|Chicken Noodle Soup|
Last week I kept my baby girl home all week, she had strep. She's much better now. Even sick she was still in a sweet mood. Monday night after I tucked her in she said, "thank you for taking care of me and making me soup"...she's 5, my heart melted. Kissy kissy. Here is what I made her on Monday morning.
Pressure Cooked Chicken Noodle Soup
2 lbs of bone in chicken (quarters or thighs)
5 quarts of water
1 organic celery stalk, thinly sliced
1 onion, chopped
2 cloves garlic, crushed
1/2 teaspoon sage
Salt + pepper to taste
2 organic carrots, sliced
8 asparagus stalks, cut in one inch pcs
8oz of egg noodles
handful of chopped parsley
squeeze of lemon
Pressure Cooker Instructions:
Add first 7 ingredients pressure cook at peak for 18 minutes, release pressure. Remove chicken and de-bone, discard skin. Add chicken and the next 3 ingredients, once pressure cooker is at it's peak turn burner off...leave alone for 6 minutes...release pressure and add parsley. Season to taste.
Stove Top or Slow Cooker Instructions:
Add all ingredients except noodles. Cook till chicken is done. Remove chicken and de-bone, discard skin. Add chicken and noodles, cook till noodles are soft. Season to taste.
Pressure cooking in my opinion does yield the best broth and flavor. I so love my Fagor Futuro pressure cooker. I use it 4-6 times a week, this week alone I made: Salsa, Chicken Noodle Soup, Broccoli Cheese Soup, Marinara, 2 whole chickens for Chicken Pot Pie order...the week before gumbo. So happy with the investment, the thrill is contagious. Since I purchased my pressure cooker 2 of sisters have too, plus a few foodie friends...I've lost count but all report kitchen success. May your meals always be ...intentionally delightful.