Newspaper Article Archive of
The Kalona News
Kalona, Iowa
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Newspaper Article Archive of
The Kalona News

November 14, 2016 Chicken noodle soup: Pressure cooking the homemade version
Article Pages -- as published on the The Kalona News website.

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ARTICLE DESCRIPTION:

(BPT) - The quintessential comfort food — chicken noodle soup — most often comes from a can, a retail food counter or a school cafeteria. We may romanticize the fresh taste and aroma of the homemade version, but busy schedules put a premium on time-saving convenience. For anyone who doesn’t want to compromise on taste and nutrition, this Chicken Noodle Soup recipe from Kuhn Rikon cooks in less time in a Swiss-made Duromatic Pressure Cooker.

Pressure cooking reduces cooking times by up to two thirds. It reaches higher temperatures than regular cooking methods, which greatly speeds up the cooking process. Because it cooks so much faster, it retains more vitamins and minerals. The result is more flavor and better texture that highlights the natural goodness of the ingredients.

For more recipes for flavorful soups, broths, stews and more, visit www.kuhnrikon.com.

Chicken Noodle Soup

6-8 Servings

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 pound skinless, boneless chicken breasts

1 small bay leaf

1/2 teaspoon dried thyme

1/4 cup finely chopped fresh flat-leaf parsley

6 cups chicken stock, either homemade or low-salt canned broth

2-3 cups dried egg noodles

Salt and freshly ground pepper

Directions:

Heat oil in a 5-quart or larger Kuhn Rikon Duromatic Pressure Cooker over medium heat. Sauté onion, celery and carrots until lightly colored. Move vegetables to the side and add chicken. Lightly sauté chicken on both sides. Add bay leaf, thyme, parsley and stock and stir well.

Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook 8 minutes. Remove from heat and use the Touch Release Method, gently releasing steam by quickly pressing on the valve until all the steam is released.

Remove chicken to a cutting board. Stir noodles into soup. They will cook in the residual heat, or place cooker on low heat to simmer, uncovered, until noodles are done. Stir often so noodles do not stick to bottom of pan.

While noodles cook, cut chicken into 1-inch pieces and return to soup to reheat. Taste and adjust seasoning with salt and pepper. Serve immediately.

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