In the Kitchen With Mattie

It is cold and rainy out and I am a big lover of fresh home made soup of all kinds, but chicken noodle is probably one of my all time favorites. I make it often because it is so quick to do in the digital pressure cooker.

 

                                      Chicken Noodle Soup

 

5 pounds of bony chicken parts, wings, thighs, backs

 

2 onions, 1 left whole and one diced

 

3 carrots, washed and broken in half

 

3 stalks celery, washed and broken in half

 

3-4 sprigs fresh parsley

 

2 whole cloves garlic peeled

 

1 sprig thyme, or a big pinch of dried

 

2 teaspoons salt, 1/2 teaspoon pepper

These ingredients go into the pressure cooker for the broth, later you will add to it. Put everything in the PC and cover with cold water, close the PC and bring to high pressure, if using a digital model set the timer for 60 minutes, if using a stove top model maintain pressure for 60 minutes. When it is finished release the pressure and strain the contents thru a fine strainer lined with cheesecloth. Discard the solids or pick thru the meat for your pets at this point.

 

Place the broth back in the PC and to it add:

 

3-4 carrots peeled and chopped

 

3-4 stalks celery chopped

 

1 onion diced small

 

2 tablespoons fresh chopped parsley

 

2 cups raw thick noodles

 

Place the top on the cooker and bring to high pressure for 5 minutes, let pressure release naturally for 5  minutes then release the rest using the rapid release feature, taste and adjust the seasoning.  Serve the soup with a salad and some fresh crusty bread, it will warm those old bones on a cold damp day. You can also add some leftover roast or grilled chicken breast to it to make it heartier.