Dinner (& the soul)
About this Recipe
I’m in love with this quick and easy pressure-cooker chicken soup – so much that I’ve made it twice in the past week because we can’t get enough of it. My son loves it, and it’s hearty enough to satisfy my husband’s appetite with all of his running these days (he’s training for the Boston Marathon!). It only takes about 15 minutes of hands-on time, and it keeps really well as leftovers. The flavors just get better!
Note: I use Trader Joe’s organic frozen chicken thighs because they’re super easy and delicious! Plus, they add enough satiating fat to the soup that you don’t need to add oil to the pressure cooker. You can start with non-frozen chicken thighs and reduce the cooking time to 9 minutes.
1 1/2 pounds frozen chicken thighs
2 onions, chopped (I used 1 onion and 1 leek because I really like leeks in my chicken soup)
3 large carrots, peeled and chopped
1 parsnip, peeled and chopped (optional, I just love the flavor)
4 cups chicken broth, divided
3 garlic cloves, peeled and smashed
1 1/2 teaspoons kosher salt, plus extra to taste
- 1/2 teaspoon ground black pepper, plus extra to taste
- 1 cup alphabet pasta (or 2 cups regular pasta of your choice)
- 1 cup frozen peas (love them but I just didn’t have any on hand), or 2 cups baby spinach
- Add chicken, onions, carrots, parsnips, 1 1/2 cups chicken broth, garlic, salt, and pepper to pressure cooker. Assemble pressure cooker lid, making sure the pressure release valve is sealed. Pressure cook on high for 12 minutes. When pressure cooking is complete, quick release the pressure. Carefully remove lid and let soup settle for a minute.
- Use tongs or two forks to carefully shred the chicken in the pot (use appropriate utensils that won’t scratch if your vessel has a nonstick coating). Add remaining 2 1/2 cups chicken broth and bring to a simmer. Stir in pasta and peas, return to simmer, and cook until pasta is al dente. Season with salt and pepper to taste.