Family Favorites: Chicken Soup
Home » COOK » Recipes » Recipes By Course » Soup Recipes »Whenever any of us are feeling a bit under the weather, there is nothing more comforting that a warm bowl of chicken soup. This was me a few weekends ago, I had a cold, and was feeling very sorry for myself, so my husband made a pot of chicken soup and very good it was too!
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Chicken Soup
This recipe is an old family recipe, it’s how my maternal, Lithuanian grandmother made it, and it was one of my favourites as a child. I have fond memories of going to her house and smelling the soup cooking on the stove!
We make our chicken soup in a pressure cooker – cooking a whole chicken (which this recipe uses) is a lot quicker in this type of pot, but if you haven’t got one, don’t worry! You can easily cook it in a regular saucepan, and I’ve also cooked it in a slow cooker.
You can also use chicken pieces instead of a whole chicken if you wish – but make sure you cook the bird with the bones as it is what gives the soup a lovely deep flavour. Plus, all the goodness is in the bones, and this soup is a good pick-me up meal if you’re feeling poorly.
Chicken Soup
I cook my chicken soup in a pressure cooker, but you can use a regular pan - just ensure you boil until the chicken is cooked all the way through.
Ingredients
- 1 whole chicken (about 1.5kg)
- 6 tomatoes, halved
- 3 medium white onions, peeled and quartered
- 6 dried bay leaves
- water to cover
- chicken stock cubes (optional)
- salt (optional)
- 200g small pasta - shells, macaroni, or similar
Instructions
- Place the whole chicken, tomatoes, onions and bay leaves into a pressure cooker.
- Cover with water to about an inch from the top of the pan.
- Bring to the boil then place the lid on to pressure cook for 45 - 60 mins - it will depend on your individual cooker, and how big your chicken is!
- When the chicken is cooked, remove it from the pot and set to one side. Sieve the other ingredients into a bowl, saving, of course, the soup! The onions, tomato and bay leaves can be discarded.
- Return the liquid to the pot - you may need to add more water - if you do, add boiling water from the kettle to keep the temperature up. You may find you need to add either a stock cube or two or salt to add more flavour now that you've diluted it. This is all down to personal taste.
- Add the pasta and cook for 10 - 20 minutes, depending on the type you have used.
- Meanwhile, remove the chicken meat from the bones and shred. We serve the chicken separately so we can add as much as we like - you could also add it to the soup if you wish.
- Serve in warmed bowls.
GILLIAN RILEY
February 28, 2015 @ 1:14 pm
Looks divine
x
Michelle Ordever
February 28, 2015 @ 1:56 pm
It’s lush – one of our favourites! x