Creamy Turkey Or Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Another goodie out of my mother's kitchen. A variation of the classic Greek egg-lemon soup, I add a few vegetables which I puree into the broth. Ingredients:
1 small carrot; peeled & chopped |
1 small potato; peeled & cubed |
1 small onion; peeled & cubed |
1 turkey drumstick; or 2 lrg chicken legs |
2 small chicken bouillon cubes |
1/2 cup orzo pasta |
2 eggs |
2 lemons |
Directions:
1. Put prepared vegetables, poultry and bouillon cubes in pressure cooker.
2. Add enough water to cover.
3. Lock pressure cooker lid.
4. Bring to high pressure and cook for an additional 30 minutes.
5. Release pressure, remove the meat and set aside to cool.
6. Strain broth from pressure cooker into a clean pot.
7. Puree vegetables and return to broth.
8. Add an additional cup or 2 of water if broth looks a little too thick.
9. Heat to boiling and add orzo.
10. Meanwhile, remove and discard the bones from the chicken/turkey, cut up the meat and add to pot when the orzo is tender.
11. Add eggs and lemon to blender and mix well.
12. Slowly add about a cup of soup from the pot to the mixture.
13. Pour this back into the soup.
14. Serve.
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