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.
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