![]() ![]() So I usually remove the chicken from the soup, coat it with spices, and then cook it in a separate pan. But I found it quite plain and not very interesting. Of course you can serve the chicken in the soup. In the bonus part of this recipe, you can re-purpose the boiled chicken and use it to make a main dish in 10 minutes (Woohoo!). ![]() Now I prefer to cook the vegetables separately, after releasing the pressure. The soup turned out good, but the vegetables were way overcooked. Of course, I used root vegetables like potatoes and carrots in that case. I have tried cooking the vegetables with the broth at high pressure. These three ingredients will add a sweet and savory flavor to the soup and make it even more delicious. My favorite combination is carrot, zucchini, and mushrooms. I have tried adding kale, asparagus, cabbage, carrot, and many others. You’ll have a quick and rich chicken broth in no time.Īfter cooking the broth, you can add some vegetables (and/or noodles, if needed) and continue cooking. Set the timer for 30 minutes of high pressure cooking. Simply pull it out of the freezer and dump it into your pressure cooker. ![]() The greatest part about this recipe is that you can use frozen chicken without thawing it. Sometimes two days in a row! It is the easiest way to create a hearty soup and add plenty of vegetables to your dinner table. Since I discovered how to use a pressure cooker to make a quick chicken soup, I’ve been cooking this dish every week. It comes with a bonus recipe – a 5-minute crispy chicken. This recipe uses frozen chicken to create a flavorful and healthy chicken soup in no time. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |