Add water, bay leaves, boullion, onion, chicken, seasoning salt and
pepper to the pressure cooker.
Secure the lid and set the dial to 35 minutes.
When cook @me is complete, and pressure has fully released, carefully
open lid.
Remove the chicken parts and set aside to cool.
Strain the stock and add back to the pressure cooker.
When the chicken is cool enough to touch, discard the bones and skin
and add the chicken meat back into the pressure cooker.
Add carrots, celery, egg noodles, mushrooms, parsley, sherry and
rosemary.
Secure lid and set dial to 5 minutes. When cook @me is complete, and
pressure is fully released, carefully open lid.
Set dial to 2 minutes, add Parmesan and cream, if using, and cook for an
addi@onal 2 minutes with lid off. Adjust seasoning, if needed.
Ladle into bowls and serve with French bread.
48
