Chicken Soup with Dill

Comforting and filled with large chunks of chicken, carrots and celery. Start to finish = 1 hour

Ingredients

• 1 3 1/2 – 4 1/4 lb chicken
• 1 quart chicken stock
• 1-4 garlic cloves, smashed
• 1 tsp black peppercorns
• 1 bay leaf
• 5 sprigs fresh dill
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• Salt
• 1-2 T butter or olive oil
• 2 leeks (white & light green parts), thinly sliced
• 2 carrots, thinly sliced
• 2 celery stalks
• Cooked egg noodles or rice

Directions

1. Put chicken in the pressure cooker and cover with stock + 1 cup of water.
2. Add garlic, peppercorns, bay leaf, dill, parsley, and thyme.
3. Cover and cook on high pressure for 20 minutes.
4. Allow pressure to release naturally for 15 minutes, then release remaining pressure manually.
5. Use tongs to remove chicken from pot and place in large bowl. Strain the broth, discarding the solids. Add salt to taste and set broth aside.
6. Return empty pot to pressure cooker. Using saute function, melt the butter, then stir in the leeks and a pinch of salt. Saute until leeks are limp and golden at the edges, 3-4 minutes.
7. Add carrots, celery and reserved broth to the pot. Cook on high pressure for 3 minutes, then release manually.
8. While vegetables are cooking, shred chicken into bite-size pieces.
9. To serve, return as much of shredded chicken to the soup as you like, and add the noodles or rice if using. Top with fresh dill.

To make in the slow cooker, cook on high for 4-6 hours or low for 7-9 hours.