Nico is travelling – Paris! – and the children and I are developing colds / coughs back at home. Added to that the fact that Winter is fast approaching, with a definite chill in the air, we needed something warm and healthy for dinner. Instead of heading to Woolies for a packet of pre-prepared soup I decided to up the anti and try my hand at a homemade broth. It was fun to make, Arnan was keen to help out quite a bit and it turned out to be delicious. The chicken was incredibly moist and tender when it came out of the pot. My two helpers just about gorged themselves on juicy pieces of chicken before I could even get it back into the broth! A winner all round.
- I used our electric pressure cooker for this recipe, if you want to use a stove top pressure cooker you can get directions from the original recipe here.
- The original recipe called for egg noodles. Since we are following a Banting (LCHF) diet I simply omitted them.
- This recipe is adapted from Democrat & Chronicle.
- 1 Tbsp unflavoured coconut oil or any other vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced (I used 2 of those giant cloves Pick n Pay sell)
- 1/2 tsp dried thyme or 1 tsp chopped fresh thyme leaves
- 8 cups water or chicken stock
- 4 carrots, grated on thick grate
- 2 celery ribs, thinly cut
- 2 Tbsp soy sauce
- 1 whole chicken, 1.4 kg – 2.3 kg, giblets discarded
- Salt and pepper
- 1/4 cup minced fresh parsley
- Set the pressure cooker to the “Sauté” setting and heat the oil until shimmering
- Add the onion and sauté until softened, about 5 minutes
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds
- Stir in the water, carrots, celery and soy sauce
- Season the chicken well with salt and pepper and place, breast side up, in the pot
- Put the lid on and lock into place, making sure the valve is set to “Pressure”
- Set the pressure cooker to the “High Pressure” setting for 20 minutes. If your chicken is larger than 1.8 kg then you will need to add about 10 minutes to the cooking time
- When the timer signals the end of the cooking time switch the pressure cooker off, ensuring it doesn’t switch to the “Warm” setting or your chicken may overcook, and use the quick release valve to relase the pressure. Carefully remove the lid, allowing steam to escape away from you.
- Transfer the chicken to a cutting board and shred the meat into bite-sized pieces, discarding the skin and bones – two forks work well for separating the meat, it came out so tender the meat literally just fell off the bones.
- Stir in the shredded chicken and parsley
- Season to taste with salt and pepper. If you like you could add a little soy sauce and some fresh chopped chillies
The children requested chicken soup for breakfast this morning. If that’s not a testimony to how good it is then I don’t know what is!