In a pressure cooker, heat oil. Add onion and sauté in hot oil for 2 minutes.
Add noodles or rice and cook, stirring often, 1 minute.
Add broth, chicken, lemon
juice, celery , parsley, salt, pepper, bay leaf, and tarragon. Secure lid. Over
high heat, develop steam to high pressure. Reduce heat to maintain pressure and
cook 10 minutes.
Release pressure according to manufacturer's directions. Remove
Remove chicken from soup. Also remove bay leaf.
Remove chicken from bones,
cut into 1-inch cubes, and add to soup, discarding bones.
Serve hot, garnishing individual servings with chopped parsley.
Makes 6 servings.
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