Stewing chicken soup is recommended to use a pressure cooker, pressure cooker can cook the soup in a short period of time, and preserve the nutrients. Relatively speaking, it is better than the iron pot.

Here's what to look at with what soup is better:

1. casserole: casserole is a pot that can withstand high temperatures, can withstand a long time of stewing, with casserole soup, can be slow stewing over low heat, so that the soup is more original, but also is not easy to lose the soup's original nutrients. The sealing of the casserole is better, so that the food can be better flavored, and the insulation effect is also better.

2. Tile pots: Tile pots are made after high-temperature firing, it's better ventilation heart, can be balanced and durable heat slowly passed to the internal ingredients, so that the soup taste more mellow, and it is slow to dissipate heat, there is a better insulation effect.

3. Pressure cooker: pressure cooker is suitable for quick stew, can cook the food in a short time, but also not easy to destroy the nutrients of food.

4. Crockpot: Crockpot and other pots are a little different is that it has the inner pot and the outer pot, the inner pot is used to boil the ingredients, the outer pot is used for stewing, so it is easy to stew the meat rotten, and because it is in the process of stewing, not bubbling, to preserve the nutrition of the food.

5. Stainless steel pot: the soup cooked in stainless steel pot is lighter, not as rich as the casserole, but it has a large capacity and is more resistant to cooking, but the cooking time is a little longer.