Ingredients for 4:
- 1 thigh and against thigh of chicken
- 2 celery stalks
- 2 carrots
- 2 eggs
- Pieces of ham to taste
- 1 slice of bread (optional)
- 1 sprig of mint
- 1 knee or back bone
- 3 teaspoons of salt
- 1 stalk of leek
- 2 liters of water
Preparation:
1. In a pressure cooker, put 2 liters of water and bring it to a boil.
2. Meanwhile, go adding the ingredients. Start with the meat so it cooks before anything else. Let cook for 15 minutes uncovered.
3. Add the vegetables cut into halves, add the salt and close the pressure cooker for 20 minutes. Then, remove and reserve the meat and vegetables, straining the broth.
4. Use the broth to prepare a soup with noodles or rice. When it’s ready, add some mint leaves.
5. Cook a couple of eggs and toast or fry a few squares of bread. Cut a few pieces of ham into small cubes and shred the meat.
6. Serve the hot soup and, in another plate, serve the picadillo so that each diner can add it to their liking.