Chicken Soup PC

By daviddsg

Ingredients

• 6 carrots (leave whole)
• 3 medium onions, chopped
• 1 parsnip (leave whole)
• 6 stalks fresh parsley
• 1 bay leaf
• 4 peppercorns
• 1 chicken (3 1/2 pounds), cut into quarters
• 2 split chicken breasts
• 1 tablespoon kosher salt
• 12 cups water

Details

Servings 6
Adapted from boston.com

Preparation

Step 1

1. In a pressure cooker, lay the carrots, onions, parsnip, parsley, bay leaf, and peppercorns in the bottom. Add the chicken pieces with the neck and gizzard, extra breasts, and salt. Pour in the water.
2. Lock the lid and set over high heat to bring the pressure up. Adjust the heat to maintain medium pressure and cook for 15 minutes exactly. (Important: do not leave the kitchen while the pressure cooker is on; modern cookers are perfectly safe, but you still need to babysit.)
3. Let the pressure cooker sit for 5 minutes. Carefully carry the cooker to the sink and run very cold water onto the top to bring the pressure down. You'll hear the valve make a big sigh. When it's safe to remove the lid, lift it off.
4. Let the soup cool for 20 minutes. With tongs, transfer the chicken to a large bowl. Put the vegetables into one container, tip the broth into another. Discard the parsley, bay leaf, and peppercorns. Let everything cool.
5. Refrigerate the broth. Remove the meat from the chicken bones and transfer the meat to the vegetables. Refrigerate.
6. Remove the fat from the broth. Tip the broth into a soup pot. Add the vegetables and chicken. Bring to a boil and simmer for 10 minutes.