Chicken and Pasta Soup

Recetas del Señor Señor
Reviews(1)
Chicken and Pasta Soup
26
21
105

Description

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 onions
2 tablespoons vegetable oil
2 chicken carcass
1 turnips
2 leeks
1 potatoes
1 celery ribs
2 carrots
1 skinless chicken breasts
200 grams veal shanks
1 veal
2 bay leaves
4 chicken legs
parsley
ground black pepper
salt
water
1 onions
1 green bell pepper
2 leg quarters
200 grams pasta

Directions

1Add 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.
2Add 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.
3Cover with water and place the pressure cooker on the stove on high heat.
4Cover with the lid and cook on medium heat for 40 minutes.
5Remove from the heat and scoop the foam from the broth.
6Run half of the broth through a sieve and set aside. Add more water to the pressure cooker. Cover and cook for another 20 minutes.
7Strain 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.
8Add the remaining oil to a skillet on high heat. Saute the onion and bell pepper for about 5 minutes.
9Add the chicken and cook for another 5 minutes.
10In 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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