Aromatic Chicken Soup

Ingredients:

Base

●      1 Tbsp. coconut oil

●      1 cup minced shallots

●      3 Tbsp. minced garlic

●      1 Tbsp. butter

●      ¼ cup minced red bell pepper

Soup

●      ¾ cup carrots, diced

●      ½ cup cheddar cheese, grated 

●      1 pound chicken breast fillets, diced

●      1 cup green cabbage leaves, tough cores removed, julienned

●      ½ cup frozen peas, thawed, drained

●      ½ tsp. fish sauce, add more later if needed

●      1 heaping Tbsp. dried black fungus (black wood ear mushrooms), soaked in warm water for 10 minutes, mushrooms, rinsed, drained, julienned, approximately ¼ cup, optional

●      2 cups Homemade Peppery Chicken Stock, Unsalted

●      1 small link dry-cured Spanish chorizo, diagonally sliced into ¼-inch thick half-moons, approximately ½ cup

●      1 cup napa cabbage leaves, julienned

●      1 cup cooked salad or elbow macaroni

●      1 cup table cream

●      1 cup water

●      ¼ tsp. white pepper

Directions:

  1. Press: SAUTÉ and HIGH.

  2. Pour all base ingredients into a Yedi Pressure Cooker. Stir-fry until onions are limp.

  3. Add in chicken and chorizo . Cook until chicken browns and sausages’ fat renders out.

  4. Stir in carrots, chicken stock, fish sauce, mushrooms, peas, water and white pepper.

  5. Press: SLOW COOKER and LOW. Set the timer to 5 hours. Secure lid.

  6. After the cooking cycle, stir in remaining ingredients. Secure lid. The machine should be on its KEEP WARM function. Set aside for 5 to 10 minutes to wilt vegetables. Taste. Adjust seasoning if needed.

  7. Pour soup into bowls. Serve immediately.

 

Matthew Revich