Chicken soup from the pressure cooker
Time
Preparation time: 15 min.
Cooking or baking time: 50 min.
Total preparation time: 1 hr. 5 min.
Yes, I was lucky and got the great Fissler pressure cooker. Since it was my first pressure cooker, I was very happy about it and was already pretty curious how it works.
My first attempt with it was a chicken soup, because I always cook the soup with a chicken, and as you know, depending on its size, a chicken does take a long time to cook it. I usually let it simmer for about 2 - 2 1/2 hours. Of course, a pressure cooker is great here.
ingredients
- boiling fowl
- Vegetables or chicken broth
- 1 package of fresh soup vegetables (vegetables to suit your mood, broccoli, beans, etc.)
- parsley
- salt
preparation
- I cut the vegetables into pieces (parsley comes to the end of the cooking time)
- Then I cook enough broth in the open pot, about 2 to 2 1/2 liters or more.
- The already thawed chicken is washed thoroughly under running water and placed in the broth. (Since I had a small chicken, it fit in well, with bigger ones I would divide it into smaller pieces after washing)
- Bring to a boil and add the vegetables and salt.
- Now the pot can be closed and off you go
After a cooking time of 50 minutes, my soup was ready, which is half of the normal cooking time, of course, firstly saves electricity, and second, hungry not so long to wait for food.
In the meantime, I have boiled noodles, which I then always add to the soup. The chicken I take from the soup and cut it small, then spread a few pieces of meat on plates and pour the noodle soup over it, sprinkle with parsley. Finished!
tip
Cut the vegetables into larger pieces, because the disadvantage of such a pot is that it can not even be opened in between, so you should always make sure that the ingredients need about the same cooking time. I had already thought of it and cut the vegetables into bigger pieces.
Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.
