CHICKEN SOUP TO CURE WHAT AILS YA!

Michael Hall

By
@MTGHALL

I've recently been battling a nasty cold and when I have a cold I want Soup. For me, Chicken Soup is the cure-all when I'm not feeling well. Here is my version of "Chicken Soup to Cure what Ails Ya!" It's not as complicated as it seems. I use an electric pressure cooker, the older style can be used too, just adjust your process and follow the manufacturers instructions. The pressure cooker helps speed up the process without compromising flavor. Good soup takes time. I hope you enjoy this version of an old classic!


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Rating:

Comments:

Serves:

8

Prep:

1 Hr

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

FOR THE CHICKEN:

1 Tbsp
olive oil, extra virgin
4 medium
chicken leg quarters, skin on and split
1 medium
onion, quartered and skin left on
4 to 5 clove
garlic, bruised
4 c
good quality chicken stock
1 Tbsp
kosher salt
1 Tbsp
ground black pepper
1 Tbsp
dried thyme
zest of 1 lemon, i use vegetable peeler

FOR FINISHED SOUP:

1 Tbsp
olive oil, extra virgin
2 to 3 medium
carrot, sliced on bias, 1/4" thick
2 stalk(s)
celery and leaves, chopped **(see note)
6 oz
porteeni mushrooms, or any of your favorite
1 Tbsp
dried thyme
1 Tbsp
kosher salt
1 Tbsp
black pepper
4 c
good quality chicken stock
4 oz
fettucine, uncooked and broken in thirds
2 to 3 c
fresh kale, chopped, stems removed
3 to 4
green onions, chopped for garnish
1 bunch
flat leaf parsley, chopped, reserving some for garnish
juice
from half lemon used for zesting
reserved broth and chicken from above

Directions Step-By-Step

1
INSTRUCTIONS FOR CHICKEN:
2
Set Pressure Cooker to Brown and heat until Hot. Add oil. Salt and Pepper Chicken pcs. and add to cooker to brown.
3
Once Chicken has Browned, add remaining ingredients for the chicken and lock lid to pressure cooker in place. Set to high for 45 minutes. When done, let steam release naturally, about 15-20 minutes. Remove lid carefully. (Follow Instructions for your Cooker)
4
Remove chicken and set aside to cool. Once cool, remove skin and discard. Remove meat from bones and set aside.
5
Strain remaining liquid broth, into large bowl, to remove solids and set aside.
6
INSTRUCTIONS FOR FINISHED SOUP:
7
Heat a heavy pot over med/high heat. Add oil. When oil is hot, add Carrots, Celery, Mushrooms, Thyme, Salt and Pepper. Saute until veggies start to brown and you can see brown bits forming on bottom of pan.
8
Add stock and stir well scraping all brown bits from bottom of pot. Add Noodles and bring to boil. Once boiling reduce heat and simmer about 5 minutes.
9
Add the liquid broth from earlier and the chicken you set aside. Continue to simmer for 10-15 minutes. Add water if there is not enough liquid and stir occasionally.
10
When noodles are done remove from heat. Add Kale and a good handful of parsley. Add Lemon juice and Stir well. Let Soup stand for 5 minutes.
11
Garnish with some green onion and a bit of parsley and serve. This is especially nice with some crusty bread or croutons.
12
**Note: (I remove inner leaves from head of celery and chop up to use also)

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American