Ahhh…. Chicken Soup. One of my very favorite foods this fall and winter.
Maybe it had something to do with having a new baby but all I wanted to eat was comfort food. Something familiar, warming and nutritious.
And dairy free. Because my daughter can’t tolerate dairy.
If you ever breastfed a baby you know how some foods affect little tummies.
And how high of a priority, keeping these tummies calm and full, is.
I also wanted something that doesn’t require me to slave in the kitchen. Because, you know, I had a newborn in the house…
Truth be told this is not a “dump all ingredients in the pot and cook them” recipe. You do have to be involved but not for long and in increments.
It also yields a lot of servings, which in my opinion is a good thing. I love freshly cooked meals as much as the next person, but when I am time pressed leftovers are more than welcomed.
Most importantly, I would like to remind you that soup always always tastes better the next day. And the day after that for that matter.
All in all I LOVE this chicken soup. And I want to share it with you so that you can love it too!
I wish I could make it and have you over for dinner.
We almost always serve salad with dinner but this is one dish that I am willing to make an exception. It is so good that I don’t want any distractions.
What I DO want is crusty bread. And if it’s warm all the better!
Chicken Soup
INGREDIENTS:
- 1 whole chicken
- 1 liter water
- 4-5 large carrots
- 1 whole onion skin removed
- 0.5 cups white rice
- 2 springs lovage or celery
- 2 bay leaves
- Salt and Pepper to taste
INSTRUCTIONS:
- Fill your pot with water and press SAUTE. Add the chicken. After a few minutes remove foam and add salt, pepper, onion and bay leaf. Cook on HIGH for 30 min. Open the pot using the quick release method.
- Meanwhile peel and chop the carrots, potatoes and celery if using. Place them in a steam basket. Open the lid of your cooker and using a slotted spoon remove the chicken. Add rice. Place a tripod in the pot and your steaming basket on top. Pressure cook on HIGH for 10 min. Use this time to bone the chicken.
- Open the pot using the quick release method. Remove the steaming basket and tripod. Add vegetables and chicken back to the soup. Add lemon juice. Taste and season to correct the taste.
- Serve and enjoy!
Want to remember this? Post this Classic Chicken soup to your favorite Pinterest Board!
