Soups
Quick Chicken Soup
Makes about 14 cups
Quick Chicken Soup
Makes about 14 cups
The Cuisinart® Multicooker makes it possible to achieve a flavorful chicken soup in 25 minutes with no flavor enhancers like salty bouillon cubes.
Nutritional information per serving (1 cup):Calories 137 (26% from fat)
carb. 3g
pro. 21g fat 4g
sat. fat 1g
chol. 81mg
sod. 701mg calc. 22mg
fiber 1g
carb. 3g
pro. 21g fat 4g
sat. fat 1g
chol. 81mg
sod. 701mg calc. 22mg
fiber 1g
Ingrédients
- 3to 4 pounds boneless, skinless chicken
- thighs, cut into small pieces
- 8cups chicken stock*
- 1½ teaspoons kosher salt
- ¼teaspoon freshly ground black pepper
- 6carrots, halved and thinly sliced
- 3celery stalks, halved and thinly sliced
- 2thyme sprigs
- 1bay leaf
- chopped herbs, for garnish (parsley,
- cilantro, basil, etc.)
- ½lemon, for finishing
Preparation
- 1. Put the chicken and stock into the cooking
- pot of the Cuisinart® Multicooker. Secure the
- lid and select Soup. Set the pressure to High,
- the time for 20 minutes, and press Start.
- 2. When the tone sounds, allow pressure to
- release naturally.
- 3. Once pressure is completely released,
- open the lid. Add the salt, pepper, carrots,
- celery, thyme, and bay leaf to the cooking
- pot. Secure the lid and select Soup. Set
- temperature to High, the time for 3 minutes,
- and press Start.
- 4. When the tone sounds, press the Steam
- Release button to quickly release pressure.
- Remove lid and discard the thyme sprigs.
- Taste and adjust seasoning as desired. Finish
- with a squeeze of lemon and chopped parsley
- before serving.
- * Using a homemade chicken stock will make for
- a heartier soup, but if a lighter soup is desired,
- use store-bought broth.
- NOTE: For chicken noodle soup, add 1 cup of
- egg noodles with the sliced veggies and increase
- cooking time to 5 minutes.
