Made heavy duty chicken noodle soup (more like stew) today. Excellent. Used bone in chicken breasts 2.5 lbs (instead of a whole 3 lb chicken, which I could not find--most are above 4lbs). Just enough bone and skin and fat to make a nice rich broth. Carrots, celery, onions, salt, pepper, herbs de provence, (you could use poultry seasoning, or rosemary and thyme etc)and of course noodles. It called for dill, which I declined--never seen that in chicken soup. It was great but still not like my grandma's Jewish Penicillin.We will have enough for another 3 or 4 meals. Also, a little less chicken and more noodles next time. The chicken removed, was shredded and bones and skin removed after the cook, (while the noodles were added and simmered) and then placed back into the simmering mix. Shredded IMO is better than cubed.
Clean up is not bad but the pot will take on some staining that takes a bit of effort to remove. Also, suggest taking the lid apart including the seal, and soaping and rinsing well. Otherwise the seal, and steam vent will take on food smells. Took only 45-55 min of which 20 minutes were pressure cooking. No pics sorry.
