point,
close the lid and let them sit. Egg noodles really don’t take a long time.
Anywhere from five to seven minutes and the noodles should be done. Then add the
chopped chicken back in, as well as chopped parsley, and the juice of half a
lemon. Taste the soup at this time and adjust seasoning as needed. For a
low-carb version of this chicken noodle soup omit the noodles and use spiralized
zucchini noodles instead. Just spiralize the zucchini, add the zoodles to a bowl. Serve
the hot broth on top and this is enough to soften up the noodles. There we have
it! I know you’re going to love this recipe. Be sure to like, share and
subscribe and I will see you soon with another delicious recipe!
Bye for now!