I have to admit besides the split pea soup and this chicken soup are the first I remember watching my paternal grandfather making. When he finished making it I could not help myself as far as eating it as concerned. When that old man cooked, it was more then a yummy treat like I said before.
In a pressure cooker add all of these ingredients together starting with 3 chicken leg quarters or 1 whole chicken with the skin on and on the bone. Do not remove the skin or debone it for any reason because this makes the best tasting homemade soup ever. If using whole chicken cut it in to pieces.
Add 1 onion or shallot and 4 garlic cloves minced. Add 1 pinch of black peppercorns in a mortar and pestle and grind in to a coarse powder then add to pressure cooker. Add 1 pinch each of sage, rosemary, tarragon, thyme, parsley and marjarom. Add 1 bay leaf, 4 celery stalks very well washed and chopped.
Add either 3 dashes each of lemon pepper and seasoned salt or you can add 3 pinches of vegtea seasoning in place of seasoned salt if you wish. Add 1/2 bag of frozen mixed vegetables and 1/2 gallon or 2 liters of water.
Bring the heat up to high and close the pressure cooker. After the safety button pops up cook for 15 minutes. Wait for the pressure to escape and wait until it is safe to open the the stovetop pressure cooker or cook it by regular method on low heat for 1 hour. Also you can pressure cook this in your instant pot for 20 minutes or slow cook it on high for 4 hours. Either way it will be tasty.
For noodles options I prefer egg noodles only. Add 1/4 cup of egg noodles until it is soft for noodle option or you can add 1/4 cup of short grain rice only for rice option.
Go in to your kitchen and make this today.
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