After a recent vacation abroad, and spending 22 hours traveling back home, I was really looking forward to being home and cooking in my kitchen. Eating out can really get old quickly as well as do a number on your stomach. I decided that the first meal I’d make after this long trip was my Chicken Soup. Not only does it fill your house with the aroma of home cooking but it is also a great way to sooth and cleanse your stomach. What’s special about my soup is that I use a rotisserie seasoned chicken!
You’ll start with 1/4 cup of olive oil, 3 large peeled carrots, 3 large peeled parsnips, 1 whole washed celery stalk, 1 yellow onion, 1 tablespoon whole black peppercorns and 1 tablespoon salt. Thoroughly wash all vegetables, removing the tops and bottoms. Coarsely chop all the vegetables (or fine chop is fine also).
Heat the oil and add the vegetables stirring and cooking for about 15 minutes on medium. The soul purpose of this step is to give the soup a nice golden color from the vegetables, so don’t feel you need to cook them all the way through, just enough for the oil to absorb the golden color.
Once the vegetables are ready, place the whole seasoned rotisserie chicken on top of the vegetables. I like using a rotisserie chicken because it gives the soup a nice roasted flavor and eliminates much of the grease from the chicken making your soup nice and lean.
Add 6 cups of water to the pot just covering the chicken. Since I am using a pressure cooker, I can only fill liquid to a certain line marked in the pot. Please be aware of your pots limit for water, especially if you are using a pressure cooker. If you are using a regular pot, add enough water to just cover the chicken.
Once you’ve added the water, you are ready to secure the lid and cook your soup!
I am using the Swiss made Kuhn Rikon 12 quart pressure cooker…THE BEST!! It is well worth the cost for its safe and efficient cooking method! Most soups will take just 20-25 minutes to cook. Please be aware of the slow release method of reducing the cooking pressure before attempting to release the lid. If cooking in a regular pot, cook the soup for 1-2 hours adding water as needed along the way. The longer the soup cooks in a regular pot the richer the flavors will be.
Once the soup has cooked for the required time, use the slow release method allowing the pressure to release naturally from the top of the pot. Then you can remove the lid. You now have some options. You can, A) remove and strain the soup only leaving the broth, or B) remove only the whole chicken and separate the meat from the bones. If you choose A, then you can add to the broth thin soup noodles, dumplings, or scrambled eggs (my kids favorite is watching me add the scrambles egg to the boiling broth as it turns into stringy noodles) along with the chicken meat. Always remove the whole peppercorns from the bottom of the pot. I chose to just remove the chicken and add back the meat to the vegetables making it very hearty. Bring your soup to a boil before adding any new ingredients.
The broth from this soup is very concentrated and can be frozen. When your ready for a delicious soup for dinner, just add water and bring to a boil! The broth can also be used to add to risotto, mashed potatoes, rice, or any other dish calling for chicken broth.
Finally, add a dash of chopped fresh parsley before serving!
Please pull up a chair and enjoy a nice warm bowl of chicken soup! Good for the heart and great for your stomach!
(Add salt and pepper to taste but be kind to your heart!)
1/4 cup Olive Oil
3 Lg carrots peeled and chopped
3 Lg parsnips peeled and chopped
1 whole stalk of celery chopped
1 Lg yellow onion chopped
1 whole seasoned rotisserie chicken
6 cps water (adjust amount according to your pot)
1 tbsp black whole peppercorns
1 tbsp salt (adjust to taste after soup is finished)
Place all ingredients together in pressure cooker and cook for 20-25 minutes on highest pressure. Using slow release method, allow pressure to release completely before removing lid. Remove lid. Create the type of soup your family likes; with or without chicken and vegetables; with or without noodles, dumplings, or scrambled eggs. Bring soup back to a boil before adding any new ingredients. Just before serving add a dash of fresh parsley.