Sudden craving spark moment
Yall ever get that sudden hankerin for something warm and comforting fast? Like dang you just want to curl up with a bowl that hits all the right spots? That day hit me with a serious desire for Creamy Chicken Meatball Soup, and lemme tell ya, it was a wild ride in the city condo kitchen trying to get it right quick.
Pressure cookers are kinda my best friends when that craving buzzer goes off. You just gotta trust that hiss and pop vibe from the valve which tells you when things are cookin proper. I remember standing there watching the steam, feeling that little thrill 6 knowing dinner s coming in way less time than a regular pot cook.
The beauty of this soup is how fast it gets that broth depth and creamy texture goin. The little meatballs soak up the flavors real good while you sneak in some extra veggies to up that healthy factor. And hey, the steam cousins like slow release or quick release totally set the tempo for the perfect finish 6 you don t even have to babysit the pot close the whole time!
Why pressure wins hearts bullets five to seven
- You lock in rich broth depth fast 6 flavors meld while steam does its thing.
- Quick release lets you check and add cream or peas without waitin long.
- Slow release keeps the soup cozy and lets flavors marry even deeper.
- You save dang loads of time over stove top simmering hours.
- Less mess, less fuss 6 one pot, almost no extra dishes.
For more pressure cooker wonders, you might enjoy our Hearty Crockpot Lentil Soup or explore other smoky soup recipes that warm your belly fast.
Ingredient kit rundown eight to ten items
Alright, so here s what you re gonna need to haul into that kitchen for the Creamy Chicken Meatball Soup beast:
- 1 lb ground chicken, the star of the show bringing lean protein vibes.
- Half a cup of panko bread crumbs, keeps the meatballs light n tender.
- One large egg to bind it all like a glue boss.
- One third cup shredded parmesan cheese for that salty tangkick.
- A teaspoon each garlic powder, onion powder, and kosher salt 6 don t skimp on the seasoning.
- Two tablespoons olive oil plus two tablespoons butter for that saucy richness.
- One medium diced onion plus carrots and celery sliced to half inch pieces 6 the veggie holy trinity.
- Two cloves minced garlic for the punchy aroma that wakes you up.
- Four tablespoons all purpose flour to thicken the broth with style.
- Six cups chicken broth, split so you can use some for deglazing the pot.
- Two teaspoons Italian seasoning and half teaspoon ground pepper for that herby warm kick.
- One bay leaf to add a little mystery and depth.
- Half cup heavy cream for that tender creamy body.
- About two thirds cup frozen peas to toss in right near the end.
Step timeline inside the pot six to eight
First you get the meatball game strong. Mix together ground chicken, panko crumbs, egg, parmesan, garlic powder, onion powder, and salt. Don t mash too hard. Just enough to blend. Scoop out little one tablespoon balls, yll want 1m about one inch size for the perfect bite.
Heat up that dutch oven stove top medium high. Pour in olive oil and wait till it shimmers. Drop half the meatballs in. Brown 1em quick, like a minute or two per side, flip a couple times to get even color. Lift 1em out with a slotted spoon and set aside. Repeat, or skip browning by dropping meatballs into simmering broth 6 but if you do, check meat temp hits 165°F.
Next toss in butter then add diced onion, carrots and celery. Stir those veg around and sprinkle flour on top. Work the flour in with a spatula and cook till golden brown. This cooks off that raw flour taste and thickens it up real nice in the broth.
Now pour half a cup chicken broth into pot to deglaze it. Use spatula to scrape all the tasty brown bits from the bottom 6 that stuff is pure flavor. Then add rest of chicken broth, Italian seasoning, pepper, and bay leaf. Give it a good stir.
Gently add meatballs back to this broth party. Seal the lid and set the pressure cooker to high pressure. Cook for about 8 minutes. Then let steam slow release naturally for about 10 minutes to keep the broth thick and flavors deep. Finally quick release any leftover pressure.
Take off lid carefully 6 watch for steam cues so you don t get burnt. Remove bay leaf and stir in heavy cream and frozen peas. Let it simmer just a few minutes on low so peas defrost and cream blends smooth.
Shortcut valve tricks three to five
- Skip the browning of meatballs and just simmer 1em in broth but check the internal temp carefully.
- Use quick release when you need that fresh peas and cream stirred in without overcooking.
- Slow release keeps soup thick and warm if you got time to chill a little while after cooking.
- Watch the lid s pressure indicator light or whistle for steam cues so you don t open too soon or wait too long.
- Deglazing after browning is a secret trick to get those deep browned bits off the pot bottom adding layers to broth depth.
First spoonful story
I remember that first spoonful hot and creamy slipping past my lips, and man it just hit home. The little chicken meatballs were tender but held together perfect, swimming in that rich broth with veggies just soft enough to melt slightly. The peas added that fresh pop and the cream brought it all together in this warm hug of flavor.
It was dang satisfying after a long day of work and cold gusts outside. You kinda close your eyes and just wanna sit there forever with that bowl. That creaminess paired with herb notes from the Italian seasoning really made it feel cozy and special even though it was flyin fast with pressure cooker steam cousins.
This soup totally turned into a holy grail in my quick dinner repetoire. Meatballs were so good we even thought about making extra and freeze 1em for quick pasta meals. You ll love how this one makes a fast weeknight dinner feel like a tiny celebration.
Leftover jar guide
After dinner you might have some leftover Creamy Chicken Meatball Soup, and oh boy does it keep well. Just ladle into airtight containers or wide mouth jars, leaving some headspace for expansion. It hangs out fine in the fridge for 3 to 4 days, but honestly it doesn t last that long at my place.
When reheating, heat low and slow on the stove or in the microwave, stirring occasionally to keep that creamy broth smooth and prevent splitting. If it thickened too much, splash in a little extra chicken broth or water to loosen it up.
You can also freeze the soup in freezer-safe containers, but cream tends to separate after freezing. Best to freeze without cream mixed and add fresh cream when reheating. Or freeze meatballs separately and add to fresh broth.
This soup is great for quick lunches or dinners 6 just pop it out, reheat, and dive in. The flavors come back nicely, and you still get that meatball comfort in every spoonful.
Feel good send off with six FAQs
- Can I skip browning the meatballs? Yeah totally, just make sure to check that internal temp hits 165°F so they re safe and juicy.
- What if I don t have heavy cream? You can swap with whole milk or half and half but broth might not get as rich and creamy.
- How do you do quick release safely? Use a spoon or oven mitt to nudge the valve, keep face and hands away from steam to avoid burn.
- Can I add other veggies? For sure, mushrooms, spinach, or green beans work great. Add frozen veggies towards end of cook time.
- How long do leftovers last? Keep them refrigerated up to four days. Reheat gently to keep cream from curdling.
- Why use chicken broth in two parts? The half cup first is for deglazing and flavor capture, the rest builds broth depth during pressure cooking.
