- Remove the meat from the rotisserie chicken and dice into bite-size pieces. Â Save the bones, meat, and skin and refrigerate until ready to use.
To Make the Chicken Broth:
- Put chicken bones and skin in the pressure cooking pot. Â Add the onion, carrots, celery, garlic, bay leaf, thyme, peppercorns, and water. Â Lock the lid in place. Â Select High Pressure and 20 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Â Let the pressure release naturally until completely released. Â (If you’re short on time, let the pressure release naturally for 10 minutes and finish with a quick pressure release.). When the valve drops, carefully remove the lid. Â Pour the stock through a strainer set over a very large bowl or pot. Â Discard the bones, skin, vegetables, and herbs. Â If time permits, let cool and remove the fat from the top.
To Make the Soup
- Select Browning/Saute and melt the butter in the pressure cooking pot. Â Add the onion and celery. Â Saute for about 3 minutes, stirring occasionally, until tender. Â Stir in your homemade chicken broth, the diced chicken, carrots, parsley, salt, and pepper. Â Lock the lid in place. Â Select High Pressure and 4 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Â Let the pressure release naturally for 5 minutes and finish with a quick pressure release. Â When the valve drops, carefully remove the lid. Â Season with additional salt and pepper to taste. Â Serve the soup spooned over the cooked noodles.