Soup: IP Chicken Soup With a Twist for Two

Brian

Currently learning to be retired in central Florida.

FIRST BOIL

1 pound chicken pieces (1 breast, 2 thighs)

3-inch of tops from ½ bunch celery include the leaves

1 carrot cut about 3-inches long

½ whole onion include dry outside layer. Just cut an onion in half and toss half of it in the pot.

½ teaspoon rosemary, 1 teaspoon if using fresh

½ teaspoon thyme

¼ teaspoon ground ginger

2 or 3 peppercorn

4 cups water

SECOND BOIL

4 cups chicken broth

Enough reserved water to bring liquid to 2 quarts

½ cup chopped celery

½ cup chopped carrot

¼ cup finely chopped onion

½ teaspoon rosemary, 1 teaspoon if using fresh

½ teaspoon turmeric

¼ teaspoon thyme

¼ teaspoon ground ginger

⅛ teaspoon anise seed (2 pinches)

¼ teaspoon pepper

1 tablespoon chicken soup base or 6 bouillon chicken cubes

Chopped chicken from first boil

Add everything for first boil to IP liner pot. Set pot to Manual, 8 minutes. Lid and seal pot.

When done, turn off pot, QR pressure and remove lid. If any foam is on top of the liquid, skim off as much as possible.

Pour remaining contents of pot through strainer or colander into a large pot. Remove meat. Discard the junk remaining in the colander, and return saved liquid to IP liner pot.

When cooled enough to handle, remove chicken from bones and chop.

Return chicken to pot and add remaining ingredients. Give everything a stir, being sure to mix soup in well.

Lid and seal pot. Set to Manual, 4 minutes. When done, NPR 8 minutes then QR any remaining pressure.

Set pot to Keep Warm until serving time.

Serve over egg noodles or rice.

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