CHICKEN SOUP
SERVINGS: 4
1 3-4lb. whole chicken
1 sprig rosemary
1 sprig thyme
1 medium onion. Quartered
1 teaspoon turmeric
6 cups water
1 tablespoon kosher salt
6 whole peppercorns
2 celery stalks, diced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 tablespoon fresh parsley, chopped
Place chicken, rosemary, thyme, onion, turmeric, water, salt and peppercorns
into pressure cooker; secure lid.
Select MEAT/POULTRY, increase time to 45 minutes; press START.
When cooking is complete, strain the stock, and set aside.
Remove chicken meat from bones and place meat back into pressure cooker.
Add strained stock, celery, carrots, and parsnips to pressure cooker; secure lid.
Select FISH/VEGETABLES; press START.
When cooking is complete, sprinkle soup with parsley and serve.
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