First make stock. Roasted chicken bones and spine are thrown in with a pound of chicken feet (adds collagen, stock is richer tasting). Carrot tops, parsley, bay leaf, and a tablespoon of vinegar thrown in. As much water is added as needed to submerge chicken, make absolutely sure not to overfill pressure cooker/pot. Stock is made in pressure cooker (fast) or large pot (slow), then strained.
Then soup. Add whole deboned chicken (previously roasted tastes better), carrots, Yukon potatoes (I like purple ones for cyanocobalamin), garlic, onions, thyme, sage, rosemary, kosher salt and freshly ground black pepper. Optional to add a freshly beaten egg per serving (just pour slowly into soup to prevent clumping). Simmer for a few hours or just pressure cooked again.
Serve over quinoa with freshly chopped cilantro and green onions on top. Add more salt/pepper to taste.
Chicken Soup from scratch imho.
First make stock. Roasted chicken bones and spine are thrown in with a pound of chicken feet (adds collagen, stock is richer tasting). Carrot tops, parsley, bay leaf, and a tablespoon of vinegar thrown in. As much water is added as needed to submerge chicken, make absolutely sure not to overfill pressure cooker/pot. Stock is made in pressure cooker (fast) or large pot (slow), then strained.
Then soup. Add whole deboned chicken (previously roasted tastes better), carrots, Yukon potatoes (I like purple ones for cyanocobalamin), garlic, onions, thyme, sage, rosemary, kosher salt and freshly ground black pepper. Optional to add a freshly beaten egg per serving (just pour slowly into soup to prevent clumping). Simmer for a few hours or just pressure cooked again.
Serve over quinoa with freshly chopped cilantro and green onions on top. Add more salt/pepper to taste.