We followed this Nigella Lawson recipe for Cold Cure Soup: https://cooking.nytimes.com/recipes/11994-cold-cure-soup Our modifications: first, we converted this 1.5 hour stovetop recipe into a 40 min pressure cooker recipe. This is how: place 3 lb chicken wings, 1 lb skinless boneless chicken breasts (about 2, which are not part of Nigella’s recipe), one 3-inch peeled fresh ginger knob, the juice and zest from one navel orange and one lime, a large cinnamon stick, and 2 tsp Kosher salt (reduced from 1.5 Tbsp) in the bottom of a pressure cooker. Add enough water to cover but made sure not to exceed the “2/3 level max” level marked inside the pressure cooker pot; for us, this resulted in 2.5 quarts (10 cups) rather than 3 quarts of water (12 cups) being added. Second, after locking the pressure cooker, cook on medium-high heat until it hits high pressure (3 rings on my Splendid pressure cooker), and then maintain that high pressure for 17-19 mins. Third, turn off heat and move pressure cooker to a cold burner and follow the natural release method (about 10 mins). Fourth, remove lid, then remove chicken and aromatics from the broth. Shred the chicken meat, discarding bones and skin (if you want to add noodles, see Note). Return meat to pot, season to taste (we added about 2 tsp black pepper), and serve, garnishing each serving with sliced jalapeño. (Apr. 2019)
Note: This is not part of the original recipe, but while shredding the chicken, you can add uncooked pasta (such as egg noodles) to the broth and cook until al dente. And then fold the cooked chicken once the pasta is done. We found that 4 oz (¼ lb) uncooked egg noodles worked well with 10 cups of broth.
Cooking Adventures 