Chicken Soup
Romanian-style chicken soup with mixed vegetables and plenty of fresh herbs — high protein, low fat, ready in about an hour with a pressure cooker.
Nutrition Facts
Ingredients
- 1 whole chicken
- 1.5 kg meatball-soup vegetable mix (or equal parts carrots, celeriac, parsley root, peppers, and onion)
- 2 bunches of parsley
- 2 bunches of dill
- 2 bunches of lovage
- 2–3 tablespoons MSG-free Vegeta (to taste)
- Black pepper to taste
- Water to cover (about 3–4 L total)
- (optional when serving) kefir, yogurt, or sour cream
This is the Sunday chicken soup you know from grandma — except we discard the skin, bones, and the fat that floats on the broth. You keep the real chicken flavor (the bones give collagen and aroma while they cook) without the extra calories.
The secret is the herbs. Two bunches each of parsley, dill, and lovage sounds like a lot, but that is how you get that green, fragrant pot — not bland broth with two leaves on top. For the vegetables, grab a ready-chopped meatball-soup mix, or peel and chop equal parts yourself.
With a pressure cooker it is fast: 30 minutes for the chicken, 10 for the vegetables, and you are done. Serve with a spoon of yogurt, kefir, or sour cream in the bowl if you like.
Instructions
- 1.Portion the chicken and put it in the pressure cooker. Cover with water and cook under pressure for 30 minutes.
- 2.Remove the chicken. Discard the skin, the fat from the surface of the broth, and the bones. Shred the meat and set it aside.
- 3.Peel and chop the vegetables (if you are not using a ready-chopped mix). Chop the parsley, dill, and lovage.
- 4.Add the vegetables, herbs, Vegeta, and pepper to the chicken broth. Cook on the vegetable-soup program for 10 minutes (or the steam program for 3 minutes).
- 5.Stir the chicken meat back into the pot. Serve with yogurt, kefir, or sour cream in the bowl.
- 6.Enjoy!
