Saturday, April 2, 2011

Pressure cooked Chicken Vegetable Soup

For Christmas I got a new Pressure Cooker... I remember my parents having one when I was growing up.  They had one with the spicket that rocked when it was cooking on the stovetop and seemed awful scary as a kid... I remember when it was cooking that my mom had us kids "out of the kitchen"....  I was flipping through channels and came across a cooking special on QVC so being a foodie I was kinda wondering what they were showing... I thought it was some kind of new slow cooker, but instead it was a pressure cooker... the stuff they were showing looked so yummy... so I got online and researched it and thought dinner in 20-30 minutes from start to finish... sounds awesome... I know my parents used to make soups, stews, corn beef & cabbage all kinds of stuff in theirs but they haven't used it in forever... so I thought what the heck I am going to buy it (sucker that I am) and when it came I was not very impressed.  The manual was very small so I really have no idea that much about it but I thought today was the day to try it out.... Well I was so wrong... it's not something that I am going to use daily but it was awesome that in a total of 30 minutes from start to finish I had the best chicken vegetable soup, tender falling apart meat and done vegetables and yummy broth.... definately gonna do this again!! Maybe next time with beef... yummmm  Put whatever vegetables and seasonings that you like... enjoy

Chicken Vegetable Soup

4 boneless, skinless chicken thighs, cut into pieces
1 package frozen stew vegetables
4 cups water
1 pkg dried onion soup  mix
1/2 bag shredded coleslaw mix (cabbage, carrots & red cabbage)
1 summer or zuchinni squash diced small
1 can petite diced tomatoes
2 cups wide noodles (cooked)
1 T. Worchester sauce
1/4 cup white wine
2 chicken bouillon cubes
seasonings I used (seasoned salt, pepper, celery seed, parsley flakes, Mrs. Dash, garlic and herb seasoning, pinch of sugar & red pepper flakes)

In pressure cooker container place everything (EXCEPT:  cooked noodles) and cook according to maker directions (mine cooked on 15 PSI) for 25 minutes.  Release steam and let sit for 5 minutes.  Undo lid and add noodles stir taste to adjust seasonings if desired and serve.

OPTIONAL DIRECTIONS:   You can also combine everything bring to boil and simmer for around 1-2 hours or until veggies are tender and meat is done.  Add noodles, stir, taste to adjust seasonings and serve.  Enjoy


  1. I have never ate out of a pressure cooker, ever...My mom used her's for canning garden vegetables. I didn't even know you could cook in them until a few years ago. And yes, they are scary. The soup sounds wonderful.

  2. This one is not so scary... Last night I made chicken fajitas meat cooked right in the marinade in less than 20 minutes... it was awesome... I washed it and now it's sitting on the counter... wondering what else can I make in this... thinking beef stroganoff.... yummmm