CHICKEN SOUP WITH DILL
TIME: 1 HOUR
YIELD: 6 SERVINGS
GF (WITHOUT THE NOODLES; USING HOMEMADE CHICKEN STOCK, THIS PAGE) •
P (WITHOUT THE NOODLES)
With its large chunks of chicken, carrots, and celery and flecks of green dill, this supremely comforting soup will soothe just about any discomfort, physical or otherwise, that ails you. Then, after simmering up a potful, save the leftover chicken bones to make chicken stock so you’ll have it on hand for the next batch.
Whenever I make chicken soup, I cook the noodles or rice separately, then add them to the pot just before serving for the clearest broth. However, if you’d rather cook them directly in the soup broth, go ahead and do so on the sauté function after you’ve removed the chicken (follow package directions to get the noodle timing right; rice will take 12 to 15 minutes).
You’ll probably end up with more cooked chicken here than you’ll need for the soup. Save it for another meal. I especially love it tossed with garlicky mayonnaise (see this page) for chicken salad sandwiches.
1 4- to 4½-pound chicken or 4 pounds bone-in chicken parts
1 quart chicken stock, preferably homemade (see this page)
1 to 4 garlic cloves, smashed
1 teaspoon black peppercorns
1 bay leaf
5 large sprigs fresh dill, plus chopped dill for garnish
3 large sprigs fresh parsley
3 large sprigs fresh thyme
Fine sea salt, as needed
1 to 2 tablespoons unsalted butter, schmaltz, or olive oil
2 leeks (white and light green parts only), thinly sliced
2 carrots, thinly sliced
2 celery stalks, sliced
Cooked egg noodles or rice, for serving (optional)
- Put the chicken in the pressure cooker and cover it with the stock and 1 cup of water. Add the garlic, peppercorns, bay leaf, and the dill, parsley, and thyme sprigs. Cover, and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 15 minutes; then release the remaining pressure manually.
- Use tongs to remove the chicken from the pot and place it in a large bowl. Strain the broth, discarding the solids. Add salt to taste and set the broth aside.
- Return the empty pot to the pressure cooker. Using the sauté function, melt the butter; then stir in the leeks and a pinch of salt. Sauté until the leeks are limp and golden at the edges, 3 to 4 minutes.
- Add the carrots, celery, and reserved broth to the pot. Cook on high pressure for 3 minutes, and then release the pressure manually.
- While the vegetables are cooking, shred chicken into bite-size pieces (save the bones and skin for stock).
- To serve, return as much of the shredded chicken to the soup as you like, and add the noodles or rice if using. Top with fresh dill and serve hot.
COOK IT SLOW
Cook on high for 4 to 6 hours or low for 7 to 9 hours.