Transform your chicken noodle soup from beige and boring to golden and striking with just a few extra steps.
run a tight race, with the pressure cooker stock just edging out the traditional method in taste tests. Still, I conducted a few taste tests to see if opinion changes in the specific context of chicken noodle soup. Spoiler: the answer is yes.
It was unanimous: everyone preferred chicken noodle soup made from the traditional method chicken stock. The pressure cooker stock did extract more flavor while remaining less cloudy, but the additional flavor took the form of a slightly bitter finish from the browned bones. The traditional method stock was full of roasted flavor without the over-extracted taste the of pressure cooker stock.
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