Ingredients
The following ingredients have 4 Servings
- 1.5 kg | 3 lbs whole chicken
- 4 large tomatoes
- 3 celery stalks (roughly chopped)
- 2 large carrots (peeled and halved)
- 1 large onion (roughly chopped)
- 4 garlic cloves (halved)
- 6 black peppercorns
- 1 bay leaf
- 2 litres | 8 cups water
- 4 tsp salt
- 150 g | about 3/4 cup risoni or orzo pasta
- small bunch parsley (finely chopped)
- small bunch basil (finely chopped)
- lemon juice (to taste)
- a little grated Parmesan (to serve)
- salt and pepper to season
Instruction
- Place the chicken in the pressure cooker.
- Roughly chop one tomato and finely dice the rest.
- Add the roughly chopped tomato, celery, carrots, onion, garlic cloves, peppercorns and bay leaf in the pressure cooker.
- Slowly pour in the water, taking care not to go above the maximum line indicated in the inside of the pot. Stir in the salt.
- Make sure the steam valve is in the 'sealing' position. Cook for 25 minutes on high pressure.
- At this point you can let the pressure release naturally or, if you are in a hurry, leave it for 15 minutes then release manually. Since this has a lot of liquid there will also be a lot of steam released.
- Open the pressure cooker and use a large slotted spoon to transfer the chicken onto a platter. Be careful as it will be falling off the bone.
- Strain the broth from the pot into a large bowl then return to the pressure cooker.
- Pick out the carrots, dice them and add them to the pot. Discard the other vegetables.
- Once the chicken is cool enough to handle, discard the skin and shred the meat. Add the meat to the pressure cooker.
- Stir in the diced tomatoes, a quarter of the chopped herbs and the pasta (see notes).
- Make sure the valve is set to sealing again. Cover and cook for 4 minutes on high pressure.
- Manually release the pressure.
- Taste the soup for seasoning and add the lemon juice and remaining herbs.
- Serve garnished with croutons with a little sprinkling on Parmesan, if you like.
