Chicken soup
When you’re craving a bowl of comforting hot chicken soup, this easy recipe brings the joy of flavour together in a pressure cooker in 30 minutes and yet tastes like it’s been simmering for hours. If you prefer cooking on a stove top or a slow cooker, cook for an hour an a half for best depth of flavour.
Ingredient
- 2 tbs olive oil
- 3 medium carrots, peeled and chopped
- 2 large leeks, chopped
- 6 garlic cloves
- a large piece of ginger sliced
- a few lime leaves
- 2 green chillies
- 10 peppercorns
- 10 springs fresh thyme
- 1 tbsp Italian seasoning
- 1 medium whole chicken (approx. 1.5 kg)
- 1 litre chicken stock
- 1 cup cream
Process
- If you’re using a pressure cooker, turn the setting to saute and brown the whole chicken on all sides in the oil.
- Add the veg, herbs, thyme, peppercorns, ginger, garlic and saute for 5 more minutes.
- Top with chicken stock and turn the settings to pressure cooker on high for 20 minutes.
- When the soup is finished pressure cooking and after the pressure has dissipated. Remove the chicken and shred off the meat and add back to the soup with the cream.
- Bring to a boil and then serve with some crusty bread.