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Aside from chicken parts (wings, neck, back), add vegetables such as carrots (cut up).
To have a soup without pieces of vegetables floating around, I now have a cheese cloth to wrap my parsley, dill, whole onion (almost quarter but leave attached at one end), and celery stalks with the leaf portion. Wrap in cheesecloth and tie.
Add a little salt. (More salt can be added later to taste.) Add water. (I like filtered water.)
Cook according to pressure cooker directions for time. Mine takes 15 minutes after the steam wiggles the knob on top of the pot.
On an induction stove, leave the pot on a 1 or 2 to steep. I will keep this on the hob at the low temperature until serving the soup and the flavors are great. The flavors blend and the vegetables and chicken add more flavor as it continues to cook at a low temperature.
I remove most fat and skin from the chicken before cooking for a lean soup.
When finished, the vegetables in the cheesecloth and the chicken can be discarded. It is possible to wash the cheese cloth thoroughly with soap and water, dry and reuse.
Posted by Sara Levine
Nutritional Info Per Serving: N/A