Servings: Serves 6 to 8

6 Cups water 6 Cups water
3 tsp. instant chicken bouillon 3 tsp. instant chicken bouillon
1 tsp. celery seed 1 tsp. celery seed
1 tsp. onion salt 1 tsp. onion salt
Parsley (as much as desired) Parsley (as much as desired)
1 tsp. pepper 1 tsp. pepper
2-3 chicken breasts (boneless or not), leg quarters or leftover turkey meat 2 to 3 chicken breasts (boneless or not), leg quarters or leftover turkey meat
1-2 Cups chopped onions 1 to 2 Cups chopped onions
2 Cups diced carrots 2 Cups diced carrots
2 Cups diced celery 2 Cups diced celery
5-8 oz. Egg Noodles or 1-2 Cups cooked rice (we like the wide or narrow egg noodles of the Country Pasta brand or you can make your own) 5-8 oz. Egg Noodles or 1 to 2 Cups cooked rice (we like the wide or narrow egg noodles of the Country Pasta brand or you can make your own)
2 cans Cream of Chicken or Mushroom Soup (or thicken it with ultra gel) 2 cans Cream of Chicken or Mushroom Soup (or thicken it with ultra gel)
Salt & Pepper to taste Salt & Pepper to taste

Combine all the ingredients except egg noodles and cream soups in an electric pressure cooker. Pressure on high for 21 minutes (you only need to cook for 6 minutes if using pre-cooked meat). Use the quick release steam method. Then remove chicken carefully, discard bones, and chop meat. Return chopped chicken to pot. Add 2 cans cream of chicken or mushroom soup (or one of each) and heat with the lid off until warm on the "saute" or "brown" pressure cooker setting. Stir occasionally. Meanwhile,cook the egg noodles separately in boiling water on the stove according to package directions. Drain and add to soup when done. Taste the soup and add salt or pepper to taste.

I haven't tried cooking the noodles with the soup in the pressure cooker - I'm pretty picky about my noodle "done-ness". I like to control how done they are really carefully and that's easier to do on the stove. You can add cooked rice instead of the egg noodles or eat it without. It's also Gluten-free as long as you don't put in the egg noodles and thicken with ultra-gel.  I haven't tried cooking the noodles with the soup in the pressure cooker - I'm pretty picky about my noodle "done-ness". I like to control how done they are really carefully and that's easier to do on the stove. You can add cooked rice instead of the egg noodles or eat it without. It's also Gluten-free as long as you don't put in the egg noodles and thicken with ultra-gel.