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**Maypeevophy** · 09-23-2009, 09:44 PM

I am working on other soups....I forgot to buy celery today so I have to wait till tomorrow. Going to try to make asparagus soup....maybe celery soup need the stock....

Ok so here is the recipe for my stock. This works best if you have a pressure cooker--but I suppose you could just boil it for about 2 or more hours.

I bought three whole chicken breasts (with the bones) at whole foods. The organic all natural kind
Took all the skin and visible fat off.
put them in my pressure cooker with
a half head of celery-- leaves and all
an onion
water to cover plus an inch.
I dont measure so I will guess here.....
tsp garlic powder
tsp onion powder
tsp celery seed
tsp black pepper
a few shakes crushed red pepper
tsp mixed Italian seasoning (I think its oregano, marjoram, thyme, basil)
and salt. Now that is tricky---the more you use the better it will taste...but stalling is not an option so as little as you think is possible. You can always add.
I pressure cook for a 20 minutes to half hour after it starts rocking.
Then I strained out the onion. Wouldn't want to mix veggies!

YUM!!!!! AND the celery that day is awesome I ate it with the boiled chicken as a soup.
Just like mamma makes.....LOL

BTW I had the onion soup for lunch and REALLY diluted it more. SO I believe you could add another cup of stock in the recipe for 6 total
Happy Munching....
Made baked apples last night too and yesterday was a good day.....
I am a really good chef if I do say so myself--- so feel free to ask me anytime--- any questions.
I am working on a homemade mustard.

09-23-2009, 09:44 PM	#19
Maypeevophy Join Date Oct 2005 Posts 337 Senior Member	I am working on other soups....I forgot to buy celery today so I have to wait till tomorrow. Going to try to make asparagus soup....maybe celery soup need the stock.... Ok so here is the recipe for my stock. This works best if you have a pressure cooker--but I suppose you could just boil it for about 2 or more hours. I bought three whole chicken breasts (with the bones) at whole foods. The organic all natural kind Took all the skin and visible fat off. put them in my pressure cooker with a half head of celery-- leaves and all an onion water to cover plus an inch. I dont measure so I will guess here..... tsp garlic powder tsp onion powder tsp celery seed tsp black pepper a few shakes crushed red pepper tsp mixed Italian seasoning (I think its oregano, marjoram, thyme, basil) and salt. Now that is tricky---the more you use the better it will taste...but stalling is not an option so as little as you think is possible. You can always add. I pressure cook for a 20 minutes to half hour after it starts rocking. Then I strained out the onion. Wouldn't want to mix veggies! YUM!!!!! AND the celery that day is awesome I ate it with the boiled chicken as a soup. Just like mamma makes.....LOL BTW I had the onion soup for lunch and REALLY diluted it more. SO I believe you could add another cup of stock in the recipe for 6 total Happy Munching.... Made baked apples last night too and yesterday was a good day..... I am a really good chef if I do say so myself--- so feel free to ask me anytime--- any questions. I am working on a homemade mustard.
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