I was super happy with this new soup recipe that I tried. I will post it here so that I don’t forget it myself. Let’s start with the ingredients-
Half white onion diced
Six cloves of garlic minced
Two carrots diced
2 cups of cabbage shredded
Red bell pepper diced
Dried basil Oreganos and thyme
2 cups spinach
One cup pasta cooked
Half a can of tomato paste
Half cup celery
Half cup Chana dal
Half cup frozen corn￼
Shreds from 2 chicken drumsticks (used to make the stock, or just cooked separately)
Take a 2 tablespoon of olive oil in the instant pot and let it heat.
Add to this all the dry seasonings – basil, thyme and oregano. You can also add some crushed red peppers if you want it spicy
Now add minced garlic and diced onions and cook them until they turn transparent
Now add tomato paste and stir
Now add￼ chicken stock. Since I kale the stock at home it is rather thick, so I add 2 cups of water for every 4 cups of stock.
Now add all the vegetables except for spinach.
Add the Chana dal
Add shredded chicken
Add some ground pepper and salt to season
Cook in the instant pot on high pressure for 12 minutes
Now serve with a bunch of fresh spinach leaves, pasta and freshly chopped parsley and jalapeño.
A quick primer on how to make chicken stock at home. I’ve been making chicken stock at home since the last 6 years. I started making it for Tara as a mixer for her puréed food and since it’s nutritious and we love the flavor, I never stopped making it.
The instant pot definitely makes the whole process much simpler. So here’s the quick recipe. In the instant pot dump four chicken drumsticks,￼ 1 cup celery chopped, 1 cup carrots chopped, 1/2 cup onions preferably white onions chopped. Add to this to bay leaves, cloves, cinnamon stick, star anise, black pepper preferably whole, salt and that’s it. Press the soup/stew option on the instant pot.
Once the timer is up I strain the stock and take out the drumsticks which still have a lot of meat on them which can be shredded and used in soups like the one above. I don’t really do much with the celery carrot and onion residue. The stock stays for at least a week if not more. I use it as a base for chicken fried rice, soups, and some times making dal.