Vegetable Stock; Quick Chicken Soup - Cuisinart CPC-400 Serie Manual Del Usuario

Vegetable Stock

While this recipe uses whole vegetables, scraps
can also be added. Store carrot peels, celery
leaves and ends, onion skins, mushroom stems
and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance
a flavorful, vegetarian stock.
Makes 10 cups
4 large carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 onions, cut into about 8 chunks
1 leek, cleaned well and cut into 2-inch
pieces
12 black peppercorns
10 parsley stems
3 thyme sprigs
2 bay leaves
2 garlic cloves
10 cups water
1. Put all of the ingredients into the cooking pot
of the Cuisinart Pressure Cooker. Secure the
®
lid and select High Pressure. Set the time for
30 minutes. When the audible beep sounds,
allow pressure to release naturally.
2. Once pressure has released completely,
the red indicator will drop. Remove lid
and strain through a fine mesh strainer.
Discard vegetables.
3. Vegetable stock may be used immediately
or allow to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (one cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g
fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g

Quick Chicken Soup

The Cuisinart Pressure Cooker makes it
®
possible to achieve a flavorful base for chicken
soup in 25 minutes with no flavor enhancers,
like salty bouillon cubes.
Makes about 7 cups
2 pounds boneless, skinless
chicken thighs
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
½ onion, cut into 2-inch chunks
10 parsley stems
2 thyme stems
1 bay leaf
1 garlic clove, crushed
6 cups chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 carrots, halved and thinly sliced
1 celery stalk, halved and thinly sliced
Chopped parsley, for garnish
1. Put the chicken, chunks of carrot, celery and
onion, parsley and thyme stems, bay leaf,
garlic and broth into the cooking pot of the
Cuisinart Pressure Cooker. Secure the lid
®
and select High Pressure. Set the time for 25
minutes. When the audible beep sounds, allow
pressure to release naturally.
2. Once pressure has released completely, the
red indicator will drop. Remove lid and allow
to cool slightly before removing chicken
and vegetables with a sturdy, slotted spoon
or skimmer. Reserve chicken and discard
vegetables.
3. Add sliced carrot and celery to the cooking
pot. Secure the lid and select High Pressure
again. Set time for 3 minutes. While
vegetables cook, shred the chicken.
4. When time expires, use Quick Pressure
Release, remove lid and stir in shredded
chicken with the salt and pepper. Once
chicken is warmed through, taste and adjust
seasoning as desired. Garnish with chopped
parsley before serving.
* For chicken noodle soup, add 1 cup of egg
noodles with the sliced veggies and increase
cooking time to 5 minutes.
**Make Greek Avgolemono Soup by adding 8
ounces of orzo with the sliced vegetables. Cook
for 5 minutes with High Pressure. Then, after
stirring in the shredded chicken, combine 4 eggs,
the juice of 2 lemons and 1 teaspoon kosher salt
in the mixing cup of a hand blender or a small
bowl. Use a hand blender to beat the egg mixture
until light and frothy. (A fork may also be used.)
While continuously beating the egg mixture,
slowly add in about 1 cup of hot broth; this will
gently cook the eggs so they do not scramble
when you add them to the soup. Slowly add
more broth to the mixture until the outside of the
mixing cup or bowl is warm. Then, while stirring
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