A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker
This cold chaser has been adapted from a bon appetit recipe. This amount of chicken needs an 8-quart or larger pressure cooker (stove top or electric). Check how much chicken your pressure cooker manual says your pot can handle for chicken broth/stock before you start. (chicken stock lasts 3 days in the refrigerator or 3 months in the freezer.) you can always pressure cook some additional chicken (and carrots) while the big batch of broth is cooling (i like recipe#369106, which works well in a 2-qt. P.c.) for the noodle soup stage, make only as many noodles as you plan to serve at that meal. (prep time includes time to cool down broth and chill for fat removal.) yes, this is time-consuming, but making your own broth maximizes the health benefits. These ingredients escort phlegm from the body! And when you have a cold, the only thing that tastes truly good is good chicken soup. When i make this for you, it says i love you and care for you very much.
Steps
Garlic ginger chicken broth.
Combine salt , peppercorns , carrots , celery , onions , bay leaves , thyme sprigs , parsley sprigs , ginger and garlic in an 8-quart or larger pressure cooker pot.
Place spatchcocked chicken on top.
Add water , but do not let liquid level rise above 2 / 3 marker on pot.
Secure lid.
Bring to high pressure and cook at pressure for 24 minutes.
Let pressure release naturally.
Remove lid.
Transfer chicken to a platter to cool.
Strain broth into a large bowl.
Remove carrots and reserve for use in noodle soup.
Let them cool.
Discard other solids from strainer.
I recommend making the broth the night before and allowing time for it to cool before refrigerating.
The next day its easy to remove the layer of chicken fat from the top of the gelatinous broth.
While broth cools , slice reserved carrots into rounds and store in covered container in the refrigerator until making noodle soup.
Shred chicken meat from the bones.
Discard skin , bones , and c.
Ingredients
kosher salt, whole black peppercorns, carrots, celery & leaves, onions, bay leaves, fresh thyme, flat-leaf italian parsley, fresh ginger, garlic cloves, whole chickens, water, egg noodles, unsalted butter, button mushrooms, dry sherry