Creamy Chicken Soup
Boneless Skinless Chicken Thighs
Frozen Mixed Vegetables
(usually one small bag of frozen veg)
Better than Bouillion
Ground Black Pepper
Place all ingredients except for the evaporated milk into the inner liner of your
or pressure cooker.
Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I've ever done that before 😅).
Add in the evaporated milk, stir, and serve.
I sometimes mash up the chicken with the back of a
to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.
Creamy Chicken Soup Variations
Think of this Creamy Chicken Soup recipe as a "base soup" recipe that you can customize to your heart's content and give it your own flair. Here are some other ways I make this soup.
Chicken + corn + black beans + taco seasoning + evaporated milk
Chicken + Italian seasoning + swiss chard + cream
Chicken + Rotel + Gumbo vegetables + half and half
Tips And Tricks For Making Creamy Chicken Soup
You can also make this with leftover cooked chicken. In that case, reduce cook time to 1 minute at high pressure.
You can use chicken thighs, chicken breasts, etc. as long as the meat is diced into small pieces so it cooks in the same amount of time as the vegetables.
If you want to use fresh vegetables, you will have to substitute cooked chicken, and reduce time to 1 minute at high pressure.
Cooked chicken + fresh vegetables = 1 minute high pressure.
Raw, diced chicken + frozen vegetables = 2 minutes high pressure.
Creamy Chicken Soup https://twosleevers.com/creamy-chicken-soup/