The pressure cooker is kind of the antithesis of the slow cooker. So it speeds up what is usually an all day process into 15 minutes of prep and two hours of cooking. You can use any kitchen scraps you want for this. Raw carcasses, leftovers bones from a roast chicken, veggies that are close to getting tossed in the compost pile. If you don't have scraps wings will work fine too, or go ask your local butcher for carcasses, he may just give them to you. Theres very little else in this recipe. Since were making stock in bulk, we keep it simple. This ensures usability in any recipe.

Always tastes better when you make your own stock or broth. When you have left over bones and bits of cooked chicken and gravy freeze and save them to make a stock or broth to add to your cooking. This can also be made and stored in freezer.

When boiling or poaching Chicken for use in another dish, you might as well create a nice vegetable soup with it.

I tried making soup using Jyongri's "Moist Boiled Chicken", but I put in too many vegetables. I simmered them in the soup, and they were delicious!! That's why I decided to upload the recipe.Adding chicken or pork will be tasty as well.Note: The steps are the same but the ingredient amounts are not entirely accurate, so I will modify it later. I just uploaded the recipe to remember. Recipe by kbitch

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

The aroma of the sesame oil will stimulate your appetite and will make you ask for seconds and thirds. I always make this mixed rice and the fluffy egg-drop soupwhenever I make boiled chicken.You can add any of your favorite ingredients Konnyaku or bacon go well with it also. I am eyeballing it, but it comes out right if the amount of the rice and the total amount of the other ingredients you add are about the same. Recipe by Heartful Kitchen Rei

I normally remove the chicken skin when I make a chicken dish. Since it's a shame to throw it out, I've been making chicken broth with it. Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.Remove the excess fat from the chicken skins, rinse them under lukewarm water, and make sure to add into the boiling water. When you are boiling the chicken skins, reduce heat to very low! If you cook them in rapidly boiling water, the soup will get cloudy. If you make it thoroughly, you will have a light and clear soup. The salt is added to give the chicken skins a taste, but if you are planning on throwing them out, you do not need to add the salt. Recipe by Heartful Kitchen Rei

ITS A VERY SIMPLE DISH THAT'S BRING BACK SWEET MEMORY OF MY BELOVED MOTHER 'S COOKINGSHE USED TO SAYS " IT DOESN'T HAVE TO EXPENSIVE TO HAVE A GOOD MEAL FOR THE FAMILY "COOKING ITS LIKE ART ,JUST MIX AND MATCH YOUR TOP FAVOURITE INGREDIENT TO CREATE DIFFERENT DISH EVERYDAYHAPPINESS ARE THOSE WHO ARE ABLE TO ENJOY HOME COOKED MEAL AND A FULL BELLY ,,NO RESTAURANT CAN GIVE YOU THE FLAVOUR AND SATISFACTION OF A HOME COOK MEAL SHARE WITH OUR LOVE ONES

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.Please bring the soup to a boil, turn down the heat, then swirl in the beaten egg. If you stir it too much or if the temperature is too low, the soup will become cloudy, so please be careful! Recipe by Heartful Kitchen Rei

This has been passed down from one family cook to another. This started with my great great great grandmother who was a Iroquois medicine woman, no shit this for real folks! I have been told this story since I was a little boy, so here it is, this broth was given to those who were ill with mysterious illnesses and were cured for real (according to my great grandmother). Either way if it helps or not with sicknesses I really don't know lol. It sure tastes good👍 so enjoy!!!!!!

This recipe was inspired by Chinese hot pot. This is a vegetable based broth that will be used for cooking the meats and vegetables. Adjust the water and broth amounts for your individual pot.