(8 portions)

Portion size: 1 generous bowl of soup

  • 1 whole chicken (about 1,3 kg with skin, 1 kg without skin)
  • 10 ml sunflower or canola oil
  • 2 medium onions, roughly chopped (250 g)
  • 3 medium carrots, cut into thin rings (300 g)
  • 3 celery stalks and leaves, chopped (100 g)
  • 2 litres chicken stock
  • about 750 ml water, boiled
  • 5 sprigs fresh parsley (about 25 g)
  • 5 ml dried thyme
  • 2 bay leaves
  • salt and freshly ground black pepper to taste
  • 100 g uncooked durum pasta, e.g. penne, rigate or spaghetti broken into pieces
  • chopped parsley

Cut chicken into pieces. Remove excess fat and all skin, except on the wings. Heat oil in pressure cooker and brown chicken pieces until the meat colours. Add onion, carrots and celery and stirfry until onion is translucent. Add the stock and just enough boiled water to cover the chicken and the vegetables. Bring to the boil and skim the foam from the top. Add parsley, thyme and bay leaves. Put lid on pressure cooker and close tightly. Pressure cook for 30 minutes at 100 kPa. Remove from heat and wait until the pressure in the saucepan returns to normal before removing the lid. (If you do not have a pressure cooker, boil chicken for 2 hours in a large saucepan with a lid.) Remove chicken from pressure cooker, debone and cut meat finely. Add meat and pasta to the stock, as well as the rest of the 750 ml boiled water, and boil uncovered until pasta is soft and cooked. Season soup with salt and pepper to taste. Sprinkle with chopped parsley before serving.