This is a quick and easy way to make a delicious chicken soup. The pressure cooker is a great tool to have in the kitchen. It cooks super fast, seals in nutrition, and is not dangerous as some fear they are. Once you have one, and learn to use it properly, you will wonder why you waited so long to get one.
This soup is quick to make, nutritious and delicious.
8 cups water
1/2 14.5 ounce can Italian seasoned stewed tomatoes
1 bay leave
5 pepper corns
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/4 teaspoon dried thyme
3 uncooked chicken thighs, skin removed (2 legs make 1 thigh)
1. Put the above ingredients into a pressure cooker and stir. Place the lid on the cooker and cook the ingredients according to your pressure cooker’s instructions for 16 minutes.
2. Release the pressure and open the pressure cooker. Remove the chicken pieces, bay leaves and peppercorns (if you can…not critical). Make sure you remove any small bones floating around in there.
Set the bones with the meat on them on a baking sheet where you can remove the meat from the bones. Put the picked-off meat on a plate and set it aside.
Discard the bones.
1/2 large onion, cut into large chunks
2 stalks celery, cut into thick slices
1-1/2 large carrots, cut into thick slices
1/2 garlic clove (or the equivalent in jarred garlic)
3. Put the above ingredients in the cooker and cook under pressure for 3 minutes.
1/2 head Napa cabbage, chopped (cut the white part into chunks)
4. Release the pressure from the cooker again, add the above cabbage and boil it (lid off, not under pressure) for 4 minutes or until tender. Remove the pot from the heat.
5. Place the set-aside chicken meat into the soup and stir the pot to evenly distribute the ingredients.
Season to taste, serve and enjoy.