It’s cold outside. My space heater is on and I can hear the rush of the wind through the trees outside, who are holding on to their colored accessories – the leaves – with determination. It’s Friday today and one of those afternoons when I wish I would be home tonight for the Shabbat Crew – Martha returning from Israel, Levi and Zoe running around and Liat and Sari chasing them, while somehow, those of us that got bumped into being the ‘older’ generation, sip wine and argue politics and laugh.
A standard staple of Shabbat in the Shem-Tov setting is Martha Shem-Tov’s chicken soup. You’d never know how quick and easy it is – with the help of course of the brilliant modern-day invention of the pressure cooker. A must have. Shabbat Shalom.
- 3 carrots – chopped in big chunks
- 3 stalks celery
- 2 cooking onions
- garlic cloves (optional – Martha doesn’t include them, but I love the kick)
- 1 parsnip
- parsley & dill
- a slice of green cabbage (secret ingredient outed)
- chicken – I use chicken thighs – about 4. I take the skin off, but you could leave it on
- salt and pepper
- Rinse everything. Clean chicken.
- Place chicken in pressure cooker, and then situate the veggies etc all around it – but placing the dill and parsley on top. [we don’t chop the celery parsely or dill because we remove them at the end – but you could chop up the dill and parsley and leave it in]
- Add the salt and pepper
- Add cold water to the line indicated on the pressure cooker; close and seal
- Bring to a boil; wait for the little thingy to pop up ; cook for 20 minutes on med-high; once the pressure cooker makes the sounds of a “choo-choo” train (sorry – it’s the best way I can explain it) reduce the heat and cook for 15-20 minutes
- Turn off heat; Let it cool. Once the red thing on the pressure cooker goes down it means its safe to open.
- Strain it as you like it – taking out the things you don’t like in it and leaving in the things you do (I chop up the chicken pieces and include them in the broth)
- Serve with Mazto Balls and the Osem Soup Croutons. I season with ground black pepper and garlic salt – but I have a bit of a garlic addiction.
DISCLAIMER: BE VERY CAREFUL USING THE PRESSURE COOKER: read and watch the accompanying video for directions if you are not experienced with it – otherwise can be rather dangerous. But once you get the hang of it, you’ll never make chicken soup without it.
Additions: you can add boiled potato (don’t cook it in the broth – makes the broth cloudy); Martha used to add lima beans, a throw back from her Poland days. But don’t knock it – they are surprisingly delicious.