Stewed Chicken soup is a favorite of mine as I have mentioned so many times before! Today, my poor hubby is sick and he requested some chicken soup, stat! I wanted to make it quick because he barely had an appetite, and I didn’t want him to lose it waiting on me to make soup. That’s why I decided to pull out the Instant Pot. I’ve only made soup in it so far, but I am excited to experiment more and share recipes with you all.
Here’s what I used today:
• 1 lb of Chicken Feet + 1 lb of Boneless Chicken Breast- cleaned, washed and cut up
• ½ cup of Caribbean Green Seasoning (a combo of chadon beni/bandhania/recao/culantro/ngo gai/sawtooth coriander + garlic + hot peppers + cilantro)
• Salt + Black Pepper
• 1-2 tablespoons of Ketchup (optional)
• A drizzle of Dark Soy Sauce
• A sprinkle of pure turmeric powder (or freshly grated if you have) + grated ginger + lemongrass/fevergrass root
• Ground Provisions- eddoes + sweet potatoes + aloo (potatoes) + cassava (yuca)
• 1 cup of chopped Pumpkin + 1 large Carrot, sliced or grated
• 1 stalk of Celery, chopped
• 6-8 Ochroes (Okra) - I used frozen ones
• 1 tablespoon of brown sugar
• 1 tablespoon of Avocado Oil
• 1 ½ cup of Coconut Milk (I used Thai Kitchen Organic Unsweetened because I didn’t have fresh one)
For the dumplings
• 2 cups of flour
• 1 tsp salt
• 1 cup of coconut milk + water to make a semi-firm dough
Finish soup with celery leaves, scallion (Trinbagonian chive), cilantro + bandhania/chadon beni
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Love,
R.
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