Chicken And Pasta Soup

1. 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.

2. 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.

3. 3

   Cover with water and place the pressure cooker on the stove on high heat.

4. 4

   Cover with the lid and cook on medium heat for 40 minutes.

5. 5

   Remove from the heat and scoop the foam from the broth.

6. 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.

7. 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.

8. 8

   Add the remaining oil to a skillet on high heat. Saute the onion and bell pepper for about 5 minutes.

9. 9

   Add the chicken and cook for another 5 minutes.

10. 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.

* Per serving · 4 servings · Values may vary.