Chicken Soup (broth-style)

By: Patricia Rivero

Chicken Soup (broth-style)
cuisine icon Course
Soup
cuisine icon Keywords
4 servings, black peppercorns or 6 allspice berries, chicken, cups (3.5 l) water, dried oregano, egg, eggs, instant pot pro tested, instant pot tested, linguine noodles, meat, of chicken, onion, pasta, Patricia Rivero, pc ginger, peeled, pink potatoes, pro plus tested, soup, the green and white part, to taste

serving icon Servings
4 Servings
Ingredients
  • 4 pcs of chicken
  • 8 cups (3.5 L) water
  • 2 tbsp dried oregano
  • 8 black peppercorns or 6 Allspice berries
  • Salt to taste
  • 1 pc ginger, peeled
  • 3 pink potatoes
  • ½ lb (250 g) linguine noodles
  • 3 eggs
  • 4 heads long green onion, the green and white part
Instructions
  • In the Instant Pot bowl, add the water, salt, pepper, oregano, ginger, eggs (in their shell, well cleaned), noodles, and the peeled potatoes (halved or quartered if very large). Press Soup/Broth and set the time to 7 Minutes.
  • When done cooking, let the pot release steam naturally for 4 Minutes. Then press Cancel and turn the steam release handle to Venting. Once all pressure is released, open the lid.
  • Remove the noodles, eggs and potato. Leave the broth.
  • Add the chicken to the Instant Pot bowl with the broth. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 15 Minutes.
  • When done cooking, let the pot release steam naturally for 4 Minutes. Then press Cancel and turn the steam release handle to Venting. Once all pressure is released, open the lid.
  • To each soup dish, add potatoes, noodles, one piece of chicken, hard-boiled egg, and broth; top with green onion (chopped). Serve hot.
  • Serve with lemon and ground rocoto chili pepper.
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