Chicken Soup

Chicken Soup


ingredients:

1 pound chicken thigh without skin or fat-free or
1 pound of gizzards without fat, or half and half
2 liters of cold water

seasoning:

1 onion, chopped
1 spoon (soup) shallow salt
1 spoon (soup) _ pepper sauce (optional)
1 spoon (soup) of ginger grated or thinly sliced
1 bay leaf, 1 pinch ground or blonde
1 pinch of nutmeg
4 cloves garlic, crushed (optional)

Other Ingredients:

1 cup of uncooked rice tea washed
3 medium carrots diced
2 medium potatoes cut into cubes, or parsnip (optional)
3 large tomatoes peeled chopped without seeds
2 stalks of celery without the whole leaves cut into thin slices
1 whole leek cut into thin slices or only the white part
1 cup chopped parsley, add before serving
½ cup chopped chives equals salsa
100 grs. of grated Parmesan cheese, sprinkle on top, optional.




How to Prepare:

Remove skin and fat from the chicken, rinse well under running water.
Place the chicken with cold water in the pressure cooker that is boiling and thus lower the pin and simmer over low heat for 20 minutes.
Turn the pan let out the steam, without putting down the faucet.
Remove the chicken pieces, and the fat that was upon.
Put the rice, carrot the celery stalk with no leaves, tomato, onion with ginger, cover the pan and simmer for 5 'minutes, turn the pan and let cool alone.

Remove the lid, place the celery, bay leaf, pepper sauce and let set 5 minutes on fire.
Remove the ginger slices bay leaf.
When the soup is ready, add the chopped parsley and chives
Serve the grated cheese separately, each person puts their taste

Note:

Never place parsley, chives, celery leaves and other
sheets in a pressure cooker to which clogs the valve.