Chicken Soup (the "I want it and I want it now" version)


1 small frozen chicken

1 bay leaf

1 onion cut in half

1 carrot broken in half

1 bag frozen peas, carrotsand pearl onions

1 tablespoon kosher salt

2 teaspoons ground blackpepper

1 Thelma bouillon cube


If you have a turnip, add it. Same with fresh dill. Not deal breakers when we are already cheating.

Put everything in a pressure cooker and cover half way with water, set for 45 minutes pressure.

Meanwhile cook some rice in your rice cooker.

Depressurize pressure cooker, and carefully remove chicken, pull meat and discard skin and bones.

Carefully strain broth.

Ladle hot broth over chicken and rice in a coffee mug.  Enjoy.


Andrea Rosenblatt of A. Chef's Cooking Studio