Chicken Soup in a Multi Cooker2013 May 14 | Written by: Zye Angiwan | Tags: Poultry, Pressure Cooker
Chicken Soup in a Multi Cooker, It may be the traditional fix for the flu, but chicken soup has proven itself the ultimate in comfort food over generations and across the world. While each family inevitably has its own time-honoured recipe, we give you one for chicken soup made easily and quickly with the pressure cooker function of the very convenient multi cooker – perfect for these upcoming cold winter days and nights when you’re freezing and just want some good old chicken soup right away!
- 2 tablespoons vegetable oil
- 2 chicken breasts or about 680g boneless chicken thighs
- 350g egg noodles
- 1.5 litres chicken stock
- 4 carrots, cut into chunks
- 1 onion, roughly chopped
- 225g frozen peas
- 225g frozen corn
- 2 celery stalks with leaves
- 2 tablespoons parsley
- 2 tablespoons lime juice
- 1 bay leaf
- salt & pepper
- Heat half the oil in a mid-sized (5-6 L), uncovered multi cooker using the browning function.
- Place the chicken in and fry for around 5 minutes, until browned on all sides.
- Remove chicken and set aside to cool.
- Add the rest of the oil to the pot. Put in the carrots, onion and celery.
- Cook for 2 minutes, stirring occasionally.
- Add the chicken stock, bay leaf, corn, peas, parsley, lime juice and egg noodles to the vegetables. Season with salt and pepper.
- De-bone and chop the chicken into bite-sized pieces.
- Return the chicken slices to the cooker.
- Lock the lid and bring to pressure on high according to the manufacturer's instructions.
- When pressure has been reached, reduce to low for 8-10 minutes.
- Release pressure and uncover.
- Serve while hot!