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SOUPS
CHICKEN SOUP
Serves 6 to 8
INGREDIENTS
1½kg chicken pieces (legs, wings, thighs,)
6 chicken feet, nails removed with scissors
200g chicken giblets
1 medium onion, quartered
2 carrots, peeled and cut into 3cm slices
1 celery stick, including green leaves, halved
1 parsnip, peeled and chopped
4 sprigs parsley
3 sprigs fresh dill
¾ teaspoon salt
10 peppercorns
1-1.25 litres (4-5 cups) boiling water
METHOD
Sauté Setting
1. Wash chicken and giblets thoroughly
and cut off excess fat.
2. Sauté in Breville Fast Slow Cooker
3. Press FUNCTION button then
select SAUTE, ensure indicator light
illuminates. Enter 15 minutes TIME,
time is displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
4. Into removable cooking bowl place all
ingredients and cover with boiling water.
Bring soup to a boil and carefully skim
scum off the top with a large spoon.
Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
6. Enter 30 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned
to PRESSURE position and
Pressure Control Dial turned to
MEDIUM position.
8. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10. Open lid. Let soup cool and
strain through a sieve. Refrigerate
soup overnight.
11. Next day, remove and discard fat from
top of soup. Heat soup and adjust
seasoning. Serve with egg noodles.