I went to my doctor yesterday because I had a lingering nasty cold, and came away with a couple of helpful prescriptions and a recommendation from both the doctor and his PA that I be sure to have some chicken soup. Well there have been enough studies to know that chicken soup really does help cold symptoms, and that was all I needed to buy 4 chicken thighs (those ridiculous Franken-thighs where 4 weighed 1.7 lbs) and make some soup.
We had made some chicken pot pies a few weeks ago and had frozen the remaining stock and thus had some really good stock all ready to go.
- We pulled out 2 containers of it (about 2-3 quarts) and popped then out of their containers and into the pan of our Instant Pot. We set it on low pressure steam for 5 minutes to thaw the stock.
- Then we skinned the thighs and tossed them into the pot, and pressed the Poultry button for 15 minutes cooking.
- We pulled the chicken pieces out to cool and decanted the fat from the stock.
- When we made our frozen stock, we didn’t remove every bit of fat because it would be fine going into a gravy, but no one wants soup with a greasy mouth feel, so we removed the fat from the stock and from poaching the thighs using a gravy separator. It works by pouring from the bottom of the dish, since the fat floats to the top.
- We poured the fat off three batches.
- Now to actually make the soup, we cut up
- One medium onion, diced
- 2 carrots
- 2 large stalk of celery
- We added the veggies to the now empty InstantPot bowl along with a Tb or two of butter, and let them sauté until softened.
- Then we returned the stock to the pot, along with the cut up chicken.
- Then we tossed in the remainder of an open bag of Medium Dutch Maid Egg Noodles (about 5 oz).
- We closed the pot and pressed Soup, setting the time down to 10 minutes.
- The resulting soup was so beautiful even in the pot we were amazed.
It was even better in a bowl. We served it with a loaf of Wave Hill Bread.
This recipe serves about 4.