Chicken Soup

Chicken Soup

Ingredients:

  • 1 (4-pound) whole chicken, bone in, fat removed, divided into pieces
  • 2 garlic cloves
  • 4 cups celery, chopped
  • 4 cups carrot, chopped
  • 4 cups potato, chopped
  • 2 cups bell pepper, chopped
  • 1 cup onion, chopped
  • 1 cup green peas
  • ¼ cup cilantro, chopped
  • 2 chicken flavor bouillon cubes
  • Salt and black pepper to taste

Procedure:

  1. Fill two thirds of the 8-quart Dutch Oven with water. Add chicken pieces and garlic cloves.
  2. Cover with the Redy-cook valve open and cook at medium-high. When the valve whistles (in about 8 minutes), reduce temperature to medium. Stir in remaining ingredients, salt and pepper to taste.
  3. Cover with the valve closed and cook for 20 minutes, or until chicken and vegetables are cooked.
  4. Serve immediately with tortillas or your favorite bread. Reserve left over chicken for the other two recipes.