Chicken Broth Soup with Patty Pan Squash and Baby Bella Mushrooms

Chicken Broth Soup with Patty Pan Squash and Baby Bella Mushrooms (Serves 4-5)

This was the best tasting soup I ever made and one of the best I’ve ever eaten. This soup is too light to serve as a standalone meal, but goes nicely with other dishes.

The secret to its taste is the broth that I make while pressure cooking a whole chicken. I’ve been adjusting the spice mix and like recent results. I’ve never measured the amount I use; I dust the bird generously with each spice in my recipe. I use a lot of each one. If in doubt, sprinkle on a little more.

Pulled Chicken (and Broth)
Prep and Cook Time: 50 minutes
Ingredient list:

1 whole young hen (mine are often 4-5 pounds)
Red chili powder
Ground coriander
Ground cumin
Garlic powder
Turmeric
Salt

Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse chicken and giblets and add the whole bird to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, turmeric, ground cumin, red chili powder, and ground coriander. Add enough water to submerge the chicken. In my case that was about 10-12 cups. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks. Transfer the chicken to an airtight container and store in the refrigerator.

Chicken Broth Soup
Prep and Cook Time: 10-15 minutes
Ingredient list:

2-3 patty pan squash
3-4 Baby Bella mushrooms

Directions: Chop squash and mushrooms into bite-sized pieces. Add squash and mushrooms to the broth in the pressure cooker after the chicken has been removed. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 5 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Enjoy!

Notes: Patty pan squash are cute, but not common in grocery stores. Regular yellow squash make a good substitute.

You can boil a whole chicken in a Dutch oven or stock pot for about 40 minutes and get about the same result as pressure cooking a whole bird 30 minutes. I prepare a whole chicken every week now because I can think of so many things to do with pulled chicken and homemade broth.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Check it out in my online store. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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