America's Test Kitchen Chicken Noodle Soup Pressure Cooker
Chicken noodle soup is a classic American dish that is perfect for cold winter days, when you need something warm and comforting. While there are many ways to make chicken noodle soup, the pressure cooker method from America's Test Kitchen is one of the best. In this article, we will take a closer look at how to make this delicious soup using a pressure cooker.
The Benefits of Using a Pressure Cooker
Pressure cookers have become increasingly popular in recent years, and for good reason. They are a fast and efficient way to cook food, and they can help to lock in nutrients and flavors. When it comes to making chicken noodle soup, using a pressure cooker can help to reduce the cooking time, which means that you can have a delicious, homemade soup on the table in no time.
The Ingredients You Need
Before you start cooking, you will need to gather all of the necessary ingredients. For this recipe, you will need:
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 6 cups of chicken broth
- 1 pound of boneless, skinless chicken breasts
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 ounces of egg noodles
- 2 tablespoons of chopped fresh parsley
The Cooking Process
Now that you have all of your ingredients, it's time to start cooking. Follow these steps to make a delicious chicken noodle soup in your pressure cooker:
- Turn on your pressure cooker and select the sauté function. Add the vegetable oil, onion, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
- Add the chicken broth, chicken breasts, bay leaf, thyme, salt, and pepper to the pot. Stir everything together to combine.
- Close the pressure cooker lid and select the high-pressure setting. Cook for 8 minutes.
- Release the pressure manually and carefully remove the chicken breasts from the pot. Shred the chicken into bite-sized pieces using two forks.
- Return the shredded chicken to the pot and add the egg noodles. Select the sauté function again and cook until the noodles are tender, about 5 minutes.
- Remove the bay leaf from the pot and stir in the chopped parsley. Season with additional salt and pepper to taste.
- Ladle the soup into bowls and serve hot, garnished with additional parsley if desired.
Conclusion
With this recipe from America's Test Kitchen, you can make a delicious and comforting chicken noodle soup in your pressure cooker. Not only is it fast and easy, but it's also packed with flavor and nutrients. So why not give it a try the next time you're in the mood for some homemade soup?