Chicken Stoup
Chicken Stoup
In a 6 quart pressure cooker, cut up:
2 Chicken quarters
2 Potatoes
4 Carrots
2 Onions
3 Stalks Celery
1 Large Cucumber, Mugwa, or other similar vegetable.
3 Cloves Garlic
1 Sliced Chunk of Ginger
Add 2 large Chicken Bullion cubes, bay leaves, water to fill 80% of cooker. Pressure cook for 30 minutes (or slow cook in larger regular pot for at least one hour). When done, release pressure and skim off grease. If using pressure cooker, transfer to larger pot and add a few cans of chicken broth. Add optional salt, pepper to taste. Add optional stewed tomato or tomato paste, if desired. For a thicker soup, mix 3 heaping tablespoons of cornstarch in cold water, and add (stirring rapidly) when soup is near boiling.
