Confinement Chicken Soup

To make Confinement Chicken Soup, start by adding all the ingredients into a large pressure cooker with 2 cups of chicken stock. Pressure cook for 5 minutes, then cool the cooker. Remove the chicken and keep it warm. Strain the soup into a large pot, discarding the mash. Add the remaining stock and reduce it by simmering on medium heat for about 20 minutes. You can then add sliced carrots or any vegetable of your choice, bring it to a boil, and finally, add the chicken back in to simmer for another 5 minutes before serving.

Yes, Confinement Chicken Soup is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Just ensure that the chicken stock you use is also gluten-free, as some commercial stocks may contain gluten.

If you're looking for a substitute for chicken in Confinement Chicken Soup, you can use firm tofu or chickpeas for a vegetarian option. For a different protein, consider using turkey or even a mix of vegetables like mushrooms and beans to maintain the soup's hearty texture.

To store leftover Confinement Chicken Soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing the soup in portions for up to 3 months. Just remember to leave some space in the container for expansion when freezing.

Confinement Chicken Soup pairs wonderfully with crispy rusks or crusty bread for dipping. You can also serve it alongside a fresh salad or steamed vegetables for a complete meal. For a refreshing touch, consider adding a squeeze of lime juice just before serving to enhance the flavors.