So, what do I do with a batch of Pressure Cooker Broth with Shredded Chicken? I make chicken noodle soup.
For me, soup is a “clean out the refrigerator” recipe; I had green beans in the crisper drawer, so that’s what went in the soup. All sorts of other vegetables would be good in here; carrots, squash, zucchini, corn, peas, spinach…whatever you have on hand.
The other trick is one I picked up somewhere1 is adding a corn starch slurry to the soup. This makes the soup extra creamy, building on the gelatin-laden pressure cooker broth. It’s optional, but a nice finishing touch.
Recipe: Pressure Cooker Chicken Noodle Soup with Vegetables
Pressure Cooker Chicken Noodle Soup with Vegetables
- Large (4+ quarts) pot. You can make this recipe in your pressure cooker pot, if you just made the pressure cooker chicken broth; wipe it out before continuing with this recipe.2In the pictures, I made the broth the night before. My pressure cooker liner was in the sink, filled with soapy water – the kids left it to soak overnight. I didn’t feel like washing it out before I started on dinner, so I switched to the stove top to make the soup.
- 2 cups shredded chicken and 2 quarts of chicken broth (from Pressure Cooker Shredded Chicken Soup with Broth)
- 1 tablespoon butter
- 1 large onion, sliced thin
- 3 cloves garlic, crushed
- 1/2 teaspoon kosher salt
- 3 tablespoons corn starch
- 1/4 cup water
- 2 cups “extra wide” egg noodles
- 12 ounces green beans, trimmed and cut into 1 inch lengths
- Salt, pepper, and minced parsley to taste
1. Make the broth and shredded chicken
See my Pressure Cooker Chicken Broth and Shredded Chicken recipe. This can be made a few days before and refrigerated, or months before and frozen. (If frozen, just add the frozen broth and chicken into the pot. It will take a little longer to come back to a boil, but otherwise the timings are the same.)
2. Saute the aromatics
Melt the butter in a large pot over medium-high heat. When the butter stops foaming, add the onion and garlic, sprinkle with 1/2 teaspoon of kosher salt, and saute until the onion is softened and the garlic is browning, about five minutes.
3. Cook the soup.
Add the broth to the pot, increase the heat to high, scrape the bottom of the pot with a flat edged wooden spoon to loosen any stuck bits of onion, and then cover the pot. While the broth comes to a boil, whisk the cornstarch and water into a slurry. Let the broth boil for 1 minute, then stir in the cornstarch slurry, noodles, shredded chicken, and trimmed green beans. Let the broth come back to a boil, then reduce the heat and simmer until the noodles are tender, about 6 minutes.
4. Season to taste and serve
Add salt and pepper to the soup to taste. You will need more salt than you think – I usually add about a 2 teaspoons of kosher salt to season 2 quarts of (very lightly salted) chicken broth.3If you use store-bought broth – horrors – watch out, they are loaded with salt. They won’t need any more. Keep adding salt until the soup tastes a little sweet on the tip of your tongue. Ladle the soup into bowls, sprinkle with minced parsley, and serve.
- This is a great way to use up leftovers from a roast chicken dinner. Use the carcass with my pressure cooker chicken stock recipe (see the related recipes, below), shred the leftover chicken, and start with step 2.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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