Chicken Noodle Soup- Express version

Lesson learned today- When your husband tells you that its going to turn out to be a beautiful day, there is NO rain in the forecast....... It's ALWAYS better to check Doppler Radar before you leave the house!!

Many of you, may know that Stewie and I, as part of our mid-life crisis, purchased "bikes".  Stewie a flashy white motorcycle with flames, and I am the proud owner of a raspberry scooter. On our days off, weather permitting we travel up route 169, stopping at cafe's and shops along the way.  We usually head up into Massachusetts, turn around and head back down 169 into Jewett City, Rhode Island, Sterling and back home.  Well today, we stopped for brunch at Java Jive Cafe in Woodstock. During our meal I looked out and said " It looks like it's going to rain". I was assured, repeatedly, the weather promised sunshine today.  Well, as my luck would have it, the skies opened up and it poured!  It continued to rain until we pulled into our driveway.  Now, I'm sure your thinking it's not that big of a deal.  Keep in mind, my pretty scooter goes max speed of about 50 miles an hour on flat terrain.  Rain smacking into my face at 40 miles per hour feels wonderful!! Also a puffy down jacket, which is a great fashion statement when the weather is nice..... turns into a SPONGE in a downpour!!  Couple all the above factors together and it's a chicken soup night!!

This EXPRESS VERSION of chicken soup is made in one of my new favorite kitchen gadgets... An Electric Pressure Cooker.  If you haven't purchased one of these to add to your kitchen arsenal, please consider it.  After alot of research I decided on the Cusinart Electric Pressure cooker.  It costs about $100 with free shipping from Williams Sonoma... that was the best value I found on the Internet.  Meals that normally simmer for hours, or spend all day in a crock pot take just minutes.  And the new Electric models have so many safety features included, you no longer have to fear that you will soon be scraping chicken off your ceiling.

Chicken Soup - Express Version


1 tbsp of butter
1 tsp olive oil
2 small onions, finely chopped
3-4 cups of sliced baby carrots
1 cup sliced celery
3-4 lbs of chicken breasts bone in skin on
1/2 tsp kosher salt
1-2 tbsp parsley flakes
2-3 springs fresh thyme, or 1 tsp of dried
5 1/2 cups of low fat, low sodium chicken broth
1 bag of egg noodles, rice, or other desired noodle

1. Set pressure cooker to saute' and add butter, olive oil, and onions.  When onions become soft and translucent, stir in celery and carrots. Cook for about 5 minutes stirring occasionally.

2. Add chicken to pot, sprinkle with salt, pepper, parsley, and thyme.  Add chicken broth to pot.  Be sure not to over fill the pressure cooker.  Most models have a Max Fill line.
3. Lock lid in place, set pressure to High.  Set timer for 8 minutes ( yes only 8 minutes )

4. When the 8 minutes is complete, shut pressure cooker off and allow pressure to release naturally for about 5-10 minutes.  (this means leave the pressure cooker alone and the pressure inside will release very slowly, with out the giant puff of steam)
5. After 5-10 minutes have passed, release any remaining pressure, using the quick release valve.

6. Remove chicken from cooker.  Remove skin and bones.  Shred chicken with forks, and return meat to pot.

7. Serve over egg noodles, rice or cheese tortillini.

Sit down, pick up your fork and enjoy in no time at all!!

xoxo Beans!!

My ever willing taste tester Kim.  She has not been to the grocery store since she moved back to Moosup.   She's not happy about this Blogging... it interferes with her eating!-xo Bobby!!!