Photo: Iain Bagwell; Styling: Missie Neville Crawford
It makes sense that a classic like chicken soup would be best cooked in a classic Dutch oven. While we enjoyed the soup from all three cooking methods, the Dutch oven made the meat a little more tender and juicy. The broth also simmers without a lid, so it reduces and grows richer.
Serves 6 (serving size: 1 1/3 cups)
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, parsnip, and garlic to pan; sauté 5 minutes. Add stock and next 5 ingredients (through chicken breast).
2. Bring to a boil. Reduce heat; simmer 20 minutes or until chicken is done.
3. Remove chicken and vegetables from pan; let chicken stand 10 minutes. Shred chicken. Discard parsley sprigs, thyme, and bay leaves. Increase heat to medium-high. Stir in noodles; cook 6 minutes or until done. Return chicken and vegetables to pan; stir in spinach and remaining ingredients.
Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step 1. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 20 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step 3.
Slow Cooker: Replace chicken breast with 2 additional chicken thighs (calories stay about the same; fat goes up by 1g and sat fat by 0.4g per serving). Place oil, onion, carrot, parsnip, garlic, stock, herb sprigs, bay leaves, and chicken in slow cooker. Cover and cook on LOW for 5 hours. Shred chicken as instructed, and discard aromatics. Cook noodles separately, and add to cooker with spinach and remaining ingredients.