- 1.5 liters of water
- 1 chicken carcass (including the wings)
- 2 potatoes
- 2 carrots
- 100 grams of diced pumpkin
- 80 grams of pasta
- 1 stalk of celery
- 1 onion
- 1 clove of garlic
- 1 red bell pepper
- 1 bay leaf
- Salt, pepper, oregano, and cumin to taste
Wash the root vegetables and greens. Peel them and cut them into cubes.
In a pot with oil, sauté the crushed garlic until golden. Add the chicken carcass and wings. Stir and incorporate the root vegetables and greens. Season with salt, pepper, and cumin, then set to medium heat. Let everything sauté for 5 minutes. After that, cover it all with water. Close the pressure cooker, and when it starts to sound, lower the heat and let it cook for 15 minutes.
When the pot has released its pressure, uncover it, remove 500 ml of broth, and set it aside for future recipes. If you wish, also take out some of the root vegetables and greens to use for a warm salad. Remove the chicken carcass and wings and let them cool on a plate.
Shred the chicken. Discard the bones and skin. Set aside the meat to mix it into the soup.
Put the broth and the remaining vegetables back in the pot over heat, this time uncovered. Once it starts to boil, add the noodles. They usually take about 3 to 5 minutes to be ready. Incorporate the chicken pieces you had set aside, stir well, and let the soup thicken to your liking.
Serve hot, and it can be accompanied by a thin slice of lemon.
Enjoy your meal!