ULTIMATE CHICKEN SOUP & Homemade Broth NINJA FOODI Instant Pot or any pressure cooker how to make it


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A video on how to make the most healthy pure and wholesome chicken stock possible that can be used for many recipes such as chicken soup, matza ball soup, …

21 replies
  1. Kayden Wood
    Kayden Wood says:

    Watch every one of your Foodi vids because I just bought one. Best foodi vids on YouTube! Also love that you are cooking in your kitchen now. When you cooked on your pool table it seemed like you were cooking in a garage. Besides your kitchen is awesome!! Also agree that you need a instant read Thermapen temp gauge.

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  2. Elizabeth Shaw
    Elizabeth Shaw says:

    I have had an instant-read thermometer for years and years before anyone ever said to get one and most people weren't using them. Mine is not digital and people should feel that they can purchase an instant read thermometer that is not digital if they wish to or don't have the funds for a digital thermometer. My instant read thermometer has worked fine for probably 20 years and someday down the road I will get a digital but I live by if it ain't broke don't fix it! ;-). I am letting everyone know that if you already have a non digital instant read thermometer that you don't need to go out and purchase a digital one unless you have trouble reading the non-digital. 🙂

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  3. Elizabeth Shaw
    Elizabeth Shaw says:

    Be careful if you are making a soup because if the temperature is that high it's going to over braise and become as dry as sawdust. Each time the soup is reheated. Due to physics and chemistry the chicken when you reheat the soup or when you're cooking it the first time to make soup it's going to get to a certain temperature and then it's going to give off all of its juices into the liquid and it will be dry as a bone. It will lose its flavor and the texture will be pretty much inedible. Whole pieces of meat such as roast and whole chickens can do the same thing but usually we don't cook whole pieces of meat covered in a broth or a liquid. I remember years and years ago doing a roast beef a Yankee pot roast in my crock pot and I didn't get home until it was hours later. The meat was inedible and I couldn't find a way to make it work the whole thing ended up in the trash. I used the liquid and there was a lot by this time to make a stew but the meat was dead a second time! 😉

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  4. T T
    T T says:

    Oh my! Jelly007 – I have yet to watch any of your videos without rolling laughter! You are SO funny and informative!! What a great combination! 🙂 Thank you for your time in sharing!

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  5. Cindy P
    Cindy P says:

    I've recently discovered people save & use that chicken fat in place of oil and/or butter and it gives an amazing flavor! Like to scrambled eggs or frying and it's healthier. On the Keto diet it's about teaching your body to use fat instead of sugar for fuel, therefore you need a certain amount of good fat each day (glucose sugar is the problem). Anyway, I love chicken soup throughout the year, so I will refer back to this video several times (and probably forget I left a message & leave another! Lol!) Tonight I'm making Country ribs which I love slow cooked in the oven but I'm experimenting using pressure for 10 mins & bake (330) for 20 mins to see if I can recreate the tenderness. Fyi… I put 1 1/2 cups of water to pressure for 10 mins and it ran out! I'm going to use a minimum of 2-4 c from now on. Thanks for sharing!!

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  6. Markus Y
    Markus Y says:

    Hi 007, awsome video just what i needed. I am about to buy a ninja, been using a 6 qt instant pot for 6 mo. My question is, I saw you twice use a towell to open the pressure lid. I never did with the instant pot. Is it necessary to use a towel on the pressure lid on the Ninja?

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  7. Kran 1Derful
    Kran 1Derful says:

    If you’re not going to use chicken broth quickly and don’t want to freeze broth leave the top layer of fat….it protects the broth for several weeks while stored in fridge. Thanks excellent video.

    Reply

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