Chicken Soup

Like any Jewish Grandmother, Nan's chicken soup was her pièce de résistance. Perfect in everyway, from the carrot only content to the golden colour and salty taste. Mmm, perfection

1. 1

   Peel, wash and then chop all of the vegetables (making sure the carrots are cut into long batons) and put into big pot
   
   Clean chicken with part boiled water and a scrub (keep water you clean chicken with)
   
   Once cleaned, put the six pieces of chicken into pressure cooker and fill with the water used to clean the chicken and add additional water to cover the chicken as required
   
   Before putting lid on pressure cooker, part boil chicken/water until the ‘scum’ comes to the top (approx 5/10 minutes) and then skim off scum and dispose
   
   Then add vegetables with a table spoon and a half of cooking salt, then add reasonable amount of ground pepper
   
   Whilst this is on the boil, crumble 2 Telma chicken stock cubes into a measuring jug and fill to the top to ensure the cubes are fully dissolved, once dissolved, add to the pressure cooker
   
   Once all of the above is completed, fill the pressure cooker up with further boiling water up to just under where all the chicken/vegetables are
   
   Place pressure cooker lid on and leave on for two hours on a medium setting
   
   After two hours remove pressure cooker from heat and wait for pressure cooker indicator to recede (usually between 5 / 10 minutes) before opening cooker
   
   Once opened, sieve the scum off the top of the soup and then sieve the soup separate from the vegetables, putting the carrots back into the soup
   
   Leave to cool, use as required and freeze any surplus