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1
Add 1 tablespoon of oil to a skillet on medium heat. Saute the onion for 5 minutes and add to a pressure cooker. Add a chicken carcass to the skillet and saute for 5 minutes.
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2
Add the carcasses, turnip, leeks, potato, celery, carrots, chicken breast, veal shank, veal knuckle bone, bay leaves, chicken legs, parsley, black pepper, and salt into a pressure cooker.
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3
Cover with water and place the pressure cooker on the stove on high heat.
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4
Cover with the lid and cook on medium heat for 40 minutes.
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5
Remove from the heat and scoop the foam from the broth.
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6
Run half of the broth through a sieve and set aside. Add more water to the pressure cooker. Cover and cook for another 20 minutes.
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7
Strain the remaining broth through a sieve and mix with the other broth. Allow it to cool and remove the excess fat. Set aside 1 liter of broth and freeze any leftover broth.
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8
Add the remaining oil to a skillet on high heat. Saute the onion and bell pepper for about 5 minutes.
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9
Add the chicken and cook for another 5 minutes.
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10
In a large pot, add the chicken broth and vegetables. Place the pot on the stove and bring it to a simmer. Cook for about 7 to 10 minutes, until the pasta is al dente.
