Yield:
8 servings (serving size: 1 1/2 cups)

This soup has gone through a lot of changes--more potatoes, different spices--but everybody still likes it. You can take it on camping trips. We freeze it, and it thaws out by the time we're ready for dinner.

How to Make It

Combine first 8 ingredients in a 6-quart pressure cooker. Close lid securely, and bring to high pressure over high heat (for about 13 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 17 minutes. Remove from heat; let pressure drop. Remove lid. Remove chicken from cooker; cool slightly. Remove chicken from bones, and shred with 2 forks. Return shredded chicken to cooker. Stir in carrot and remaining ingredients. Close lid securely, and bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; cool under cold water. Remove lid. Discard bay leaf.

Ratings & Reviews

noelle71's Review

noelle71
April 20, 2013
N/A

1rasco's Review

1rasco
December 21, 2009
This has definitely been my favorite soup for many years! My friends and family ask for it often . Not only is it easy to make, it's versatile and freezable. I like to add fresh thyme and parsley and I do not use the pressure cooker.