Bone broth for chicken noodle soup?

michaeljc70 | Feb 6, 202112:45 PM 6

I am making chicken noodle soup in the pressure cooker today. What I was wondering is if it would be worthwhile to throw the bones from the chicken and liquid back into the pressure cooker for a couple of hours to get all the gelatin from the bones. Then I would combine the shredded chicken, veggies with the strained bone broth. Or would this just be a waste of time?

6 Comments

g
grangie angie Feb 6, 202112:57 PM yes,of course use the bones.that's how I do it also.......very rich soup.

yes,of course use the bones.that's how I do it also.......very rich soup.
ninrn

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rei17 Feb 6, 202101:34 PM Yes, also add any spare chicken parts (neck, wing tips, back bones etc. I’ll make a good broth

Yes, also add any spare chicken parts (neck, wing tips, back bones etc. I’ll make a good broth
ninrn

1
m
michaeljc70 Feb 6, 202103:22 PM Thanks. I did wind up using the bones/back. I put it back in the pressure cooker for 90 min under pressure. I hope that is enough...

Thanks. I did wind up using the bones/back. I put it back in the pressure cooker for 90 min under pressure. I hope that is enough, but they were already partially cooked for 20 minutes under pressure with the meat on the bone.
d
damiano

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kySafran Feb 10, 202103:04 AM Might be best to make the stock separately to be honest. Don't just throw anything in. The gizzard is a filter for stones and...

Might be best to make the stock separately to be honest.

Don't just throw anything in. The gizzard is a filter for stones and the liver would give it a strange taste. I tend not to use the heart either.

Best to get the fat off the top once the stock has cooled for a cleaner taste.

But you're the chef. None of it is going to harm you.

1 Reply
tim irvine

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1. tim irvine Feb 10, 202104:22 AM re: kySafran So true!!! Likely too late for the OP, but if the noodles were in there while the bones simmered, they will be a sad and mushy...
  
  So true!!! Likely too late for the OP, but if the noodles were in there while the bones simmered, they will be a sad and mushy mess. Good chicken stock is easy but requires a proper selection of carcass, good aromatics, and time. Good chicken noodle soup adds noodles and other select ingredients to that base of good stock. I like to add coins of carrot and crescent moons of celery, and although I like them cooked, I like them to retain a bit of their character, quite different from the carrots and celery that spent the afternoon simmering with the carcass. Noodles come last, and I like mine al dente. They will get softer as I go through the pot.
  
  kySafran
  
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damiano Feb 10, 202105:38 AM So I take it you are using a whole chicken - not a carcass - to make soup, and then after the meat has cooked, you are considering...

So I take it you are using a whole chicken - not a carcass - to make soup, and then after the meat has cooked, you are considering using the left over bones to further extract flavour?

Personally I find it a waste of time, as there won't be much flavour left in the bones compared to the broth after the meat has been cooked. Especially with the young chickens you find in supermarkets these days. Situation may be different if you can get older hens.

This is the way I make soup, cooking the chicken for say 1-1.5 hours and then that's it as far as the chicken is concerned. See recipe here: https://chewtown.com/2014/07/brodo-di...