Well, at least I have a sense of humor this debate night, very important given the candidates in the running…
What came first, the chicken or the egg, well today the chicken then the egg, but below is a fun video on the topic…
This week we are back with Curtis at the cooking club and after a bit of freezer and veggie bin diving I came away with wonderful ingredients for a nice pot of homemade chicken soup, beginning with a hearty chicken stock and some bone broth for a slightly adapted version of Curtis’. I made the broths last week so today is probably a whole 15 minutes invested in a pot of soup for dinner. Again the instant pot was the perfect appliance for the stock and bone broth well worth making ahead and freezing to have on hand for fall and winter meals. Curtis adds whisked eggs to his final version much like a traditional stracciatella a nice surprise for some and a taste of home to others. I’m not sure that I will add the egg unless someone else wants it and I have a tough time thinking about not adding diced tomatoes Today I’m just tossing in two frozen chicken breasts and cooking the everything for about 10 minutes…the chicken can be easily shredded while the noodles are cooking and added back to the hot pot of soup. Below is the recipe for stovetop preparation as well while I added the Instant pot directions.
Hearty Chicken Soup – Recipe adapted from Curtis Stone:
I like to sauté the chicken and veggies before adding the broth to the Instant Pot
1 tablespoon olive oil
1 onion, medium dice
1 garlic clove, finely chopped
1 leek (white and pale green parts only), halved and thinly sliced
3 carrots, peeled and sliced
2 celery stalks, peeled and medium diced how much does an instant pot weigh
1 large fresh thyme sprig
Sea salt and freshly ground black pepper
8 cups chicken stock or chicken broth
*optional 14.5 ounces of canned diced tomatoes or the equivalent of fresh
*optional cheese rind for the pot
1 cup dried wide egg noodles, tagliatelle, or pappardelle
2 boneless skinless chicken breasts, cut into bite-size pieces or whole for Instant Pot
3 tablespoons chopped fresh flat leaf parsley
*optional 2 large eggs, whisked
Set the Instant pot to sauté, toss in vegetables, herbs, salt and pepper. Add stock, optional tomatoes whole boneless chicken breast (frozen in this case), set for manual 10 minutes under high pressure. Allow the pressure to release slowly or use quick release method, remove chicken breasts and shred. I had tagliatelle that cooks in 3 minutes, perfect for instant pot recipes, but I would opt for cooking any other longer cooking pasta separately and then add to the soup at serving time. Garnish and serve, tonight we have the Red Lobster cheddar rolls that everyone lies about, we know you really like them! A little grated cheese over the hot bowl of soup was my preference, but at lunch I will stir in the eggs.
Curtis’ Stovetop method:
Heat a large heavy pot over medium heat. Add the oil, then add the onion and garlic and sauté until soft, about 3 minutes.
Meanwhile, cut the leek, carrots, and celery into a medium dice. Add the leek, carrots, celery, and thyme to the onions and garlic. Sprinkle with salt and sauté until the vegetables soften, about 3 minutes.
Add the chicken stock and bring to a boil. Add the noodles and cook for 5 minutes. Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes. Remove the thyme stem. Remove from the heat and stir in the parsley.
Beat the eggs in a small bowl to blend. While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup. Cook just until the eggs form streaks throughout the soup. Season the soup to taste with salt and pepper.
Ladle the soup into bowls. Serve and enjoy.
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