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text:

"Here you go! My chicken noodle soup. Important caveat: this recipe is written for my 8 qt pressure cooker. If your pressure cooker is smaller, halve the recipe. If you’re making it on the stove, you’re going to have to wing it."

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  "Ingredients
  
  • 1 fully cooked rotisserie chicken, divided into two piles: meat, and everything else (bones, skin, etc).
  Don't be too precious about it— I usually leave a few scraps of meat on the bones and don't bother picking it off of the wings at all
  
  For the broth:
  
  • All of the bones, skin, etc
  
  
  
  • 2 carrots, roughly chopped
  
  • 1 large yellow onion, roughly chopped into a few chunks
  
  • 8 cloves of garlic
  
  • 2 Tbsp kosher salt
  
  • Freshly ground black pepper to taste
  
  • 26" or so sprigs of fresh rosemary
  
  • 2 tsp dried oregano
  
  • 1 tsp dried thyme
  
  • 1/2 tsp dried tarragon
  
  • 1 tsp dried dill
  
  • 2 bay leaves
  
  • Water, about 20 cups (see directions)"

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• alt:

  "For the soup:
  • The meat of the chicken, chopped into small chunks
  • 2 cups peeled and sliced carrot rounds (or half-moons if your carrots are thick)
  • 2 cups small-diced yellow potatoes (you can skip peeling these if you don't mind the skin)
  • 2 cups chopped green beans (sometimes I use green peas instead.
  Frozen is fine!)
  To add to the finished soup:
  • 1lb box short dried pasta. I usually use ditalini, but other good options are rotini, macaroni, or really anything small enough to fit in a spoon
  • The juice of one lemon"

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• alt:

  "Directions
  1. First, remove the meat from your rotisserie chicken. Put the meat aside in the fridge, and put the rest into the pressure cooker pot.
  2. Add all of the broth ingredients to the pot, and then fill with water up to just under the maximum pressure line. It should be about 20 cups.
  3. Cook at high pressure for two hours.
  4. While the broth cooks, prepare your vegetables for the soup. Set them aside in the fridge with the chicken.
  Juice the lemon.
  5. Toward the end of the two hours, boil well-salted water for the pasta in a large pot.
  6. When the two hours is up, release the pressure on the pressure cooker.
  Once it's done releasing, pour the broth into a colander over a large bowl. Discard the solid food left in the colander, and rinse the pot. Then pour the broth from the bowl back to the pot. Taste it, and salt as needed."

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• alt:

  "7. Add all of the chopped vegetables and meat to the pot. Cook at high pressure for ten minutes.
  8. While the cooker pressurizes, cook the pasta according to the al dente directions, then drain in a colander.
  Spray the cooked pasta with some spray oil and stir to coat it to avoid sticking (or drizzle with a little oil or melted butter, whatever you prefer.)
  9. When the soup has finished cooking, release the pressure. Once it's done depressurizing, add the lemon juice to the soup and stir. Taste it again!
  10. This point is important: keep the noodles and the soup separate, including as leftovers. This keeps the noodles from getting mushy. Dish yourself up as many noodles as you want into your bowl, and then add the soup. Enjoy!"

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langs:

• "en"

reply:

root:

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uri:

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uri:

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createdAt:

"2024-09-20T00:19:35.333Z"