Pressure Cooker Chicken Noodle Soup America's Test Kitchen
There is nothing quite like a warm bowl of chicken noodle soup on a chilly day. Not only is it comforting and delicious, but it also has health benefits. It is packed with protein, vitamins, and minerals that can help boost your immune system and fight off colds and flu. However, making chicken noodle soup can be a time-consuming process. That's where the pressure cooker comes in. The pressure cooker allows you to make a flavorful and nutritious soup in a fraction of the time it would take to make it on the stove. In this article, we will show you how to make Pressure Cooker Chicken Noodle Soup America's Test Kitchen style.
The Ingredients You Will Need
Before we get started on the recipe, let's go over the ingredients you will need:
- 1 tablespoon of olive oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 pound of boneless, skinless chicken breasts
- 8 cups of low-sodium chicken broth
- 2 chopped carrots
- 2 chopped celery stalks
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- 1 bay leaf
- 8 ounces of egg noodles
- Salt and pepper to taste
Make sure you have all the ingredients on hand before you start cooking. Now let's get started on the recipe.
How to Make Pressure Cooker Chicken Noodle Soup America's Test Kitchen Style
1. Turn on the pressure cooker's sauté function and heat the olive oil.
2. Add the chopped onion and minced garlic cloves to the pressure cooker and sauté until they are soft and translucent.
3. Add the boneless, skinless chicken breasts to the pressure cooker and brown them on both sides. This should take about 2-3 minutes per side.
4. Add the low-sodium chicken broth to the pressure cooker.
5. Add the chopped carrots, chopped celery stalks, dried thyme, dried parsley, and bay leaf to the pressure cooker.
6. Secure the lid on the pressure cooker and set the pressure to high. Cook for 8-10 minutes.
7. After the cooking time is up, release the pressure manually.
8. Remove the chicken breasts from the pressure cooker and shred them with two forks.
9. Add the shredded chicken back to the pressure cooker.
10. Turn on the pressure cooker's sauté function and add the egg noodles. Cook until the noodles are tender, about 5-7 minutes.
11. Season the soup with salt and pepper to taste.
12. Serve the soup hot and enjoy!
Why Use a Pressure Cooker?
The pressure cooker is a great tool for making chicken noodle soup because it allows you to cook the soup in a fraction of the time it would take on the stove. The high pressure in the pressure cooker forces the liquid to boil at a higher temperature, which means that the soup cooks faster. Additionally, the pressure cooker helps to lock in the flavors of the ingredients, which results in a more flavorful soup.
Conclusion
Pressure Cooker Chicken Noodle Soup America's Test Kitchen style is a delicious and nutritious meal that can be made in a fraction of the time it would take on the stove. By using a pressure cooker, you can enjoy a warm bowl of soup on a chilly day without spending hours in the kitchen. This recipe is perfect for busy weeknights or lazy weekends when you want something comforting and easy to make. So go ahead and give it a try!