This is a quick soup with a delicate chicken flavour.
Pressure cooking is easy and fast. Read the manual and observe the safety rules. For soup making you need a large pressure cooker.

3 pieces of chicken*
2 carrots, peeled
1 onion, quartered
2 parsnips, peeled
1/3 celery root (when available)
fresh parsley
1 bay leaf
1 tsp peppercorns
1 small peace of peeled fresh ginger root

• Place the carrots, onions, parsnip, parsley, celery root, bay leaf, peppercorns and ginger root in the bottom of a pressure cooker.
• Add the chicken pieces and salt.
• Pour in the water. Make sure the water is well under the waterline; this is marked on your cooker.
• Lock the lid and set over high heat to bring the pressure up.
• Adjust the heat to maintain medium pressure and cook for 20 minutes.
• Remove from heat and let the pressure cooker sit for 5 minutes.
• Take the cooker to the sink and run very cold water on the top.
• When the valve lowers with a sigh it is safe to lift the lid.
• Take out the chicken, clean it up for serving and set aside.
• Take out the carrots, parsnip and celery root and set aside.
• Pour the broth through a fine sieve into a clean pot.
• Discard contents of the sieve.
• Spoon off most of the fat and discard.
• Add your choice of already COOKED dumplings or soup pasta.
• Add the chicken and the vegetables back into the soup.
• Bring the soup to a boil and serve.
Serves 4

*Use one whole leg and half a breast or a corresponding quantity of chicken meat from gizzards, wings, backs or other leftover chicken trimmings, or a RAW carcass of a chicken with some meat left on the bones. But do not use cooked chicken or the bones of cooked chicken – you can’t make a soup from those things only pig slop.

Note: Pressure cookers that require rubber rings are unreliable and having to continually replace the rings are both time and money wasters. It is well worth investing in a good pressure cooker that requires no rubber rings. Mine is a Lagostina and I have been using it for 16 years. Canadian Tire has them on sale twice a year; keep an eye on their flier.


Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!