How to Make Pressure Cooker Farmhouse Chicken Noodle Soup

Byamazingfoodstv


Becky shows Julia how to use a pressure cooker to make perfect chicken noodle soup.

Get the recipe for Farmhouse Chicken Noodle Soup:
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46 Comments

  1. This is a great recipe and SO fast!! I got an America's Test Kitchen cookbook that a friend gave to me at my wedding and it literally taught me how to cook. I have NEVER been disappointed with any recipes I've tried!

  7. make it with chicken broth and cook noodles separately. add veggies "after" cooking chkicken and cook for 5 min, otherwise they become overcooked. add some spices like cloves, cinnamon and cumin.

  11. What is this the middle ages? If you have a pressure cooker like this throw it out and get one of the electric ones that doe everything for you. They are really inexpensive and it saves you so so so so much time and hassle. Absolutely no chance you will burn yourself either because of the better safety/automatic features they have. Good video and recipe though. Thank you!

  12. This is good and easy. I want to share an easy variation, tortilla soup!
    Skip the soy sauce and add;
    1 can diced tomatoes and green chilis, original I like.
    1/2 cup frozen corn.
    2 tsp cumin.
    Reduce added water by 1 1/2 cup, be sure not to overfill your cooker.
    Process then stir in black beans drained and rinced, whole can if you like.
    Thicken slightly with 1Tbls cornstarch stirred into 2Tbls water or stock.
    Serve with cilantro, lime, queso fresco and tortilla strips or chips.
    Enjoy

  13. What’s a substitute for soy sauce? I’m allergic to soy. It actually causes me to develop more mucus and congestion. It defeats the purpose for me. FYI, generally speaking, one of the most common allergens is soy.
    The whole point of me making this soup is aid me in getting over the flu. I am not craving anything else but chicken soup so the big question is what’s a substitute for SOY?

  15. I made this using the pressure cooker method as shown and it was very good but with a few issues. The broth, while very good, wasn’t as amazingly flavorful as was stated by these ladies several times and the celery was so mushy and carrots too soft after 20 minutes under high pressure. I just made it again but this time used 4 cups of low sodium chicken broth and 4 cups of water instead of the stated 8 cups water and also left out the carrots celery during the 20 minute cooking time. After 20 minutes, I removed the chicken and then added the carrots and celery and re-pressurized and cooked for just 5 minutes and the vegetables were exactly to my liking. I also cooked the noodles separately and drained them before adding them to the soup to eliminate the extra starch and keep the broth more clear in appearance. The second time was a charm, the family raved about it and all wanted seconds. For smaller families or singles, this soup also freezes beautifully.

  19. Perfect 👌🏽 love the all fresh ingredients and also using just water. So many other recipes call for chicken broth or stock which for me is too much sodium even the low sodium broth too.
    I used 4 chicken thighs, enough water to just barely cover the chicken and low sodium soy sauce and it came out great. Will make again, thanks for this east simple hearty recipe

  21. I make home made egg noodles, rolling the dough onto the kitchen counter and cutting with a knife, turning and drying for 24 hours before making the soup. Once you’ve eaten chicken noodle soup with homemade noodles, you are pretty much ruined to anything less for the rest of your life.

  29. Why didn't you guys use your lower-cost recommended pressure cooker, the Fagor Duo for $110? If you guys are going to recommend equipment to viewers, it would be more helpful to see how you guys put that equipment 2A true the test with actual recipes such as this one. Let's face it, most people are not going to pop for the $300 plus fissler vitaquick pressure cooker that you all reviewed in an equipment segment. Thanks. Love you guys! We miss Chris Kimball as well.

  38. I made this and it was just as described in the video! I did think that there were not enough noodles so added more, which was not the best idea. After eating and getting reassured to refrigerate leftovers, I realized the noodles pretty much absorbed most of the broth. I’m not going to worry about it and will add a bit of water when reheating.

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