chicken soup to cure what ails ya!
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!
prep time
1 Hr
cook time
1 Hr 30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- FOR THE CHICKEN:
- 1 tablespoon olive oil, extra virgin
- 4 medium chicken leg quarters, skin on and split
- 1 medium onion, quartered and skin left on
- 4 to 5 cloves garlic, bruised
- 4 cups good quality chicken stock
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried thyme
- - zest of 1 lemon, i use vegetable peeler
- FOR FINISHED SOUP:
- 1 tablespoon olive oil, extra virgin
- 2 to 3 medium carrot, sliced on bias, 1/4" thick
- 2 stalks celery and leaves, chopped **(see note)
- 6 ounces porteeni mushrooms, or any of your favorite
- 1 tablespoon dried thyme
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 4 cups good quality chicken stock
- 4 ounces fettucine, uncooked and broken in thirds
- 2 to 3 cups 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
How To Make chicken soup to cure what ails ya!
-
Step 1INSTRUCTIONS FOR CHICKEN:
-
Step 2Set Pressure Cooker to Brown and heat until Hot. Add oil. Salt and Pepper Chicken pcs. and add to cooker to brown.
-
Step 3Once 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)
-
Step 4Remove chicken and set aside to cool. Once cool, remove skin and discard. Remove meat from bones and set aside.
-
Step 5Strain remaining liquid broth, into large bowl, to remove solids and set aside.
-
Step 6INSTRUCTIONS FOR FINISHED SOUP:
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Step 7Heat 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.
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Step 8Add 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.
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Step 9Add 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.
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Step 10When 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.
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Step 11Garnish with some green onion and a bit of parsley and serve. This is especially nice with some crusty bread or croutons.
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Step 12**Note: (I remove inner leaves from head of celery and chop up to use also)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Keyword:
#Noodles
Keyword:
#kale
Keyword:
#pressure cooker
Keyword:
#chicken
Keyword:
#soup
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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