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1
Heat olive oil or butter in pressure cooker on high.
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2
Add leeks, and saute until they are limp and begin to look transluescent.
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3
Add garlic and herbs, continue stirring until very fragrant.
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4
Add pepper and chicken breasts and white wine, simmer off alcohol.
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5
Add 2 quarts of broth or stock, bring to a boil, close and lock lid on highest pressure setting.
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6
When the cooker is brought up to pressure and the lid seals, turn down the heat and set the timer for eight minutes.
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7
When the timer goes off, take cooker from heat, open steam valve and release pressure fully.
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8
Open cooker and fish out cooked chicken with tongs, and set aside on a cutting board.
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9
Add carrots to broth, bring to a boil, close lid, lock it, bring to full pressure, turn the heat down to medium low and set timer for two minutes.
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10
When timer goes off, take cooker from heat, open valve and release pressure.
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11
Remove lid, put the cooker back on the heat, and set aside lidit is done for the evening.
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12
Cut up chicken into bite sized pieces.
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13
Bring broth to a boil, adding the last half cup of broth.
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14
When it is boiling, add noodles and cook for about four minutes.
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15
(These fresh pasta noodles cook very quickly.)
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16
When they are nearly done, use a slotted spoon or bamboo handled wire strainer utensil to fish out noodles.
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17
Set into bowl.
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18
Thicken broth with roux or slurry.
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19
Add chicken and noodles to thickened broth, and sprinkle in fresh tarragon.
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20
Bring to a simmer to reheat chicken and noodles.
