Chicken Soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 2 servings


  • 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


  • Pressure cooker
  • Steamer basket


  • 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.

Published on February 17, 2020