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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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Wednesday, October 26, 2011

Easy Pressure Cooker Chicken Noodle Soup

I mentioned previously that I have been relying on tried and true dishes to get to know my new natural gas stove.  I'm also keeping the meals a bit simpler until we get settled into our new home.  So far, I have not attempted canning on the gas stove simply because I'm too tired and the opportunity hasn't presented itself.  The weather has turned cold and rainy so soup season has started!  Tonight I made use of one of my pressure cookers to make a quick and easy chicken noodle soup. 

chicken noodle soup cooked in pressure cooker
Pressure cooking is my preferred method for making soups.  From freezer to stock it only takes 45 minutes for tender meat and rich stock.   I add vegetables if desired then bring the pressure cooker back to pressure to cook them or if using noodles, dumplings, rice or barley I just de-bone then add to the hot meat stock mixture and cook without pressure.

Tonight's soup started with two frozen chicken legs with backs attached.  I added a stalk of celery, a quartered unpeeled cooking onion, and two bay leaves then filled the 6 qt pressure cooker to the 2/3 mark.  I brought the pressure cooker to pressure then cooked for 45 minutes. After de-pressurizing, I removed the lid the de-boned the chicken placing skin and bones in a small sauce pan, covering just barely with water and brought to a rapid, hard boil.  While that was in process I strained the remaining stock adding it to the meat in the pressure cooker bottom.  Once the bones boiled hard I strained the resulting stock into the meat mixture then added one chopped onion and brought the mixture to a boil then stirred in extra broad egg noodles.  When the noodles were cooked, I stirred in salt, fresh cracked pepper and Worchestershire sauce to taste.  That's it.  The whole soup took about 75 minutes from start to finish. 

I was quite pleased with how the pressure cooker performed on the natural gas stove.  It came to pressure quicker and de-pressurized quicker which is a very encouraging sign for running the larger pressure canners.  I am planning on putting the pressure canner through its paces this weekend since the pantry is quite close to being organized.  I likely have another half day's worth of work in there then it will be tweaking as need be.  I'll be posting pictures hopefully on Friday!

2 food lovers commented:

LindaG said...

Pressure cookers and pressure canners are something I would like to learn to use.
I am going to bookmark this with the hope of using it some day. :)

Kathy in North Central FL said...

GG, Your chicken noodle soup looks so good! I'll have to try it your way soon. I'm glad you're getting settled in your new home. I'm happy for you... I can hardly wait to see the pictures of your pantry. I miss your posts on the canning group. Hope you're able to come back soon.
Kathy in FL