Chicken Soup

Ingredients:

1 cooked chicken carcass

2 leeks finely chopped

2 onions finely chopped

Bunch of parsley finely chopped

1Ltr chicken stock

2 chicken stock cubes

2 tablespoon olive oil

25g Butter

1 bouquet garni

1 ltr water

Some cold cooked chicken

250g dry pasta or noodles

Method:

IMPORTANT

How to Prepare Leeks. Leeks are grown in sand/fine grit so:

1. Remove top green part of leaves
2. Cut off the root end
3. Cut leek in half
4. Under a running tap, separate the layers to wash out all the grit

• Remove all the white meat from the chicken carcass & set aside for later.
• Put the carcass in the pressure cooker with just over 1 litre of cold water.
• Bring up to pressure & cook for 20 minutes. Turn off heat and allow to de-pressurize.
• When de-pressurized strain the stock into a jug & throw away the bones.
• Rinse & dry the pressure cooker pan.
• Finely chop the leeks & onions.
• Add 2 tablespoons of olive oil & 25g of butter to the pan.
• Add the chopped onions & leeks and sweat down.
• Add the chicken stock, stock cubes cold water & bouquet garni and cook gently for about 15 minutes stirring occasionally.
• Bring up to the boil & then add the pasta.
• Keeping it just on the boil, cover & cook until past is soft then add the chopped parsley & cold chicken.
• Cook for 5 minutes & then serve with crusty bread

(To make Chilli chicken soup cut in 1 red chilli with the onions & leeks)

serve with crusty bread and butter