Wednesday, November 4, 2009

CHICKEN SOUP (very easy)


The cold weather is coming to New York and what can be better than a plate with a hot homemade chicken soup. I cook soup at least two times a week and for faster process bought a pressure cooker. You can use my recipe to make a simple chicken stock for any your culinary needs or make a chicken noodle soup.

I use any available chicken part at home, preferably organic. My kids don't like rich stocks that's why I use  not so much meat.

4 organic drumsticks; or 4 thighs;or half of the organic whole chicken;some bones.
2 medium size potatoes cut in small cubes
1 carrot cut in small cubes
1/4 of the red bell pepper chopped
1/2 Celery stalk
1 Bay leave
1/2 tbsp Vegeta seasoning
1/2 tbsp Kosher Salt

For pressure cooker you will need to follow the instructions. Usually the water should be filled for 2/3 of the pot.

For the regular pot, fill it up, leaving couple inches from the top. (Of, course depends on your pot. Trust your instincts.)

I throw all the ingredients to pressure cooker, skim the foam, cover the lid, lock it and cook it for 30 minutes (check pressure cooker instructions)

If you use the regular pot, cover the chicken with a cold water. Bring it to boil and reduce the heat. Before the boiling you will need to skim the foam with the spoon. It will make your soup clear. Simmer for an hour. Season it with 1/2 tbsp of kosher salt and 1/2 tbsp of Vegeta seasoning.

 Check the chicken for the readiness and add potatoes, carrots, red bell pepper and celery (I chop 1/2 stalk celery, or cut it in half and throw it before serving), bay leave. Cook until the potatoes are ready (10 -15 minutes).

Usually, I add egg noodles or alphabet pasta into the soup and prefer to cook the pasta separately. Cook the pasta accordingly to the box directions in the small pot. Mix the pasta and stock before serving.

Garnish it with chopped fresh dill.

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