Traditional Chicken Broth or Vegetable Soup

Marcia McCance

By
@mmccance

I love making chicken broth. If I want soup later, I add some veggies, but I just love to drink this by the cup full. It is so flavorful and reminds me of home. The chicken can also be used to make chicken salad (my favorite is chicken avocado salad). This is a versatile basic recipe that lends itself to many applications.


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Rating:

Method:

Pressure Cooker

Ingredients

1/2
pot of water (whatever size you use)
5 or 6
any cut of chicken (legs, wings, breasts, anything)
1 1/2 tsp
salt
1/2 tsp
pepper
1 Tbsp
poultry seasoning
1 Tbsp
parsley flakes
1 tsp
ground sage
1 tsp
thyme, dried
1 tsp
dill seed
1 tsp
rosemary, dried

Directions Step-By-Step

1
Fill the pot half full of water. Add the (frozen) chicken and spices, stir so the seasonings sink into the water.
2
Using a pressure cooker: Put the lid on, turn it up to full steam, then turn it down to light steam for about 20 minutes. The chicken will be fall apart tender.
3
This may be done without a pressure cooker, but will take a few hours of cooking time to finish. Just test with a fork to see if the chicken falls apart -- that is the sign it is done.
4
SERVE: as broth alone, or broth with chicken pieces, or put some of the broth and chicken in another pot and add vegetables (green beans, celery, carrot, broccoli, peas, anything you can think of) and noodles, or rice and cook until tender to make a filling meal.
5
If you must skip any one of the spices -- don't skip the poultry seasonings -- or the dill seed -- that is what gives it its truly unique and homey flavor. Enjoy!!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #broth, #veggie, #chick-en