Grandma’s Old Fashioned Chicken Soup
The reason why I call this “old-fashioned” chicken soup is because nowadays, with the advent of so many tinned, packet and dehydrated versions of soups, taking the time in today’s busy fast paced life to cook an old-fashioned recipe which can take a couple of hours, is not something everyone is willing to do. As usual, and because I also have a full-time job, I cut corners as much as I can without compromising on ingredients and taste.
This version of my grandmother’s chicken soup, is not left to simmer for a couple of hours on the hob (although nothing is stopping you from doing this) as she did, but rather cooked in a pressure cooker where your ingredients will cook in just about an hour.
There are two different ways you can serve up the chicken soup, as I have in this recipe where I cooked a whole chicken, then placed it in the oven for half an hour to crisp up, to serve with some roasted potatoes, shredding just some of the chicken back into the soup, or you can extract whatever chicken pieces you used from the soup and shred this back into the liquid to give it full substance.
Don’t forget though, at the time my granny made this, there were probably lots of mouths to feed, so she would use it like I did, and make a complete meal out of this recipe.