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Gee’s Chicken Soup (pressure Cooker)

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CATEGORY CUISINE TAG YIELD
Pressure co, Soups & ste 6 Servings

INGREDIENTS

2 qt Water
2 t Salt
A few threads of saffron
1/2 t Coarse grind black pepper
1/2 c Sliced onion
1 Fryer, cut up
1 c Sliced celery
2 c Sliced carrots

INSTRUCTIONS

Put the water, salt, saffron, black pepper and sliced onion into the
pressure cooker pot and bring to a boil. Add the cut up chicken  pieces
to the boiling mixture.  Place lid on pressure cooker tightly. Put
pressure regulator weight in  place. Leave heat under cooker on high
until the weight begins to  jiggle. Lower heat immediately to a level
that keeps the weight just  barely moving. Time from this point on for
12 minutes. Remove pot  from heat and cool.  When the pressure has been
reduced, open the pot and place back on the  burner. Gently remove the
chicken pieces to a platter. Add the celery  and carrots to the pot and
allow to simmer until the carrots are just  barely crisp tender.
Meanwhile remove the chicken meat from the  bones. When the carrots are
tender, add the meat back to the pot.  Check and adjust the seasonings.
You can add your choice of cooked rice, barley, noodles, matzo balls,
potatoes, dumplings, etc. at this point and serve.  Posted to IChef
11/1/96 by Cindy Hartlin  Recipe by: Mrs. Gee @aol.com Posted to
MC-Recipe Digest V1 #565 by  Rooby <MsRooby@sprintmail.com> on Apr 13,
1997

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