Grandma Etta's Chicken Soup
This is the quintessential Jewish chicken soup. This has been the staple of my family for generations. Whenever one of us was sick, there was chicken soup. At every holiday, there was chicken soup. It is comfort in a bowl.
- 1 Large chicken breast
- 1 Leek
- 1 medium Yellow Onion
- 1 Parsnip
- 1 Turnip
- 3 Carrots
- 2 stalks Celery
- 1/2 bunch Dill
- 1/2 bunch Parsley
- Kosher salt
- 8-10 oz Water
- Peel carrots, then slice in half and quarter the halves. Peel and then slice an X into the onion - do not chop
- Place all ingredients into a pressure cooker and fill to the line with water. (If using an instant pot, fill to just below water line)
- Seal the pressure cooker and cook according to the pressure cooker directions.(Instant Pot: set on Manual for 35 minutes, let depressurize for 15 minutes, then use quick-release valve)
- Remove the vegetables except for the carrots before serving or freezing
- This freezes extremely well, so you can make a large amount and freeze some in smaller portions for the next time a cold runs through your house.
- Add matzo balls, pasta, or rice for classic and delicious variations. When I was little, my mom used to add pastina to brighten my sick days when I was home from school.
Hull's Kitchen http://www.hullraiser.com/wordpress/