- 1 ½ liters of water
- 1 chicken carcass (include wings)
- 2 papas
- 2 carrots
- 100 grams of pumpkin cut into cubes
- 80 grams of noodles
- 1 stalk of celery
- 1 onion
- 1 clove garlic
- 1 red pepper chili
- 1 bay leaf
- Salt, pepper, oregano and cumin to taste
Wash meats and vegetables. Peel them and cut them into cubes.
In a pot with oil, brown the previously crushed garlic. Add the chicken carcass and wings. Stir and add the root vegetables and vegetables. Add salt, pepper, cumin and put over medium heat. Let them sauté for 5 minutes. Then cover everything with water. Cover the pressure cooker and when it starts to beep, lower the heat and let it cook for 15 minutes.
When the pot has lost pressure, uncover it, remove 500 ml of broth and reserve it for future preparations. Also take out, if you wish, some of the root vegetables and use them for a hot salad. Remove the chicken carcass and wings and let them cool on a plate.
Shred the chicken. Discard bones and skin. Reserve the dough to incorporate into the soup.
Return the broth and remaining vegetables to the pot on the heat, this time uncovered. When it starts to boil, add the noodles. They usually take between 3 and 5 minutes to be ready. Add the reserved chicken masses, stir well and let the soup thicken to your liking.
Serve hot, you can accompany it with a thin slice of lemon.
Enjoy your meal!!