Pressure Cooker Chicken Soup - In Only One Hour!

Unlike traditional chicken soup, you can get away with just using bones for your soup. There is enough meat left on the bones to extract meaty goodness and because the pressure cooker intensifies the flavour, you don't need to add any pieces of whole chicken. However, if you like chunks of chicken in your soup for the texture, feel free to add a piece or two and use the meat.

You may be also wondering why there is no carrots or celery in this recipe. It's best to add them in fresh when you're making a bowl of soup (vs. using the broth as a stock/ingredient).

When you handle raw chicken, don't forget to wash your hands and utensils as you go so you don't spread bacteria around the kitchen.

The trick to getting deep rich flavour is to brown the bones first. You can do that right in the pressure cooker.

Along with the bones, onion and garlic provide the only other flavour this recipe needs.

Again, browning and caramelization brings out the flavour.

After adding all the ingredients, you'll have the best chicken soup ever one hour later!

Refrigerate overnight before freezing.

In the morning, remove the fat on top of the soup. Save the fat; it makes amazing matzoh balls (I posted the recipe on Foodtalk last month)!

Use this recipe as a stock in any number of comfort food dishes or make yourself a bowl of hot steaming chicken noodle soup. Add any fresh vegetables you prefer.

Portion out into containers so the soup can be frozen and enjoyed any time you need a comfort food fix! Don't forget to label your containers with the date so you know when the soup was made. It will keep in the freezer for several months, but it doesn't last that long in our household - especially during the winter!

The stock freezes very well. Since it only takes an hour to cook each batch, I often do a few batches on the weekend to freeze. We always keep batches on hand!

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