Absolutebestchickensoup Recipes

Steps:

• Remove the legs and wings from the chicken and set aside. Cut the meat off the breast bone, reserving the carcass. Remove the skin from the breasts and legs and spread the skin, fat-side down, on paper towels or paper plates to dry. Reserve for Gimme Some Skin (see separate recipe).
• Halve a large onion, leaving the skin on, and place it cut side down in a 6- to 6 1/2-quart stovetop pressure cooker. Sear it over high heat, 4 to 5 minutes. Remove the pot from the heat.
• Add the 2 halved carrots, 2 halved celery stalks, leek tops and dried mushrooms to the pot. Then add the chicken carcass, legs, thighs and wings with the peppercorns and bay leaves. Add the water and use tongs or a wooden spoon to push as much of the chicken under water as possible.
• Attach the pressure cooker's lid and heat on high. When full pressure is reached, about 5 to 10 minutes, lower the heat to medium-low. (You shouldn't hear the whistle, only a soft hiss). Cook 30 minutes.
• Remove the pressure cooker from the heat and release the pressure by placing the cooker in the sink and dousing with cold water for one minute. Then release the pressure lock and remove lid.
• Strain the solids first through a colander, then a fine sieve or cheesecloth.
• Return the stock back to the pot. Add the shoyu, togarashi, lemon juice and chicken breasts to the pot and bring to a boil (without the lid), then reduce the heat to low. Simmer 5 minutes.
• After 5 minutes, check the breasts for doneness (I usually pull them at 150 degrees F) and remove to a large bowl. Add the remaining diced carrots and parsnips to the broth and simmer 3 minutes more. Then add the remaining diced celery and leeks. Kill the heat and allow to sit for 3 minutes, then taste the broth and correct with salt and/or lemon juice to taste.
• Since they're so hot, shred the chicken breasts by either pulling apart with two large forks or hit them with a hand mixer on low...that'll do the trick, too.
• To serve, ladle soup in the bowls, top with some of the breast meat, garnish with the celery leaves and serve with chicken skin "sandwiches." (See separate recipe for Gimme Some Skin.)
• Like any soup...this one is better the next day. Oh, and discard the solids from the pressure cooker...they've given their all.

Steps:

• In a large saucepan, brown meat, drain excess fat.
• Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
• Stir in boiling water, tomato sauce, and soy sauce.
• Cover and simmer for about 15 minutes.
• Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture with split peas and continue to cook for 30 minutes.
• Add macaroni and simmer for 30 minutes longer, adding more water if necessary and stirring occasionally.
• Serve sprinkled with Parmesan cheese over individual servings.
• To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and thaw. Place soup in saucepan and heat, stirring, until hot.

Steps:

• Fill a 12 quart pot a little more than halfway and bring water to a boil.
• Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper.
• Squeeze the juice of 4 orange slices into the pot.
• Allow the chicken to cook for one hour, stirring occasionally.
• After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes.
• Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup.
• Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.

Steps:

• Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
• Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
• Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.