Quick and easy: Chicken broth
How much comfort food can fit into a ladle? A lot! As true "soul food," chicken broth is a warming and fortifying companion for many occasions. The beneficial effects of this dish are even scientifically proven: chicken soup has anti-inflammatory properties and thus alleviates cold symptoms. That's why we especially love this kitchen classic during the colder months. Some might think that cooking this dish is complicated and time-consuming. But that's a misconception we'd like to dispel. With our recipe, even less experienced cooks can easily prepare it. A little insider tip: cooking chicken soup in a pressure cooker is also lightning fast.
55 min
Total Time
40 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1 x | Chicken for soup |
| 1 bunch | Soup greens |
| 1 x | Onion |
| 1 bunch | flat-leaf parsley |
| 2 x | bay leaves |
| Whole peppercorns | |
| 1 x | Carnation |
| Salt |
Instructions
Step 1 of 2:
The motto for this chicken soup recipe is: Don't be afraid of the big bird! Stewing hens can be bought ready-prepared at the supermarket or from the butcher. Now rinse the chicken thoroughly inside and out and place it in a large Pressure Cooker. Add the cleaned and chopped soup vegetables as well as the parsley, salt and spices, then pour in water until everything is just lightly covered. Close the Pressure Cooker according to the instructions, set the cooking indicator in the Lid to level 2 (high-pressure setting), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 30 minutes begins. Once the cooking time is over, release the steam from the Pressure Cooker according to the instructions and open it.
Step 2 of 2:
After cooking, remove the chicken and pour the soup through a large sieve, catching the liquid. If you also want to filter out fat and suspended particles, pour the chicken stock through a cloth.
1. Tipp: Chicken meat as a soup garnish:
The meat from stewing hens often becomes dry during the long cooking time and is not ideal as a soup garnish. If you would still like chicken meat in your broth, it is better to use a whole chicken or chicken legs for the preparation. After cooking, simply pull the meat off the bone, chop it up with a knife if needed, and add it to the broth as a garnish.
2. Tipp: Potatoes as a soup garnish:
Alongside meat, pre-cooked soup noodles or potatoes also work well as a garnish: pour about 250 ml water into the Pressure Cooker, place the peeled and chopped potatoes into the perforated insert, and cook for about 10 minutes at level 1.
3. Stock up:
Chicken broth freezes wonderfully in portions. So when a cold is coming on, you will always have a portion of homemade broth to hand: simply defrost, heat, and enjoy. Bon appétit!
