My not-so-little girl is home sick, today. I wanted her to have some chicken soup but not the nasty canned stuff. Pressure cooker to the rescue, again! This took about an hour, and it’s far superior to processed. Plus, it was cheap and there’s lots. She likes noodles, so I’m cooking those separately just for her.
Place the vegetables, bay leaf and parsley in the bottom of the pot. Then add chicken, salt and pepper.
Bring to pressure over high heat. Cook for 15 minutes. Let cool naturally for 5 minutes, then cool with water until pressure releases and remove lid. Let cool for 20 minutes.
Pour off broth. Remove chicken and set aside. Remove bay leaf. Cut vegetables, if desired. Return broth to vegetables. After chicken is completely cooled, pull apart into chunks and add to soup. Reheat and serve.
I’m obsessed with my pressure cooker. This is the third day I’ve cooked a savory main dish with a cook time of 15 to 25 minutes. Sunday, it was chili. Monday, it was Thai chicken (I’ll post on that later). Last night was beef stew. I adapted this recipe from food.com. It’s fun to find a recipe and modify it for Paleo. I’ve put an asterisk * next to my modifications.
The savory beef stew was delicious, filling, and the stew beef was fall-apart-on-your-fork tender.
