Summary

Ingredients

• 1 soup chicken fresh or frozen
• 2 carrot (s)
• 0.25 ¼ celeriac
• 1 leek stick (s)
• 1 onion (s)
• 4 black peppercorns
• 4 allspice grains
• 3 teaspoons salt
• 1 stalk lovage, fresh or dried
• 2 bay leaves
• 1 teaspoon, leveled curry powder, to taste

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Instructions

1. Thaw frozen soup chicken, wash the chicken well and place in the pressure cooker. Cut the vegetables into large pieces and add them. Add the spices. Add water up to the marked maximum filling level of the pot. Close the pressure cooker and heat until the middle cooking ring appears. Maintain this for 90 minutes.
2. Then take the pot off the stove and let the steam off. Remove the soup chicken and remove the soft meat from the bones and cut into small pieces. Strain the soft vegetables. Put the meat back in the soup. Season the soup again to taste, add a little more curry to taste.
3. The soup tastes delicious with noodles. It can be frozen in portions.