July 11, 2017
Comfort Food, Dinner, Soups/Stews,
Poultry, Chicken, Vegetables, Austrian, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Pressure Cooker, Stove Top, Make it from scratch, Bone-in Pieces more
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"In Austria "Frittatensuppe" is widely loved throughout the country. It has a rich broth served with wide noodles made by slicing freshly made crepes flecked with fresh herbs. In this recipe, it gives instructions to cook broth, veggies, and chicken by the use of a pressure cooker, but if one is not available, cook it in the traditional manner as you would any other chicken soup."
In a pressure cooker, combine the chicken, carrots, onion, celery, garlic, thyme, bay leaf, parsley, dill. Add Chicken Stock to cover. Secure the lid. Turn on the pressure cooker. When pressure has been reached, cook for 30 minutes. Turn off and let pressure release naturally.
Meanwhile, make the crepe batter. In a bowl, combine the flour, egg, pinch of salt, 2 tablespoons butter, and 2/3 cup milk.
Whisk until smooth. Whisk in the parsley and chives.
Whisk in enough more milk to form a batter that lightly coats the back of a spoon.
Line a baking sheet with parchment paper.
Brush a 10-inch nonstick pan over medium heat with some remaining butter.
Add 2 ounces of the batter and swirl to coat the bottom. Cook until browned, about 1 minute per side.
Slide onto parchment paper. Repeat with remaining butter and batter.
To make the noodles, roll up the crepes into cylinders. Cut crosswise into strips 1/4 inch wide.
Using tongs, remove the chicken from the stock. Remove the skin. Pull the meat from the bones in shreds and mound in the centers of serving bowls.
Top the chicken in each bowl with crepe noodles.
Season the broth to taste with salt and pepper. Ladle the broth and vegetables from the pressure cooker over the chicken and noodles.
Sprinkle with minced parsley and dill. Garnish each bowl with a dill sprig and serve immediately.
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