Chicken Soup
2
medium onions, diced
2
ribs celery, diced
1
carrot, diced
2
cloves garlic, minced
2
chicken legs, skin removed
1
bay leaf
4 cups (1 L)
water
3/4 cup (180 ml)
thin egg noodles
•
Brown onions, celery, carrot and garlic on the Brown Setting.
•
Add remaining ingredients, except noodles and cook for 25 minutes
on the low pressure cooker setting.
•
Use Slow Pressure Release method.
•
Remove chicken bones, add noodles and cook without the Cover for
approximately 5 minutes on the Brown Setting until noodles are tender.
•
Serve.
24