Gourmet Chicken Soup {Electric Pressure Cooker Recipe}

Printed from healthyfamilycookin.blogspot.com

 

*If you don’t have a pressure cooker, you can also make this recipe in the crock pot!

*Note: The secret ingredient in this recipe is the pureed squash. You can cook and puree any winter squash the same way I've demonstrated here with pumpkin or you can use canned pumpkin.

 

*Serves 6-8

 

INGREDIENTS:

6 Cups water

3 tsp. instant chicken bouillon

1 tsp. celery seed

1 tsp. onion salt

Parsley (as much as desired)

1 tsp. pepper

2-3 chicken breasts (boneless or not), leg quarters or leftover turkey meat

1-2 Cups chopped onions

2 Cups diced carrots

2 Cups diced celery

2 Cups cooked, pureed Hubbard Squash (or other winter squash - pumpkin, butternut, banana, etc)

 

5-8 oz. Egg Noodles or 1-2 Cups cooked rice (we like the wide or narrow egg noodles of the Country Pasta brand or you can make your own)

2 cans Cream of Chicken or Mushroom Soup (or thicken it with ultra jel)

Salt & Pepper to taste

 

DIRECTIONS:

Combine all the ingredients except egg noodles and cream soups in an electric pressure cooker. Pressure on high for 21 minutes (you only need to cook for 6 minutes if using pre-cooked meat). Use the quick release steam method. Then remove chicken carefully, discard bones, and chop meat. Return chopped chicken to pot. Add 2 cans cream of chicken or mushroom soup (or one of each) and heat with the lid off until warm on the "saute" or "brown" pressure cooker setting. Stir occasionally. Meanwhile cook the egg noodles separately in boiling water on the stove according to package directions. Drain and add to soup when done. Taste the soup and add salt or pepper to taste.

 

I haven't tried cooking the noodles with the soup in the pressure cooker - I'm pretty picky about my noodle "done-ness". I like to control how done they are really carefully and that's easier to do on the stove. You can add cooked rice instead of the egg noodles or eat it without. It's also Gluten-free as long as you don't put in the egg noodles and thicken with ultra-gel.

 

*Note: This recipe is delicious served with fresh, homemade bread!

 

Recipe Source: healthyfamilycookin.blogspot.com