Go Back
Calabrian Spring Onion Chicken Soup with Ricotta Posted on May 18, 2015 | By sarah | 4 comments Hey, it’s my bloggerversary. I know, a year already? I’m totally shocked I haven’t abandoned this thing yet. I’d like to thank all of you that read and comment and generally make me feel less socially awkward. You guys are the very best. So I decided to make some chicken soup for this special occasion. Why? Because my most popular recipe on this site is my Peruvian Cilantro Chicken Soup recipe, and I’d like to dethrone it. I’m in competition with myself. It’s so tiring. I’m so very tired. (And this is actually two recipes in one.) Calabrian Spring Onion Chicken Soup with Ricotta | NutrientsYouFools.com Calabrian Spring Onion Chicken Soup with Ricotta –Looks like an Italian flag I’m going to walk you through the whole process of making this soup. From making the onion-y broth in your pressure cooker, to the soup itself and it’s garnishes. We can do this together. Let’s start with the pressure cooker. I’m sure you all are very familiar with my stance on them about now. Whether you like the grown-up stove top models (Kuhn Rikon, WMF, Fagor) or the bulky yet “set it and forget it, oh so popular in paleo-sphere” electric versions (Instant Pot), you would be better off with one in your life. If you are serious about broth-making, that is. For this recipe, I just stuffed a chicken, some chicken-y pieces, and a TON of spring onions, garlic, and red onion into my pressure cooker. I was going for maximum allium action. So, if you don’t like onions, I can’t help you. No one can. Spring Onion Chicken Soup with Ricotta2 Spring Onion Chicken Soup with Ricotta5 If you are starting with a pressure cooker that is 7 quarts (or bigger), you will have lots of leftover broth. I used my extra broth to make rice (and froze the rest). Then I put that brothy rice in my soup. Always choose broth over water. That’s my motto. Kind of like that whole “blood is thicker than water” saying, but with broth. Well, I had never actually heard of anyone adding ricotta to a soup, but it sounded like a really genius idea (why thank you) and there you go, I did it. I suggest you try it too. Or maybe it’s already your family tradition and I need to get out more? Spring Onion Chicken Soup with Ricotta And lastly, the Calabrian chile paste. It’s my latest obsession. From the Southernmost Italian region of Calabria, these small red chiles are often sold ground into a paste mixed with olive oil, vinegar, and salt. They are a perfect complex balance of spicy, sweet, salty, fruity, and a teeny bit smokey. They should be an easy find at well stocked grocery stores, especially those that have an “international” aisle. I was actually sick a few weeks ago and my throat was so sore I couldn’t eat anything spicy. My Glob, it was so hard. I would look at my vast chile pepper collection and just want to sob. I’m healthy again and I’ve been eating the Calabrian chile paste on almost everything. Mixed into sardines, in my salad dressings, pasta sauce, added to roasted vegetables. I think I want to make a Szechuan style hot pot with it next, but Italian. Hey, did I just invent Italian hot pot? I also hear it’s really good on sweet potatoes, so that’s also on my chile pepper wish list. (Actually a real wish list I have.) (Under my pillow.) (Shhhh….) Pressure Cooker Spring Onion Chicken Broth

Pressure Cooker Spring Onion Chicken Broth

A rich, delicious broth made from a whole chicken and plenty of alliums. Done super fast in your pressure cooker. Use this recipe to make my Spring Onion Chicken Soup with Ricotta.
Prep Time 5 mins
Cook Time 1 hr


  • 1 whole chicken (with head and feet if possible)
  • 2 pounds of chicken feet (or chicken necks/wing tips)
  • 1 whole red onion, cut into quarters
  • 1 bunch of scallions, roughly chopped
  • 1 head of garlic, split in half


  • Add everything to your pressure cooker (I use a 7 quart Kuhn Rikon.) And add water to max fill line. Pressure cook on high for 60 minutes then allow to pressure to release naturally. Strain* the broth and harvest the chicken meat and set it aside.
  • Ready to be used in soup, stews, rice-making, etc. Freeze any leftover broth.


  1. If you'd like to do this without a pressure cooker, add all ingredients to a stock pot, bring to a boil and then simmer on low for 3-4 hours.
  2. *Keep all boney parts for your next chicken broth. They freeze well.