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 * 1 bunch of celery, chopped how you like it in soup   * 1 bunch of celery, chopped how you like it in soup
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 2. Cover the bottom of the pressure cooker with the vegetables.   3. Sprinkle the vegetables with poultry seasoning.
 4. Place the chicken in the pressure cooker, breast side down.
 5. Stuff the cavity of the chicken with vegetables and some poultry seasoning.
 6. Add remaining vegetables and poultry seasoning.   7. Pour water into the pressure cooker to the fill line.
 8. Cook for 20 minutes on high pressure. It takes my electric pressure cooker almost an hour to get to high pressure.
 9. Cook for 40 minutes on low pressure.
 10. Release steam from the pressure cooker.
 11. When the pressure cooker is ready, remove the solids and place in a bowl to cool.
 12. Strain out the liquid into a bowl and allow the stock to cool.		  1. Cover the bottom of the pressure cooker with the vegetables.
 1. Sprinkle the vegetables with poultry seasoning.
 1. Place the chicken in the pressure cooker, breast side down.
 1. Stuff the cavity of the chicken with vegetables and some poultry seasoning.
 1. Add remaining vegetables and poultry seasoning.
 1. Pour water into the pressure cooker to the fill line.
 1. Cook for 20 minutes on high pressure. It takes my electric pressure cooker almost an hour to get to high pressure.
 1. Cook for 40 minutes on low pressure.
 1. Release steam from the pressure cooker.
 1. When the pressure cooker is ready, remove the solids and place in a bowl to cool.
 1. Strain out the liquid into a bowl and allow the stock to cool.
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 2. Separate the chicken from the rest of the solids from the chicken stock recipe.
 3. Place the chicken in a bowl and set aside.
 4. Skim the fat off the top of the stock and add it to a large pot or dutch oven.
 5. Saute the vegetables in the fat until they are soft. Add more stock to the pot if needed.
 6. Gradually add the stock and water to the pot and simmer. You may not want to add all 6 cups, taste it to determine what you want.
 7. Add salt and pepper to taste.
 8. Add the chicken and stir.		  1. Separate the chicken from the rest of the solids from the chicken stock recipe.
 1. Place the chicken in a bowl and set aside.
 1. Skim the fat off the top of the stock and add it to a large pot or dutch oven.
 1. Saute the vegetables in the fat until they are soft. Add more stock to the pot if needed.
 1. Gradually add the stock and water to the pot and simmer. You may not want to add all 6 cups, taste it to determine what you want.
 1. Add salt and pepper to taste.
 1. Add the chicken and stir.
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 2. Make a well in the center of the flour and crack the eggs into it.
 3. Mix the flour by hand then turn it out into a flowered surface and knead until the dough becomes smooth. Add flour as necessary.
 4. Let the dough rest for 30 minutes.
 5. Roll the dough out and cut into noodles.
 6. Boil enough water to cover the noodles and the salt.
 7. Add the noodles and cook for 2 minutes.
 8. Strain the noodles.
 9. Add the noodles to the chicken soup and simmer for a few minutes until it is mixed together.		  1. Make a well in the center of the flour and crack the eggs into it.
 1. Mix the flour by hand then turn it out into a flowered surface and knead until the dough becomes smooth. Add flour as necessary.
 1. Let the dough rest for 30 minutes.
 1. Roll the dough out and cut into noodles.
 1. Boil enough water to cover the noodles and the salt.
 1. Add the noodles and cook for 2 minutes.
 1. Strain the noodles.
 1. Add the noodles to the chicken soup and simmer for a few minutes until it is mixed together.
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||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 457 cal        ||
|| '''Fat'''                || 21 g          ||
|| '''Saturated Fat'''      || 6.4 g          ||
|| '''Cholestorol'''        || 202.2 mg         ||
|| '''Sodium'''             || 696.1 mg         ||
|| '''Carbohydrates'''      || 33.6 g          ||
|| '''Sugars'''             || 3.6 g          ||
|| '''Fiber'''              || 1.9 g          ||
|| '''Protein'''            || 30.9 g          ||		 ||||<#cccccc>'''Nutritional Facts''' ||
||'''Calories''' ||457 cal ||
||'''Fat''' ||21 g ||
||'''Saturated Fat''' ||6.4 g ||
||'''Cholestorol''' ||202.2 mg ||
||'''Sodium''' ||696.1 mg ||
||'''Carbohydrates''' ||33.6 g ||
||'''Sugars''' ||3.6 g ||
||'''Fiber''' ||1.9 g ||
||'''Protein''' ||30.9 g ||

