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Chicken Soup Recipe Electric Pressure Cooker

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Pressure Cooker Chicken Soup Recipe For When You Feel Pretty Awful Smaggle
Pressure Cooker Chicken Soup Recipe For When You Feel Pretty Awful Smaggle from www.smaggle.com

Description

This chicken soup recipe electric pressure cooker is the perfect comfort food for a cold and rainy day. The soup is packed with flavor and nutrients, and it's super easy to make in an electric pressure cooker. The chicken soup is made with bone-in chicken thighs and a variety of vegetables, including carrots, celery, onions, and garlic. The soup is seasoned with thyme, bay leaves, and black pepper.

Prep Time

The prep time for this chicken soup recipe electric pressure cooker is about 15 minutes. You'll need to chop the vegetables and season the chicken before cooking.

Cook Time

The cook time for this chicken soup recipe electric pressure cooker is about 30 minutes. The electric pressure cooker makes cooking the soup fast and easy.

Ingredients

  • 4 bone-in chicken thighs
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • Salt to taste
  • 2 tbsp olive oil

Equipment

  • Electric pressure cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Season the chicken thighs with salt and black pepper.
  2. Press the "saute" button on the electric pressure cooker and heat the olive oil.
  3. Add the chicken thighs to the pot and cook for 3-4 minutes on each side, or until browned.
  4. Remove the chicken from the pot and set aside.
  5. Add the chopped onion, carrots, celery, and garlic to the pot and saute for 2-3 minutes, or until the vegetables are slightly softened.
  6. Add the chicken broth, bay leaves, thyme, and black pepper to the pot.
  7. Return the chicken thighs to the pot.
  8. Close the lid of the pressure cooker and set the valve to the "sealing" position.
  9. Press the "manual" button and set the timer for 10 minutes.
  10. Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid.
  11. Remove the chicken from the pot and shred the meat using two forks.
  12. Return the shredded chicken to the pot and stir to combine.
  13. Season with salt to taste.
  14. Serve hot and enjoy!

Notes

  • You can use boneless chicken thighs if you prefer.
  • You can add other vegetables to the soup, such as potatoes or sweet potatoes.
  • You can use homemade chicken broth or store-bought.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 150
  • Total fat: 8g
  • Saturated fat: 2g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total carbohydrate: 6g
  • Dietary fiber: 1g
  • Total sugars: 2g
  • Protein: 14g

Recipes FAQ

Can I use chicken breasts instead of chicken thighs?

Yes, you can use boneless chicken breasts if you prefer. The cooking time may vary, depending on the size of the chicken breasts.

Can I freeze the soup?

Yes, you can freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.

Can I use fresh herbs instead of dried?

Yes, you can use fresh thyme instead of dried. Use about 1 tablespoon of fresh thyme leaves.

Recipe Tips

  • If you're short on time, you can skip the browning step for the chicken thighs.
  • If you want a thicker soup, you can add a cornstarch slurry to the pot after cooking. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the soup. Cook on the "saute" function until the soup thickens.
  • You can garnish the soup with fresh parsley or cilantro before serving.

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