Becky shows Julia how to use a pressure cooker to make perfect chicken noodle soup.
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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!
Mom bought me a pressure cooker when I was married in 1970. She had raised me to cook in one. I still use it all the time. Never had any problem with it or soup on the ceiling.
I have made this weekly since I saw this – thanks so much for this!
Which method would be preferred for the best tasking soup, in a pressure cooker or in a dutch oven?
Godloveyou
Food fordinner
this is my favorite recipe for CNS! thank you
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.
Hahahahaha, in canned chicken soup you have to hunt for those little bits of chicken. Just got my cooker yesterday and this might be the first thing I cook in it.
We do this exact recipe a lot ..we love it.
Do you have one for a beef soup/stew?
Excellent! I,just made this recipe in an Instant Pot, came out great!
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!
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
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?
Thank you so much for the recipe , my soup came out so good , so flavorful ! I’m always a fan of your Chanel ❤️❤️❤️
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.
Pressure cooking carrots and celery emasculates the veggies…not good.
I have followed your recipe…it was tasteless. Deboning the chicken is really a lot of work. I have not had luck with any of your recipes.
Who knew white people could cook like this??
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
What it the name of the pot that was used?
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.
Making this now😊
soooooo….
they are a couple?
7:37
It's delicious. I love it, but it took forever. At least 2 hours with all the prep. It was worth it though. I'm not that slow.
can you use chicken stock instead of water?
it's odd not seeing a yellow soup, how does the soy taste
You should still brown the chicken. And roast your bones before making bone broth.
Thank your for continuing to promote recipes utilizing stove top based Pressure Cookers. Will try it out in my 12qt. Kohn Rikon family cooker this week.
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.
i love you guys. what happened to the guy host? i cant remember his name.
Made this tonight…ATK hits another home run here! Many thanks, folks!
I never understood the point of seasoning the chicken if ur putting it into a pot of water. Just add whatever seasoning to the water
A pressure cooker is a fantastic tool for the kitchen. Another fantastic use for them is hard boiled eggs. The eggs come out perfectly cooked and extremely easy to peel.
Cooked this tonight and loved it. I did brown the chicken for more flavour. Simple and delicious.
I did this in my Ninja Foodi, 20 minutes was perfect. Turned out great…
Now we are getting a quick facial.
What?
I made this today and it’s outstanding.
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.
For us electric "Instant Pot" types, what size cooker is best for this recipe? 6, 8, or 10 qt?
BS! So much time with a pressure cooker for chicken noodle soup! Hello?
Two minutes and my vegetables are fork tender on my Kuhn Rikon. After 20 minutes they’ll come out as baby food.
This recipe is so easy. I will try it this weekend 🙂
I usually cook for one. How do you scale this recipe?
Ok, got me wanting to buy a pressure cooker now. This will be my autumn/winter go to comfort food recipe.
My grandmother always made chicken soup from an old retired hen. The meat was tougher and the flavor was more intense. They no longer sell old retired hens at the grocery stores.
Looks good, though You make it look like releasing the pressure only takes five seconds! There should definitely be a “2 minutes later” overlay…