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1 tbsp olive oil
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1/2 chopped onion
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2 ribs of celery chopped
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3 Peeled and Lightly Chopped Carrots
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3 cloves of chopped garlic
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300 g chopped chicken breast
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1/2 tsp Dried thyme
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1/2 tsp Ground Turmeric
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150 g dried pasta
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1 litre good quality chicken broth
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500ml water
Method
Pressure Cooker
- Sauté the veggies and herbs in olive oil for 5 minutes.
- Add in the chicken, pasta, broth and water – season with salt (I used 2 tsp).
- If you are using store bought stock then decrease the salt.
- Seal the pot.
- High pressure cook for 10 minutes.
- Natural pressure release for 5 minutes, then manual pressure the remaining pressure.
To thicken the soup
- Make a corn flour slurry with 1 tbsp corn flour and 2 tbsp water.
- Add the slurry and cook the soup for 5 min, lid off.
Garnish with cracked black pepper, flat parsley and a squeeze of fresh lemon. If you don’t want pasta, then add in cubes of potato when you are sautéing the vegetables.
Stove Top
- Sauté the veggies and herbs in olive oil for 5 minutes.
- Add in the chicken, pasta, broth and water – season with salt (I used 2 tsp).
- If you are using store bought stock then decrease the salt.
- Cover with a lid.
- Cook for 20 minutes on a medium heat.
To thicken the soup
- Make a corn flour slurry with 1 tbsp corn flour and 2 tbsp water.
- Add the slurry and cook the soup for 5 min, lid off.
Garnish with cracked black pepper, flat parsley and a squeeze of fresh lemon. If you don’t want pasta, then add in cubes of potato when you are sautéing the vegetables.
