Easy Recipes

No, I’m not talking about scraping moldy bread for penicillin,  I’m talking good old-fashioned chicken soup.

The whole family is sick, and to be honest, I didn’t want to eat anything at all yesterday.  Unfortunately I am one of those poor souls cursed with a wife so beautiful that it is impossible to deny her anything, so when she asked in her sickliest voice, “Could you please make your chicken soup?”, I had no choice but to drag myself to the store for a whole chicken and some celery.

This recipe is made in a pressure cooker and is really easy.  The hardest part is not eating all the chicken as you shred it!  Here we go:


1 Whole Chicken, 4-5 lbs, quartered (I had the butcher at the market quarter it for me)

Filtered water

2 tbsp kosher salt (I use Hawaiian sea salt)

2 cups celery, chopped

1-2 cups carrots, chopped

1 large onion, chopped

*Optional –

minced celery leaves, parsley sprigs, bay leaf, store-bought chicken broth


(I’m not going to tell you how to use your cooker, as they can vary)

Place quarterd chicken in cooker (giblets and all).

Add salt and filtered water up to the max-fill line on your cooker.  Add bay leaf now.

Seal and bring cooker up to pressure (15 pounds).

Once pressure is reached, turn heat down to maintain pressure and set timer for 50 minutes.

Reduce pressure and pour chicken and broth through a strainer or colander.  Put broth back in pressure cooker.

Add veggies to broth, and top water back up to max-fill line (I had a carton of broth in the cupboard so I used that as well).  Seal and cook for 10 minutes (after pressure reached).

While veggies cook, debone the chicken.  It will be hot!  I give the dog all the skin and organs, though i suppose you could puree the organs in some broth and add it back if you like.  Shred it up as fine as you like, I tear into it with my hands.

After veggies are done, add chicken back in and simmer for a few minutes to reheat the chicken.

There you go! Fast and easy, and canned soup will never be good enough again!  I add a little bit of habenero sauce to my bowl for a serious sinus flush!

Got any good sick-day recipes? Link them in the comments!



Tonight we had another great roast in the Crock-Pot.  The best thing about the slow cooker is that it makes cheap meat like chuck roast melt in your mouth.  Here’s our super-simple version:


1 3lb. chuck roast

3 cups  (or more) carrots

2 cups  (or more) button mushrooms

3/4 cup water


Olive Oil

Salt & Pepper

Optional ingredients (for folks without picky little eaters…):

5-6 cloves of garlic, smashed with the flat side of a knife

1/2 onion, sliced

Directions: Cut roast into 3 or 4 large chunks, season well with salt & pepper.  Heat butter and olive oil in a large skillet.  Brown roast chunks on all sides.  Place carrots in bottom of Crock pot, and add the water.  Place meat on top of carrots, and mushrooms (and garlic and onions, if desired) on top of meat.  Cook on low 8-10 hours or high for 5-7 hours (low and long is way better).  Remove meat and shred (mix that fat in! I also like to mix a little more butter into the meat ;))  Remove veggies, reserving the juice.  The meat juices make a great sauce as-is or seasoned to taste.  Plate, serve, and FEAST!