Chicken Noodle Soup in a Pressure Cooker in 30 Minutes
Main Dishes • European
Description
Chicken Noodle Soup in a Pressure Cooker in 30 Minutes
Ingredients
- Vegetable Oil 2 tablespoons
- Onion 3 heads
- Ginger 5 oz
- Cilantro 1 bunch
- Ground clove 3 pieces
- Cinnamon 1 tablespoon
- Garlic 4 cloves
- Dill 1 teaspoon
- Coriander essential oil 1 teaspoon
- Chicken bones 8 pieces
- Fish Oil ¼ cup
- Unrefined Sugar 2 tablespoons
- Egg noodles for wok 10 oz
- Scallions 0 oz
- Herbs 5 oz
- Peanut Sprouts 5 oz
- Thai Bird's Eye Chili 1 piece
- Lemon 2 pieces
- Soy Sauce to taste
Step-by-Step Guide
Step 1
Heat the oil in the pressure cooker over high heat. Thinly slice the onion and add half of the onion and the chopped ginger to the pot. Sauté for about 5 minutes until the onion and ginger are browned. Lower the heat if the onion and ginger start to burn.
Step 2
Add coriander, star anise, cinnamon, cloves, fennel seeds, coriander, and chicken to the pot. Pour in 2 liters of water, fish sauce, and add sugar to the pot. Close the pressure cooker and cook for about 20 minutes. Then cool the pressure cooker.
Step 3
Open the pressure cooker. Transfer the chicken legs to a plate. Strain the broth and pour it into a clean pot. Using a ladle, skim off excess fat from the broth. Season the broth with fish sauce and sugar for a brighter flavor.
Step 4
Divide the noodles among bowls. Top with chicken legs, sliced onion, and green onion. Pour the broth over. You can season with herbs, bean sprouts, chili, lime, or soy sauce. Enjoy your meal!
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