Pressure Cooker Chicken Soup Recipe | Alton Brown

Name: Pressure Cooker Chicken Soup Recipe | Alton Brown
Ingredients: 1 large onion, halved, with the skin on; 4 medium carrots, 2 halved crosswise and 2 peeled and cut into half-moons; 4 stalks celery, 2 halved crosswise and 2 cut into half-moons, with the leaves reserved for garnish; 2 large leeks, green tops removed and reserved, whites cut into half-moons; 1 (20- to 30-gram) packet mixed dried mushrooms; 10 black peppercorns; 2 bay leaves; 1 (5-pound) roaster chicken, cut into 8 to 10 pieces, with the skin removed; 2 quarts water, filtered or good-tasting tap; 1/4 cup shoyu; 1 to 2 teaspoons shichimi togarashi; 2 medium parsnips, peeled and cut into quarter-moons; 2 tablespoons kosher salt; Freshly squeezed lemon juice, to taste, optional; Freshly ground black pepper, for serving

altonbrown.com

Alton Brown's pressure cooker chicken soup recipe produces a rich, comforting, broth in less than an hour that's even better than mom's.

View Original

Share this recipe:

Ingredients

1 large onion, halved, with the skin on
4 medium carrots, 2 halved crosswise and 2 peeled and cut into half-moons
4 stalks celery, 2 halved crosswise and 2 cut into half-moons, with the leaves reserved for garnish
2 large leeks, green tops removed and reserved, whites cut into half-moons
1 (20- to 30-gram) packet mixed dried mushrooms
10 black peppercorns
2 bay leaves
1 (5-pound) roaster chicken, cut into 8 to 10 pieces, with the skin removed
2 quarts water, filtered or good-tasting tap
1/4 cup shoyu
1 to 2 teaspoons shichimi togarashi
2 medium parsnips, peeled and cut into quarter-moons
2 tablespoons kosher salt
Freshly squeezed lemon juice, to taste, optional
Freshly ground black pepper, for serving