Chicken Soup for the Zombie Soul
For Cooking the Bird
- 1 whole chicken (roughly 5 - 6 lbs)
- 3 carrots
- 3 ribs celery
- 1/2 white onion
- 1 tbsp salt
- 1/2 tbsp pepper
- 1 bay leaf
For the Soup
- 3 cups carrots diced fine
- 2 cups celery diced fine
- 1 cup onion diced fine
- 1 tbsp olive oil
- 3 cups potatoes diced
- 3 - 6 cloves garlic mashed/pressed, grated...make it small
- 3 cups kale finely chopped
- 1/2 cup apple cider vinegar
- 1 package 16 oz egg noodles
- salt and pepper to taste
- Rinse the chicken, then place it in the center of your pressure cooker. Break the carrots and celery in half and array the pieces around the bird. Rough cut (large chunks) the onion and do the same. Season with salt and pepper. Add the bay leaf and about 2-3 inches of water in the bottom of the pot.
- Bring the pressure cooker to 15 lbs of pressure and cook for 10 - 15 minutes, then shut off the heat and let the pressure equalize naturally.That’s it. Really. (Side note, don’t panic if the chicken isn’t completely, totally cooked through to the bone. We’re adding it to the soup, so if it isn’t quite there when you pull it out all is good.)
- Select your cooking beverage. Tonight, we’re working with Witching Hour Red wine. I’ll be honest, I bought it because of the label and I opened it because it didn’t get opened on Thanksgiving. But, it’s actually a really tasty table wine with enough complexity to be interesting while still remaining drinkable. I’ll be getting more.
- While the chicken is cooking in the pressure cooker, chop the celery and onion and begin to saute them over low heat in the olive oil. When you begin to hear it sizzle, add a bit of salt (less than 1 tsp). The salt will help draw out more of the sweetness.
- When the onion is almost translucent, add the finely grated garlic. When the garlic starts to color, add the kale and more salt.
- By this point, your skillet will begin to become over-full, so transfer to a medium stock pot (though a dutch oven will work wonderfully here as well) and add the potatoes and carrots.
- Remove the bird from the pressure cooker, place a colander over your stock pot, and transfer all the liquid from the pressure cooker into it. As soon as the bird is cool enough to work with, begin removing the meat from the bones. cut/rip the meat into bite sized bits, and add to the soup.
- Put the bones back into the pressure cooker. When all the bones are clear of their meat, add another couple of inches of water into the pressure cooker and bring it back to 15 lbs pressure for another 10-15 minutes.
- Previously, I would break the long bones (leg, thigh, drummette) to make sure I got as much of the healthy marrow out as possible. But now, if I did that Oberon the Wonder Mutt and Sou Chef would lose out on his treat. And I just can’t bring myself to disappoint him.Could you?Once the bones have been cooked, transfer the resulting broth (through the colander) into your soup, and add the noodles. Give the dog his bone, have a sip or six of wine, and when the noodles are soft you’re ready to enjoy!
Tried this recipe?Let us know how it was!