Chef Puck's Pressure Cooker Chicken Soup Recipe
HELP! I’m moving and my Wolfgang Puck recipe book is packed. My family is so sick and NEED the Chef’s AWESOME pressure cooker chicken soup to help get them well. I kinda remember the recipe & ingredients (I remembered the leek & parsnips!) but would really appreciate if someone would email it to me…I don’t want to mess up the flavor of it. Is there anyone out there that could send it to me via my email? It is NativeCAgirl1843@yahoo.com THANK YOU!
1-1/2 pounds skinless chicken thighs and legs
10 cups canned low-sodium chicken broth
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
3 medium carrots, peeled, cut into 1/2-inch
2 medium parsnips, cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 large leek, white and light green parts only, quartered lengthwise, thoroughly rinsed under cold running water, and cut into 1/2-inch pieces
2 tablespoons mixed chopped Italian parsley, fresh chervil leaves, and chives, for garnish
4 cups cooked white rice or small egg noodles, optional
1 tablespoon chopped fresh dill, for garnish
In a pressure cooker, combine the chicken, broth, salt and pepper to taste. Attach the lid and bring to full pressure; then, cook under pressure for 20 minutes.
Release the pressure. Remove the chicken thighs and legs, leaving the liquid in the pressure cooker, and set them aside on a plate or in a bowl to cool slightly.
Add the carrots, parsnips, celery, onion and leeks to the pressure cooker. Secure the lid, bring back to full pressure, then cook under pressure for 5 minutes.
When the chicken thighs and legs are just cool enough to handle, remove and discard the bones and any fat and cartilage. Cut the meat into bite-sized pieces. As soon as the vegetables are done, release the pressure, remove the lid, and stir the chicken pieces into the soup. Taste the broth and adjust the seasonings, if necessary.
If you like, divide the rice or noodles among individual heated bowls or soup plates.
Ladle the soup into the bowls or plates. Garnish each serving with some of the mixed fresh herbs and the dill.
Chicken Soup with Parsnips, Carrots, Celery and Leeks. In a pressure cooker, combine the chicken, broth, salt and pepper to taste. Attach the lid and bring to full pressure; then, cook under pressure for 20 minutes. Release the pressure. Found it on Google
Posted in Kitchen & Food
4 weeks ago