On the way to the office, this morning, I got soaked, literally. It was pouring rain and riding a motorbike, when it rains, has its side effects. I felt my throat getting sorer by the hours, therefore have been longing for a bowl of warm, hearty chicken soup all day long. One might also try the “good ol’ remedies” for a sore throat, but I promise, my soup serves the scope, and its tastier.
- 1 cup baby carrots
- 1 red onion
- 1 tsp chopped garlic
- 6 cloves
- 2 bay leaves
- 2 celery stalks
- 1/2 Tbsp English Mustard
- 2 whole chicken legs
- 1/4 tsp crushed red pepper
- 4cm ginger (peeled)
- 1/2 Lt (1.05 pt) water
- 200g noodles
- 1-1/2 Tbsp soy sauce
In the pressure cooker, lid off, place the oil and brown the chicken. Remove and set aside. Discard the fats.
Stab the cloves in the onion, and transfer to the pressure cooker together with the carrots, the celery stalks, coarsely cut, the ginger, the garlic, the bay leaves, the red pepper. Lightly sauté the mixture. Remove skin from the chicken legs (I know what you’re thinking: “Hey! But that’s the best part”, yes, but it’s also the fattening agent in the chicken!) and transfer back to the pan, add the mustard. Cover with cold water. Add the soy sauce. Secure the lid to the pressure cooker (follow manufacturer’s instructions), set to high heat and let the cooker whistle; following the first whistle reduce heat to minimum and leave for 20 minutes; if you hear that the cooker gets quite set the heat to a higher level.
Turn off heat and wait until the security valve indicates that you can open the lid. Using a slotted spoon remove the chicken and set in a, warmed, soup bowl. Use the tongs to bone the chicken. Flake the meat using a fork. Set aside.
Filter the stock into another pan, set back to boil and add the noodles.
Cook the noodles as indicated on the packet and transfer to the soup bowl.
Serve piping hot.
If you have day old bread, toast it lightly and serve it, drizzling it with little e.v.o. oil, with the soup.