Chicken Noodle Soup (Version 1)
2 Tbs. Olive Oil
1 Tbs. Butter
1 Medium Onion (coarsely chopped)
6 cups canned chicken broth
1 ¼ cup chopped celery
1 ¼ cup chopped carrots
2 tsp. kosher salt
1 tsp. Ground black pepper
1 tsp. Thyme
1 Tbs. Dried parsley
8 oz. wide egg noodles
Wash, pat dry, lightly salt and pepper chicken inside and out. Place chicken into steamer basket so that the handle is running lengthwise to the chicken; set aside. Heat olive oil and butter over medium heat in 8 qt. Pressure pan; add onion and lightly brown. Add chicken broth. Lower the steamer basket with chicken into the pot. Attach lid and bring to highest pressure (III); reduce heat and cook 5 minutes per pound. Release pressure one stage at a time until no pressure remains and the lid can be opened. Remove steamer basket with chicken and allow to cool until you can easily handle the chicken. Remove the bones and skin from the chicken and discard.
Cut chicken into bite size pieces and return to the broth. Allow the mixture to come to a gentle boil and add the rest of the ingredients except the noodles. Replace pressure lid, bring to pressure on the highest setting (III), reduce heat to medium and cook for 6 minutes. Release pressure and remove lid. Bring to a rolling boil and add 8 oz. wide noodles. Stir and continue boiling for 7 minutes or until noodles are tender.
Quick ‘n Easy Chicken Noodle Soup (Version 2)
2 Tbs. Olive Oil
1 Tbs. Butter
1 Medium Onion (coarsely chopped)
6 cups canned chicken broth
2 tsp. kosher salt
1 tsp. Ground black pepper
1 tsp. Thyme
2 tsp. Poultry seasoning
1 Tbs. Dried parsley
1 ¼ cup chopped celery
1 ¼ cup chopped carrots
8 oz. wide egg noodles
Heat olive oil and butter over medium heat in 8 qt. Pressure pan; add onion and lightly brown. Add chicken broth and the next 6 ingredients. Attach lid and bring to highest pressure (III) ; reduce heat and cook 10 minutes. Release pressure, remove lid and add the celery and carrots. Replace pressure lid, bring to pressure on the highest setting (III), reduce heat to medium and cook for 6 minutes. Release pressure and remove lid. Bring to a rolling boil and add 8 oz. wide noodles. Stir and continue boiling for 7 minutes or until noodles are tender.
14 | 15 |
