Chicken Noodle Soup (Edina Minnesota)

• servings: 6

Ingredients

8 cups water

1 3/4 pounds chicken pieces

2 tablespoons chicken bouillon

1 teaspoon dried crushed basil

1 bay leaf

1 teaspoon salt

1/4 teaspoon fresh ground pepper

2 cups chopped carrots

2 cups chopped celery

2 cups chopped onions

Dried chives

Dried parsley

4 ounces egg noodles

Directions

1. In pressure cooker mix together the water, chicken, bouillon, basil, bay leaf, salt and pepper. Cook 15 minutes. Let pressure drop of its own accord.

2. Using tongs carefully remove the chicken from the broth and cool. Strain the broth

3. Add the carrots, celery, onions, chives and parsley to the broth cover and cook 5 minutes more, quick release. Add noodles and simmer uncover for 7 minutes or until noodles are done.

4. Meanwhile cut the chicken into pieces. Return chicken to broth.