Chicken Stock and Noodles

Chicken and Noodles From Scratch

  • Serves: 10

  • Contributor: Kate

This is a multi-part recipe for chicken stock, chicken soup and noodles.

Special Equipment Needed

  • Pressure cooker

Chicken Stock Ingredients

  • 1 bunch of celery cut into thirds
  • 1 yellow onion, quartered
  • 6 carrots cut into thirds

  • 1 recipe of Poultry Seasoning

  • whole chicken (4-6 pounds, make sure it will fit in the pressure cooker)
  • water

Chicken Soup Ingredients

  • 1 bunch of celery, chopped how you like it in soup
  • 1 yellow onion, chopped how you like it in soup
  • 6 carrots, chopped how you like it in soup
  • 6 cups water
  • salt and pepper to taste

Noodle Ingredients

  • 6 eggs
  • 3 cups all purpose flour
  • 1/8c kosher salt

Chicken Stock Instructions

  1. Cut up the vegetables and put them in a bowl.
  2. Cover the bottom of the pressure cooker with the vegetables.
  3. Sprinkle the vegetables with poultry seasoning.
  4. Place the chicken in the pressure cooker, breast side down.
  5. Stuff the cavity of the chicken with vegetables and some poultry seasoning.
  6. Add remaining vegetables and poultry seasoning.
  7. Pour water into the pressure cooker to the fill line.
  8. Cook for 20 minutes on high pressure. It takes my electric pressure cooker almost an hour to get to high pressure.
  9. Cook for 40 minutes on low pressure.
  10. Release steam from the pressure cooker.
  11. When the pressure cooker is ready, remove the solids and place in a bowl to cool.
  12. Strain out the liquid into a bowl and allow the stock to cool.

Chicken Soup Instructions

  1. Chop the vegetables.
  2. Separate the chicken from the rest of the solids from the chicken stock recipe.
  3. Place the chicken in a bowl and set aside.
  4. Skim the fat off the top of the stock and add it to a large pot or dutch oven.
  5. Saute the vegetables in the fat until they are soft. Add more stock to the pot if needed.
  6. Gradually add the stock and water to the pot and simmer. You may not want to add all 6 cups, taste it to determine what you want.
  7. Add salt and pepper to taste.
  8. Add the chicken and stir.

Noodle Instructions

  1. Add flour to a bowl.
  2. Make a well in the center of the flour and crack the eggs into it.
  3. Mix the flour by hand then turn it out into a flowered surface and knead until the dough becomes smooth. Add flour as necessary.
  4. Let the dough rest for 30 minutes.
  5. Roll the dough out and cut into noodles.
  6. Boil enough water to cover the noodles and the salt.
  7. Add the noodles and cook for 2 minutes.
  8. Strain the noodles.
  9. Add the noodles to the chicken soup and simmer for a few minutes until it is mixed together.

Nutritional Facts

Calories

457 cal

Fat

21 g

Saturated Fat

6.4 g

Cholestorol

202.2 mg

Sodium

696.1 mg

Carbohydrates

33.6 g

Sugars

3.6 g

Fiber

1.9 g

Protein

30.9 g

CategoryRecipesSoup

Recipes/ChickenStockAndNoodles (last edited 2024-09-02 22:14:02 by MikeCrute)