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Mmmmmm, Chicken Soup!

We have a habit of making a variant of basic chicken soup around here. We start with approx. 10# of frozen boneless chicken thighs. We throw those in the pressure cooker, along with a cup or so of water, salt, and a bit of garlic, and cook until the smell of chicken reaches into the next room. After the pressure drops, we start throwing stuff in. Today I got to tweak the pot. I added extra wide fettucini (broken), a big can of mushrooms, more garlic and onion, a couple cans of cream of mushroom soup, and enough water to cook the noodles with. MMmmm, tasty, and very plain. Later, when datapard gets home, we'll throw in a bag of frozen mixed veggies.

Comments

( 4 comments — Leave a comment )
bergtagen
Aug. 16th, 2004 08:41 pm (UTC)
Mmmmm, sounds nummy. We roast a couple of chickens every week and make stock out of them, but this sounds a lot easier. I might have to look into getting a pressure cooker.
jemyl
Aug. 17th, 2004 07:31 pm (UTC)
Yummmy! That sounds Scrumptious as your great grandma used to say. You know me, though, I'd probably cheat and use boneless skinnless chicken breasts the way I hate bones. LOL Feel better soon.
ravan
Aug. 17th, 2004 08:57 pm (UTC)
We use boneless skinless Thighs. I hate bones, especially in soup!
jemyl
Aug. 17th, 2004 11:28 pm (UTC)
I guess we both get that trait from your mother. Our truck stop here used to make the best ever chicken and dumplings, except that they left the darned bones in it! That ruined the dish for me.

Oh, and your mama used to add dumplings to the top of her chicken soup sometimes. Just take some plain four and water or bisquick and water and mix it up. Then drop it in teaspoonfuls onto the simmering soup. Cover and simmer for about ten to twenty minutes or until the dumplings all rise and are cooked in the middle. YUMMMM
( 4 comments — Leave a comment )

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