In my younger years, I went on a quest to gather as many family recipes that I could.  This recipe was given to me by my Dad’s sister, Aunt Emma, years ago.  It was her mother’s recipe.  I’ve tweaked it a little bit, but it’s basically my Grandma’s recipe.  Enjoy!

You will need:

One whole chicken

Diced veggies, (celery, carrots, onions)

One pkg. of Chicken Broth

One can of mushrooms

Spices, (basil, parsley flakes, onion powder & garlic powder) and water.

1# bag of Noodles

Remove the giblets from the chicken & rinse the chicken with cold water, inside & out.  Place in the bottom of the pressure cooker & add the giblets.  (heart & liver)

Add mushrooms, diced veggies, can of chicken broth, spices & water to the fill line.

Put in Pressure Cooker for 20 minutes. After the 20 minutes is up, cool down the pot with cold water, remove the valve & then remove the lid.

Remove the chicken from the pot.  I usually put it into a strainer over a bowl so I don’t lose any of the broth.  Remove the giblets.  Let cool.

Boil the noodles, rinse them & set them aside.

Once the chicken has cooled down enough to handle with out burning your fingers, remove the skin.  Then remove the chicken meat from the bones.  I like the texture of tearing the meat as well as cutting it into cubes.  (watch out for those tiny bones!)

The broth is a little cooled by this time.  Veggies are tender.  Add the chicken pieces to the broth.  Stir in the cooked noodles.

The only thing left to do is serve and enjoy!

Happy Creating everyone!

To see how I did this, click on the video & subscribe to my new YouTube channel!