How to Make Pressure Cooker Farmhouse Chicken Noodle Soup

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Becky shows Julia how to use a pressure cooker to make perfect chicken noodle soup. Get the recipe for Farmhouse Chicken Noodle Soup: Buy Our Winning Pressure Cooker: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: .

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  1. 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.

  2. 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

  3. 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.

  4. 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.

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