Pigeon and Pasta Soup

• 1 liter water
• 50 grams chorizo
• 1 onion (peeled and halved)
• 1 chicken stock cube
• 200 grams pasta (Your choice)
• 1 pinch of salt
• 1 handful of parsley (optional)
• 2 whole pigeons (add 3 if you like it extra meaty)

1. Salt the meat a few hours before cooking.
2. Add the pigeon, chorizo, onion and water to a pressure cooker.
3. Cook for around 80-90 minutes.
4. Once able to open the cooker, remove the meat including the chorizo to let it cool down.
5. Use the remaining water to make the rest of the soup.
6. Adding more water if required.
7. (Depending on your preference have a little or as much water as you prefer in your soup).
8. Bring to the boil and add the pasta and stock cube.
9. Cook for around 8 minutes.
10. In the meantime start preparing the pigeon by cutting it and shredding it, de-bone as much as possible.
11. Add the pigeon back into the soup and continue to cook for another 10-12 minutes.
12. Add the parsley whole 2-3 minutes before removing the pan from stove.
13. Optional can leave the chorizo out or add sliced at the end.

water, chorizo, onion, chicken, pasta, salt, handful of parsley, pigeons

Taken from cookpad.com/us/recipes/349037-pigeon-and-pasta-soup (may not work)