Name: Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 garlic cloves; 1/2 tsp anise seed; 4 sprigs of thyme; 1 tsp dried tarragon; 2 bay leaves; 3 cups chicken stock; Fresh egg or rice noodles; 4 carrots; 2 leeks; cooked chicken (sliced or shredded)

Ingredients

5 garlic cloves
1/2 tsp anise seed
4 sprigs of thyme
1 tsp dried tarragon
2 bay leaves
3 cups chicken stock
Fresh egg or rice noodles
4 carrots
2 leeks
cooked chicken sliced or shredded

Equipment

Pressure cooker
Steamer basket

Instructions

In a small pan, saute the diced garlic cloves with a bit of oil. When they get a bit of color on them, add the garlic and oil to the pressure cooker.
Add anise seed, thyme, parsley, tarragon, bay leaves, and chicken stock to the pressure cooker.
Add steamer basket with sliced carrots and leeks to keep them out of the liquid. Cook on high for 5 minutes.
While the vegetables are cooking, cook the pasta and divide between two bowls, then divide the shredded chicken between the two bowls.
After 5 minutes, release the pressure and divide the carrots & leeks between the two bowls.
Use a fine mesh strainer to strain the broth into a measuring cup, then divide equally between the two bowls.
Stir to warm the chicken, and season with salt and pepper to taste.