Ingredients: |
Ingredients: 1 whole, fresh non-medicated, organic, free-range chicken
2-3 bay leaves
1 onion
10-15 peppercorns
3-4 stalks of leeks (diced)
8 carrots (thinly sliced)
1 celery root (finely cubed)
Salt and Pepper
1 bag frozen peas
3 bunches of broccolini
1 package of mushrooms thinly sliced
2 bundles of bok choy
1 bunch parsley
1 bunch dill
Anything else you want to add
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Directions: |
Directions:Wash and dry chicken and season with salt an pepper.
I cook my chicken in a pressure cooker, adding 1/2 liter of water, salt pepper, bay leaves, peppercorns, all of the cubed celery root, half of the carrots and half of the leeks and cook all under high pressure for about 20 minutes, at which point the chicken is ready to just fall off of the bone.
I then transfer the liquid and veggies, minus the bay leaves and peppercorns to a large cook pot and take the meat from the bone and work it into bite-sized pieces and add to the large pot. I add at least two liters of waters, sometimes up to three and bring everything to a boil, adding the other carrots. I wait until 5 minutes before the carrots are ready and then add the last veggies, cooking them only for a few minutes. Last come the peas, followed by the fresh herbs , salt and pepper. I used to add broth cubes, but prefer to keep it simpler and cleaner now (no MSG). I might add some Vegeta for flavour, but I find that usually the veggies and the chicken provide enough flavour. |
This recipe for Chicken Soup is from