Elaine M.: "I followed this recipe exactly as shown and the s…" Read More
21Ingredients
Calories
105Minutes

This recipe offers sweet and savory flavors when combined with carrots, bay leaves and parsley. A pressure cooker is required to mix all of the ingredients together. When the chicken is added to the broth you get a creamy, and lightly salted soup that will warm any cold winter day. Despite the time it takes to prep the meal is well worth it in the end.

Ingredients

  • 1 onion
  • 2 tablespoons vegetable oil
  • 2 chicken carcasses
  • 1 turnip
  • 2 leeks
  • 1 potato
  • 1 celery stalk
  • 2 carrots
  • 1 skinless chicken breast
  • 200 grams veal shank
  • 1 veal
  • 2 bay leaves
  • 4 chicken legs
  • parsley
  • ground black pepper
  • salt
  • water
  • 1 onion
  • 1 green bell pepper
  • 2 leg quarters
  • 200 grams pasta

Directions

  1. Add 1 tablespoon of oil to a skillet on medium heat. Saute the onion for 5 minutes and add to a pressure cooker. Add a chicken carcass to the skillet and saute for 5 minutes.
  2. Add the carcasses, turnip, leeks, potato, celery, carrots, chicken breast, veal shank, veal knuckle bone, bay leaves, chicken legs, parsley, black pepper, and salt into a pressure cooker.
  3. Cover with water and place the pressure cooker on the stove on high heat.
  4. Cover with the lid and cook on medium heat for 40 minutes.
  5. Remove from the heat and scoop the foam from the broth.
  6. Run half of the broth through a sieve and set aside. Add more water to the pressure cooker. Cover and cook for another 20 minutes.
  7. Strain the remaining broth through a sieve and mix with the other broth. Allow it to cool and remove the excess fat. Set aside 1 liter of broth and freeze any leftover broth.
  8. Add the remaining oil to a skillet on high heat. Saute the onion and bell pepper for about 5 minutes.
  9. Add the chicken and cook for another 5 minutes.
  10. In a large pot, add the chicken broth and vegetables. Place the pot on the stove and bring it to a simmer. Cook for about 7 to 10 minutes, until the pasta is al dente.
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Reviews(1)

Yummly User
Elaine M. 30 May 2015
I followed this recipe exactly as shown and the soup turned out great. It does take some prep work and time but the end result is worth it!