Chicken Noodle Soup Pressure Cooker

1 whole chicken, 3-5 pounds

3-4 peeled carrots, chopped

3-4 ribs of celery, chopped

1 yellow onion, chopped

2 tablespoons of chicken soup base (Essenhaus)

2-3 cups of water

1-2 bay leaves

1 tsp Cajun seasoning

1/2 tsp rosemary

1/2 tsp thyme

2 tsp garlic powder

Pepper, lots of pepper

Kluski noodles

1 bag of frozen mixed veggies

Chop half your onion and place in the bottom of your pressure cooker. Place your whole chicken on top of the onions. Add your chicken soup base to the pot with 2-3 cups of water (enough to half cover the chicken). If you prefer to use chicken stock/broth you may use that instead of soup base. Sprinkle your seasonings on top of the chicken. Bay leaves, Cajun seasoning, rosemary, thyme, garlic powder, pepper. If you’d rather not use the Cajun seasonings you can use seasoned salt instead. Put the lid on the pressure cooker and set to stew or manual pressure cook. I cooked mine for 30 minutes and let it release it‘s own, but my bird was still frozen. Once your pressure cooker has released, carefully remove your bird and place in a large bowl or on a cutting board. Let it cool so you can handle it. Pick the meat from the bones, you can shred the meat with 2 forks or chop with a knife. Return your meat to the pot and add carrots, onions, celery, and noodles. Now depending on the cook time for your noodles will depend on how you’d like to proceed. You can put the lid back on and pressure cook your veggies and noodles, or place a lid on your pressure cooker and set to sauté to boil the noodles.

Once noodles are done add frozen veggies. You shouldn’t need to continue on sauté, you could set to warm. Your pot and contents are hot enough to cook your frozen veggies. Should only take 5 minutes or so. Season with salt and pepper to taste.

If frozen veggies are added too soon they get soft and mushy. I have used other chicken soup base brands and it definitely changes the soup. Make sure to get this kind