Serves: 4
Total Calories: 91
Place all ingredients in cooker. Lock lid and bring to full pressure. Lower heat, maintaining pressure, and cook for 15 minutes. Let pressure drop naturally. Remove chicken and allow to cool. Remove skin and meat from bones. Discard skin and bones. Return meat to broth in cooker.
Cook's Note: For chicken noodle soup, add noodles and simmer, uncovered until noodles are tender. May desire to add additional vegetables, as well.
This Cold-Curing Chicken Soup recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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