To make a flavorful base for this soup—while still using some shortcuts—we pressure-cook store-bought broth with ginger, garlic, scallions, soy sauce and Shaoxing rice wine.
Ingredients
2 tablespoons toasted sesame oil
1 pound boneless, skinless chicken thighs, trimmed
6 scallions, sliced, whites and greens separated
1-inch knob fresh ginger, peeled
3 cloves garlic, peeled
4 cups low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 bunch broccolini, trimmed and halved
6 mini bell peppers, quartered and seeded (2 cups)
2 ounces Chinese egg noodles, broken into small pieces
Directions
Heat oil in an electric pressure cooker on Sauté mode. Add chicken and cook, flipping once, until lightly browned, 4 to 6 minutes. Transfer to a plate. Add scallion whites, ginger and garlic to the cooker and cook, stirring, until fragrant, about 30 seconds. Turn off heat.
Add broth, soy sauce, Shaoxing (or sherry) and the chicken. Close and lock the lid. Cook on High pressure for 8 minutes.
Release the pressure manually. Transfer the chicken to a cutting board and shred with two forks. Discard the ginger and garlic cloves.
Return the cooker to Sauté mode and add broccolini, bell peppers and noodles. Cook until soft, about 5 minutes. Stir in the chicken. Serve topped with scallion greens.
Equipment:
Electric pressure cooker
Originally appeared: EatingWell Magazine, January/February 2022
Nutrition Facts
Serving Size 1 1/2 cups
calories 337 total carbohydrate 22g
dietary fiber 2g
total sugars 4g
protein 33g
total fat 13g
saturated fat 3g
cholesterol 110mg
sodium 544mg
potassium 904mg