Quick Chicken Soup

1       whole chicken (about 3½ pounds)
2       carrots, cut into 3-inch pieces
2       celery stalks, cut into 3-inch pieces
1       onion, halved
10     parsley stems
1       bay leaf
10     cups water
4       carrots, cut into ¼-inch slices
4       ounces egg noodles**
1       teaspoon kosher salt
¼      teaspoon freshly ground black pepper
Chopped parsley, for garnish

Nutritional information per serving (based on 1 cup serving):

Calories 379 (56% from fat) | carb. 11g | pro. 30g | fat 23g | sat. fat 7g | chol. 0mg | sod. 135mg | calc. 36mg | fiber 1g

1. Put the chicken, 3-inch carrot pieces, celery, onion, parsley stems, bay leaf and water into the Cuisinart Pressure Cooker.  Secure the lid and select High pressure.  
2. Put the pressure cooker over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 25 minutes.
3. When time expires, remove pressure cooker from heat and allow pressure to release naturally.  When the red safety valve drops, remove lid and allow to cool slightly before removing chicken and vegetables with a sturdy, slotted spoon or skimmer. Reserve chicken and discard vegetables.
4. Add carrot slices and egg noodles to the soup inside the pressure cooker. Secure the lid and select High pressure once more. Set a timer for 5 minutes. While carrots and noodles cook, shred the chicken.
5. When time expires, remove pressure cooker from heat and allow pressure to release naturally.  Once the red safety valve drops, remove lid and stir in shredded chicken and pepper. Taste and adjust seasoning as desired. Garnish with chopped parsley before serving.
6. Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.
7. ** For a variation, make Greek Avgolemono Soup by first replacing the egg noodles with 8 ounces orzo. Then, after stirring in the shredded chicken, combine 4 eggs, the juice of 2 lemons and 1 teaspoon kosher salt in the mixing cup of a hand blender or a small bowl. Use a hand blender to beat the egg mixture until light and frothy. (A fork may also be used.) While continuously beating the egg mixture, slowly add in about 1 cup of hot broth; this will gently cook the eggs so they do not scramble when you add them to the soup. Slowly add more broth to the mixture until the outside of the mixing cup or bowl is warm. Then, while stirring the soup, slowly add in the tempered egg mixture. Sprinkle with freshly ground black pepper and garnish with a pinch of chopped parsley or dill before serving.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.