It Was A Chicken Soup Kind Of Night

Dredger

It was windy and cold for our area, so chicken soup was on the menu. I try and keep some in the fridge or freezer this time of year. Used the 8 quart pressure cooker for this one. Turned out pretty good.

bgebrent

Comfort food there sister!  Looks yummy.

slovelad

Please share the recipe! I would love to make this for my wife! She loves chicken soup! Thanks!

Tinyfish

Great winter meal.

Dredger

Thanks @bgebrent, we're all about comfort food this time of year.

@slovelad, glad to share. We make this soup using either pasta, rice, or egg noodles. Oddly enough, we discovered we like the pasta by accident. We were making the soup base and I found out we were out of egg noodles, so I broke up a bunch of fettuccine and used that. Any of them work well.

 Chicken and Pasta Soup

Servings: 8

Ingredients
1 whole cut up chicken, no giblets
3 cans (15 ounces) chicken broth
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon oregano
1 tablespoon Janes Krazy Mixed Up Salt
2 bay leaves
1 1/2 cups uncooked pasta
salt and pepper to taste

Procedure
1. This recipe calls for the use of a pressure cooker.

2. Combine all ingredients with the exception of the pasta in the pressure cooker.

3. Follow your pressure cookers instructions, which should be to cook for 20 minutes and let the pressure drop of its own accord.

4. After the pressure has dropped, remove the chicken pieces from the pressure cooker. Let them cool until you can handle them and remove the bones and skin. Cut the chicken into bite sized pieces and return to the pressure cooker. This is the time for you to sample the broth and adjust any of the seasonings that may be needed.

5. Add the pasta to the soup base. Bring the pressure up once more and cook for 5 minutes. Again, let the pressure drop of it's own accord.

Tips
This recipe is designed for a 8 quart capacity pressure cooker. If your cooker is smaller, decrease the volume to match the size of the cooker.

If you prefer, you may use rice instead of pasta. Just follow the time needed for the rice to cook instead of the pasta.

Hope your wife enjoys it.

Dredger

Thanks @Tinyfish. We try to keep it on hand at all times in the winter.

SGH

@Dredger - It looks and sounds great sister. I'm going to try your soup recipe for sure. I just happen to have a 8 quart PC. As a matter of fact I'm making a beef stew in it tonight with a secret ingredient. Don't tell anyone, but the secret ingredient is a small smoked flat. 

SGH

@Dredger
I changed my mind on the stew and went with some fresh smoked ham hocks tonight. Still using the PC though. 

slovelad

On that note. Here is something we have done a few times in he last couple days. It's so simple and is done in about 8 minutes.

its a fake pot roast. Potatoes, onion, carrots, and pulled pork. 

Add in in a litte beef Beth, dales, and water. Salt and pepper.

this will surprise you. The pressure cooker has been my favorite addition to the egg so far (besides the blackstone)



Will post lay some after pictures if anyone is curious what the finished product looks like. It's awesome!

AND THANK YOU SO MUCH FOR THE SOUP RECIPE! Will try soon !

SGH

slovelad said:

Will post some after pictures if anyone is curious what the finished product looks like. It's awesome!

Im curious. I would like to see it. Standing by for the finale. 

jaydub58

Oh, yeah, slovelad, would love to see the finished pics!
Thanks.

Dredger

@SGH, lol, you sound like me. I announce early in the day what will be for dinner and after thinking about it, I change my mind. Drives Hubby up the wall, lol. Can't wait to see the pics of your stew. @slovelad, you're welcome. Would love to see some pics of your creations. I have amassed some pulled pork and twice smoked ham in the freezer, just waiting on some inspiration for a new creation. Bring it on guys! A pressure cooker really is a great tool. If anyone is interested, several years ago, my brother and I re-invented this recipe for a 15 quart pressure canner. He had an office function that he wanted to serve this for. Go figure? I'm happy to do it in 8 quart batches.

feef706

@slovelad your 8 mins are up! I have plenty of left over pulled pork in the freezer

feef706

@Dredger can you substitute breasts and thighs for a whole chicken? Just trying to think of an easier way vs cutting a chicken before cooking 

YukonRon

Chicken Soup is civilized mankind gift to the world. That is the best comfort food, for any special need, ever made by human kind, in the history of the world.
I love the presentation and it looks delicious. 
We made a HUGE pot here over the holidays, and we gave some out to the neighbors. I am now considered the God of Chicken Soup to these blissfully ignorant pagans.
I start with 4 large sweet onions cooked until transparent in olive oil, then I add a lot of minced garlic. I follow with chicken broth, 6 quarts, and bring to a boil. I add celery, and carrots, season profusely to taste, add some molasses, saute heavily seasoned chicken breast in white wine butter and just a touch of peanut oil, chop it up like Psycho, dump it into the soup, bring to a boil, add thick heavy egg noodles, cook until tender and serve.
Tastes soooo good, it makes your tongue slap your brains out. Yeah, I went there.
It is like a chicken based onion soup, and we serve peasents bread with it to soak and slam. Best served with Provenance Sauvignon Blanc.
Provenance is an up and comer. The wine maker who used to build fabulous vintages for Duckhorn, left and bought a place close to Rutherford. His wines have accelerated up the list of Napa wineries, and is truly bargain wines. His reds are spectacular, and buy and hold them now they will skyrocket in value.
@Dredger, I blame you for my bunny trails. Your soup has done this!

Dredger

@feef706, I don't usually cut up my chickens either. That is what the Publix butcher does for us. In an 8 quart, you don't really have to cut it up, but I think the spices, garlic, and onion permeate better with it being cut up. I could be wrong, but it works for me.

@YukonRon, thanks. Yours sounds delicious too. I would never have thought to add molasses. I'm going for a "Jewish penicillin" type soup that helps you combat the flu and colds, but yours sounds fantastic too.

YukonRon

Dredger said:

@feef706, I don't usually cut up my chickens either. That is what the Publix butcher does for us. In an 8 quart, you don't really have to cut it up, but I think the spices, garlic, and onion permeate better with it being cut up. I could be wrong, but it works for me.

@YukonRon, thanks. Yours sounds delicious too. I would never have thought to add molasses. I'm going for a "Jewish penicillin" type soup that helps you combat the flu and colds, but yours sounds fantastic too.

Just try the wine with yours. It is hard to find, and the best Napa wine never leaves the county. I have to order this stuff in.
i am doing yours this weekend, If there are any special trix, please let me know.
thank you for sharing.

slovelad

Here it is! Sorry evryone, I just checked this and forgot that I was suppose to post a picture lol I think I have amnesia after all those hits the the head playing football lol


 

Im telling you. This is just as good as a roast that cooks for 5 hours 

Dredger

@YukonRon, no special tricks. Just what is in the instructions. I love adding wine to cooking, but my father-in-law is taking so many medications, we have to be very careful what we serve him. I know that wine mostly goes away with cooking, but he is taking some powerful drugs and we can't take that chance. Wish we could. Your recipe sounds wonderful. @slovelad, that looks fantastic. There is something magical about potatoes, carrots and onions paired with meat.

caliking

Some great recipes are being thrown down here. I have a few pressure cookers (every Indian kitchen has at least one), but have only used them for Indian food. I need to try some of these recipes. 

Dredger

@caliking, this one is simplicity at it's best. It just gets better as it sits, like chili. I have a hard time getting any of it into the freezer since most of it gets eaten within a day or two of making. I guess I need to make two batches every week, lol.