Chicken soup in a pressure cooker

Ingredients for 4 servings:

• 1 soup chicken
• 1 onion(s)
• 3 peppercorns
• 1 tbsp salt
• n. B. water
• some cauliflower florets
• n. B. noodles, (soup noodles)
• 3 eggs, for the egg custard
• some dumplings (marrow dumplings), quantity as required, frozen
• salt and pepper
• 1 dash of cream
• nutmeg
• some parsley, chopped
• possibly Maggi

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

with insert

Place the chicken in the pressure cooker and cover with water. Add salt and peppercorns, as well as the whole onion with the skin on. Bring to a boil over high heat, then place the lid on the pressure cooker and close. Once the pressure has built up, simmer on low for 30 minutes. Meanwhile, cook the cauliflower and soup noodles in separate pots in salted water until al dente. For the egg custard, crack the eggs into a microwave-safe bowl and mix. Add a dash of cream, salt, pepper, and nutmeg. Cover the bowl with a plate and microwave at approximately 700 watts for 7-10 minutes (the mixture will expand and shrink repeatedly—it’s possible that the plate will fall off the plate). Then dice the solid egg mixture into egg custard. After 30 minutes, remove the pressure cooker from the heat. Drain the lid with cold water until the pressure has released. Set the chicken aside. Strain the broth through a sieve, season with salt and pepper, and a little Maggi if desired. Simply add the marrow dumplings to the hot soup and heat briefly, then add the egg custard, noodles, cauliflower, and chopped parsley. Remove the meat from the chicken, dice it, and add it to the soup. Enjoy it hot; it’s good for colds. You can also use rice instead of soup noodles. The soup can also be frozen in advance, but without the filling, otherwise it will become mushy when thawed. It’s best to make the filling fresh each time.