Cooking with Cathy: Pressure Cooker Chicken Soup

Updated 10 months ago

Pressure Cooker Chicken Soup

 

One 3 1/2 to 4 lb. chicken

1 small onion halved

1 medium carrot, quartered

1 medium stick of celery

3 sprigs parsley

2 egg whites, lightly beaten

6 peppercorns

1 1/2 tsp. salt
Place all ingredients in pressure cooker. Add water to cover, keeping ingredient level below line on cooker.

Cover, according to pressure cooker directions, making sure that seal is secure.

Place over medium-high heat.

When the pressure cooker rocker is moving, lower heat so that it rocks slowly, but steadily.

Cook for 20 minutes. Remove from the heat and allow to cool completely.

When the lock has released open pot and strain out solids. Use the stock and cleaned chicken pieces in soup. Serve over egg noodles and cooked carrot slices.


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