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!
yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For chicken soup to cure what ails ya!
- FOR THE CHICKEN:
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1 Tbspolive oil, extra virgin
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4 mdchicken leg quarters, skin on and split
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1 mdonion, quartered and skin left on
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4 to 5 clovegarlic, bruised
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4 cgood quality chicken stock
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1 Tbspkosher salt
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1 Tbspground black pepper
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1 Tbspdried thyme
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zest of 1 lemon, i use vegetable peeler
- FOR FINISHED SOUP:
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1 Tbspolive oil, extra virgin
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2 to 3 mdcarrot, sliced on bias, 1/4" thick
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2 stalkcelery and leaves, chopped **(see note)
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6 ozporteeni mushrooms, or any of your favorite
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1 Tbspdried thyme
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1 Tbspkosher salt
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1 Tbspblack pepper
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4 cgood quality chicken stock
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4 ozfettucine, uncooked and broken in thirds
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2 to 3 cfresh kale, chopped, stems removed
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3 to 4green onions, chopped for garnish
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1 bunchflat leaf parsley, chopped, reserving some for garnish
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juicefrom half lemon used for zesting
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reserved broth and chicken from above
How To Make chicken soup to cure what ails ya!
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1INSTRUCTIONS FOR CHICKEN:
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2Set Pressure Cooker to Brown and heat until Hot. Add oil. Salt and Pepper Chicken pcs. and add to cooker to brown.
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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)
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4Remove chicken and set aside to cool. Once cool, remove skin and discard. Remove meat from bones and set aside.
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5Strain remaining liquid broth, into large bowl, to remove solids and set aside.
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6INSTRUCTIONS FOR FINISHED SOUP:
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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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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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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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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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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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12**Note: (I remove inner leaves from head of celery and chop up to use also)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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