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Chicken soup the (cold stopper)

Recipe by Chef Dale Sniffen

• Preparation time:             20 minutes
• Pressure cooking time:     40 minutes
• Pressure released             water method

Prep list

• 2 white onion cut into 1/8^th
• 2 carrots roughly chopped
• 1 celeriac diced
• 300gm green beans
• 4 tbsp Olive oil
• 2 bay leaves
• 6 sprigs thyme
• 1 whole chicken
• 3 L chicken stock
• Salt & pepper
• ½ cup chopped Italian parsley

Method

Pre heat your pressure cooker on medium heat and quickly sauté vegetables in olive oil for 4 minutes until you cook out the rawness of the vegetables.  Add herbs whole chicken and just cover with stock.  

Fire up too full heat!!  Lock up pressure cooker and once you get to full pressure back off the heat to low. (Start high and finish low) Cook soup for 40 minutes, and then use the “water method” to quickly release pressure.  Carefully remove whole chicken to a mixing bowl and allow it to cool down before removing the meat.   Mean while simmer the soup slowly and season to taste with salt & pepper and a good hit of chopped parsley. Shred chicken then add to soup simmering soup.  

Simple the best chicken soup! This is why you bought a pressure cooker.