Homemade anything is always better than opening a package and dumping out a powdery concoction of flours, preservatives, chemical additives and what not. Of course prepared foods that are purchased in a grocery store do have their place in the food chain but for me, it’s pretty close to the bottom of this chain. One item that completely surprises me every time I see people using or buying it….soups. These simple culinary dishes are easy and fun to put together.
Like many of you I have been lucky enough to dodge the flu/colds this season. I’m not going to speak too soon because I don’t want to jinx myself. However, soups are a great dishes to make if you’re feeling healthy or under the weather. I personally love homemade chicken soup and I want to show you how easy it is to make!
Start with a whole chicken, giblets and all. Rinse the chicken off under cold water and place it in your pressure cooker. Cover the chicken with cold water making sure you are not overfilling the pressure cooker. Adjust the amount of water as needed. This is an 6 quart pressure cooker I’m using.
Turn the pressure cooker on and bring to pressure. Once the pressure is reached in the cooker, simply turn the heat down to maintain the pressure. Cook the chicken for approximately 35 minutes under high pressure.
I always use Green Giant Klondike potatoes. These are premium potatoes that make ordinary dishes extraordinary! Simply check your grocery store for Green Giant Potatoes and if you don’t see them, ask the grocery store to get them!
Put all of your vegetables together and get them ready to go into the soup. I’m using Klondike Potatoes, carrots, zucchini, broccoli, celery and onions.
When the chicken is fully cooked it will be fork tender.
Remove the chicken from the pressure cooker and allow it to cool and separate the meat from the bones.
I like to use a fat separating measure device to separate the freshly made stock from the fat. I know that the fat is good for you (to some degree) and so I do leave some of it in the soup.
Add the chicken stock, chicken meat, vegetables and seasonings to the pressure cooker. I used 3 tbsps herbs de provence, 2 tsp Real Season Salt and 1 tbsp freshly ground black pepper.
Put the lid on the pressure cooker and bring it back up to pressure. Turn the heat off and wait one minute (it doesn’t take much to cook all the vegetables) and depressurize the pressure cooker as recommended by the manufacturer. I simply run mine under cold water.
Serve the freshly made chicken soup with your favorite crackers, artisan bread or salad. The secret to this chicken soup are the great ingredients, like Klondike Potatoes. Enjoy!