Chicken Soup
Serves 6
Ingredients
1 - 4-pound chicken
1 medium onion, quartered
6 cups water
1 tablespoon kosher sea salt
6 whole peppercorns
2 celery stalks, diced
2 carrots, peeled and sliced
1 fresh bay leaf
1 sprig thyme
2 cups cooked wide egg noodles
1 tablespoon fresh parsley, chopped
Prepara8on
Place chicken, onions, water, salt and peppercorns into pressure cooker, and secure lid.
Select the soup func8on, press the 8me set buMon un8l 45 minutes is displayed and set the
pressure knob to high.
When cooking is complete and pressure is fully released open the lid, use cau8on when opening
the lid.
Strain the stock, and set aside.
Remove chicken meat from bones and place meat back into pressure cooker.
Add strained stock, celery, carrots, bay leaf and thyme to pressure cooker, secure lid.
Select the vegetable func8on.
When cooking is complete and pressure is fully released, use cau8on opening lid.
Discard the bay leaf and thyme.
S8r in the cooked egg noodles.
Sprinkle soup with parsley, and serve.
23
