Pressure Cooker Ginger Cauliflower and Chicken Soup (Serves 4-5)
My wife was so sick with a bad cold that she took a day off work. She has taken a day off work sick only one other time in the past 20 years, so I took her sickness seriously and made Ginger Cauliflower and Chicken Soup. She got well within a few days. You have got to try this soup.
Making soup is a two-step process. First make Pulled Chicken and Broth and then make Soup.
Pulled Chicken and Broth
Prep and Cook Time: 50 minutes
1 whole young hen (mine are often 4-5 pounds)
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon turmeric
1 tablespoon 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). Add spices and enough water to submerge the chicken. In my case that was about 12-15 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.
Alternate Method: You can simmer a whole chicken in a Dutch oven or stock pot for 60 minutes and get about the same result as pressure cooking a whole bird 30 minutes. I prepare a whole chicken regularly because I can think of so many things to do with pulled chicken and homemade broth.
Ginger Chicken and Cauliflower Soup
Prep and Cook Time: 10-15 minutes
1 head of cauliflower
1.5 tablespoons of ground ginger
1-4 cups pulled chicken (optional)
Directions: Strain chicken broth through a wire mesh sieve to remove bones or other odd bits. Clean pressure cooker to remove excess spices and odd bits and then return broth to clean pot. Cut cauliflower into manageable chunks and add to broth in pot. Add ground ginger. Add pulled chicken to increase the protein content of soup if desired. 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 4 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Puree vegetables in the pot with an immersion blender or run everything through a food processor to puree vegetables. Enjoy!
Notes: My wife gave me the Bamix Mono 133 White Immersion Blender for Christmas because I told her it was what I wanted most from my Amazon.com wish list. I really like Swiss made products and the Bamix reinforces that preference. I was shocked at how quickly and easily it turns the contents of my pot into silky, smooth soup. Check it out in my online Store.
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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