Grandma's style chicken broth

Ingredients for 4 servings:

• 1 bunch of soup vegetables (celery, carrots, leeks, parsley, possibly parsley root)
• 1 chicken (roast chicken), frozen, approx. 1400g
• Salt
• black pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chicken noodle stew, recipe for the pressure cooker

Thaw the chicken, remove the giblets, and rinse the chicken briefly. Peel the carrots and slice them and the leek. Wash the leek thoroughly beforehand. Peel and dice the celery. If using parsley roots, do the same. Place the vegetables in a pressure cooker and add enough water to cover the bottom by about 2 to 3 cm. Season the vegetable-water mixture with salt and pepper and place the chicken on top of the vegetables. Put the lid on and bring the pot to pressure. Cook for about 60 minutes, depending on the pot. The longer you cook the chicken, the easier the meat will be to remove later. However, the vegetables will also become softer. Remove the chicken from the broth and let it cool in a colander. Turn off the heat while it cools and while you peel the chicken. Remove the skin, loosen the meat, and discard the skin and bones. Return the removed meat to the broth. Add water, return to the heat, and season with salt and pepper. If desired, you can also use instant broth to taste. Finally, finely chop the parsley and add it to the broth just before serving. We love to serve it with pasta, but you can also enjoy the soup on its own or with a baguette. Tip: I like to use a roast chicken instead of a chicken for soup, as the latter is simply too fatty for me.