Chicken Soup in a Multicooker

Name: Chicken Soup in a Multicooker - Aurica I.
Ingredients: 2; 3 liters of water; 1 chicken; 1 onion; 1 bell pepper; 3 carrots; 1 bunch of parsley; salt; pepper; noodles

Soups - Chicken Soup in a Multicooker by Aurica I. - Recipia

Chicken Soup in a Multicooker I have made chicken soup in a multicooker several times, especially on days when I want something simple to prepare and don’t feel like hovering over the pot. The multicooker shortens the process a bit and the vegetables retain their taste and color, while cleanup is minimal afterward. I have tried the recipe with different types of chicken, but I usually choose simple pieces with bones. Depending on how much water you add, it can be either thicker or clearer. Quick Info Total time: approximately 1 hour and 45 minutes Preparation time: 15-20 minutes Cooking time: 1 hour and 45 minutes Servings: 6-8 Difficulty: easy Recipe type: lunch, dinner, classic family soup Ingredients 2-3 liters of water (I use 2 liters for a more concentrated soup) 1 chicken (or chicken pieces, important to have bones) 1 onion 1 bell pepper (red or yellow, depending on what you have) 3 carrots 1 bunch of parsley salt, to taste pepper, to taste noodles Preparation Method 1. Wash the chicken well and cut it into suitable pieces. You can leave the skin on if you don’t mind a bit of fat. 2. Clean and wash the vegetables. Chop the onion finely, and slice the carrots and bell pepper into rounds. Chop the parsley only at the end, when the soup is ready. 3. Place the pieces of meat in the multicooker pot and pour the 2 liters of water over them. I use cold water directly. 4. Close the lid, press the MENU button, and select the BOIL program. Set it for 10 minutes and start the machine. At the end, the meat is semi-cooked and the soup begins to take on flavor. 5. After the BOIL program is finished, select the STEW function and set it for 40 minutes, still with the lid closed. 6. When the time is up, carefully open the lid (be careful of the steam). Add the vegetables and salt to taste. Close the lid again, select STEW, and let it go for another 40 minutes. 7. After the second round of STEW is finished, open the lid again. Add the noodles and pepper. Select another 15 minutes on STEW, with the lid on. 8. Check if the vegetables and noodles are cooked. If needed, let it go for a few more minutes, but usually, it’s ready. 9. Finally, turn off the multicooker, sprinkle the chopped parsley, stir briefly, and serve the soup while it’s warm. Why I Make This Recipe Often It’s one of the simplest ways to make a good soup when I don’t have time to watch over the stove. The vegetables remain firm, and the flavor doesn’t get lost during cooking. There’s no need to skim, nothing burns, and the dishes remain minimal. It also works with chicken leftovers or with wings, thighs, or backs. Tips and Variations Tips - When you open the lid, the steam is strong. Lift it slowly, keeping your face at a distance. - For a clear soup, use cold water at the beginning and don’t move the meat too much in the first 10 minutes. - If the chicken has a lot of fat, you can skim it off the broth at the end with a spoon. Substitutions - You can add root parsley if you have it, in addition to the green one. - If you don’t have bell pepper, the soup can still be made without it, but the flavor will change slightly. - Instead of noodles, you can use vermicelli or even rice (but no more than a handful). - If you don’t use the whole chicken, you can just use thighs, backs, or wings. Variations - For a richer soup, you can add other vegetables: celery, parsnip, or potato. - You can make the soup without noodles, just with vegetables and meat, if you want a low-carb version. - If you don’t want meat in the soup, you can remove the chicken pieces at the end after boiling. Serving Ideas - Serve hot, with extra chopped parsley sprinkled on top. - It also goes well with homemade bread or croutons. - If there’s leftover soup, it can be used as a base for other dishes or as liquid for pilaf. Frequently Asked Questions Can I use only part of the chicken? Yes, you can use just the thighs, wings, or backs. It’s important that it has bones for flavor. How much salt should I add? Salt is added to taste. I add a teaspoon at the beginning and taste again after boiling the vegetables. Can I use homemade noodles? Yes, they turn out very good in the multicooker soup. Add them towards the end, 15 minutes before you turn off the machine. How do I know when the soup is ready? When the meat easily comes off the bone and the vegetables are soft, the soup is done. Check the noodles towards the end. Can I make the soup without noodles? Yes, you can simply skip the step with the noodles and shorten the final cooking time by a few minutes. Nutritional Values Estimate for one serving (approximately 350 ml): Calories: 120-180 kcal (depending on how much meat and noodles you use) Protein: 12-18 g Carbohydrates: 6-10 g Fats: 4-8 g Values can vary greatly depending on how fatty the chicken is and how many noodles you add. Chicken soup remains a fairly balanced option. Storage and Reheating The soup can be stored in the refrigerator, in a pot with a lid, for 2-3 days. If it has noodles, they will absorb liquid, so you may need to add water when reheating. When reheating, put it on low heat until it comes to a brief boil. If you want to keep it longer, you can freeze the soup without noodles. This recipe is easy to adapt to any kind of chicken you have and doesn’t require much attention, which is why I often choose it when I want a quick and clear soup.

Chicken Soup in a Multicooker

Tags

Categories