Recipe: Chicken Soup and Variations (Presto Pressure Cooker Manual, 2006)

CHICKEN SOUP

1 1⁄2 pounds chicken, cut into serving pieces
4 cups water
1⁄2 cup sliced carrots
1⁄2 cup chopped onion
1⁄4 cup chopped celery
1 teaspoon salt
1⁄4 teaspoon black pepper

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Remove pieces of chicken from cooker and let cool. Remove meat from bones and return meat to cooker. Heat through (without pressure).

CAUTION:
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER 1⁄2 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

Makes 4 servings

DELICIOUS SOUPS FROM CHICKEN SOUP:

CHICKEN SOUP STOCK
Strain Chicken Soup to make stock.

CHICKEN NOODLE SOUP
Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste. Makes 6 servings

CHICKEN DUMPLING SOUP
Mix together 1 beaten egg, 1⁄2 cup milk, and 1⁄2 teaspoon salt. Stir in 1 1⁄8 cups flour. Bring finished soup to boil in cooker (without pressure). Drop dumpling mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes. Makes 6 servings

CHICKEN RICE SOUP
Add 1 cup cooked rice to finished Chicken Soup. Heat through in cooker (without pressure). Salt and pepper to taste. Makes 6 servings

Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006