As a little girl I could count on my mom offering me 3 things when I was sick, saltines, ginger ale, and chicken noodle soup. Chicken soup is every moms go to meal when there is a sick little one in the house. It’s the perfect meal for almost any ailment, soothing for soar throats and upset tummies. It is like a bowl of love, with the ability to heal anyone, one spoonful at a time. This particular recipe is my take on a chicken soup I have at my favorite Peruvian restaurant. It is everything that most people love about chicken soup, but the fresh cilantro brightens it up a bit. I use my pressure cooker to cut out spending hours in the kitchen making this. I am able to get a ton of flavor in this soup in half the time it takes to make this without the pressure cooker.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
1lbs of chicken legs (I prefer making soup with the bones in, it lends more flavor to this)
8-10 cups of water
7 celery ribs chopped
3 medium potatoes cubed
3 cloves of garlic minced
1 medium onion chopped
2 cups of fresh or defrosted frozen spinach
Sea salt to taste
Black pepper to taste
3 tablespoons of olive oil
Handful of cilantro
Season the chicken with sea salt and black pepper. Heat the oil in the pressure cooker. Add the chicken and brown on both sides.
Add in the onion and garlic, toss, and cook for 3 minutes. Add the water, make sure the chicken is fully covered with water. Bring to a boil, close and lock the pressure cooker according to the manufacturers instructions. Cook for 30 minutes undisturbed. Turn off the fire. Depressurize your pressure cooker according to the manufacturers instructions. Remove the bones and any skin on the chicken. This shouldn’t be hard to do, the meat should fall off the bone at this point. Turn on the fire, Add in the potatoes, and celery, close and lock the pressure cooker according to the manufacturers instructions. Cook for another 7 minutes undisturbed. Turn off the fire and depressurize the pressure cooker according to the manufacturers instructions. Remove the lid, add in the spinach and cilantro, mix well, then serve. You can add noodles to this if you’d like. You can also make this without the pressure cooker, just cook the chicken for 45 minutes to an hour, then add the potatoes and celery and cook for another 15-20 minutes, before adding in the cilantro and spinach.
What did your mom give you to comfort you when you were sick?
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4 thoughts on “Peruvian chicken soup”
This sounds amazing – but I don’t have a pressure cooker! How would I have to change the cooking style to do it in a normal saucepan? Or alternatively, my slow cooker?
You could totally do this on the stove top or in a slow cooker. The recipe for cooking this on the stove is not much different from cooking this in the pressure cooker. The real difference is the amount of time it will take to get as much flavor in the broth as you would in the PC. It’s going to take longer on the stove top. The directions are similar, brown the chicken on both sides, add in the onions and garlic, sauté until onions are translucent. Then add the water. For stove top I’d add a good chicken stock 1 box should do, add enough water to cover the chicken completely, bring to a boil and lower the heat to medium, cook covered for 45 minutes to an hour, you want the meat to literally fall off the bones. Remove the bones and any skin, add in potatoes, and celery and cook until fork tender. Add in the spinach and cilantro mix well and turn off the fire. Serve and enjoy.
Thanks so much for the detailed instructions! I will surely make this very soon 🙂