POLISH CHICKEN NOODLE SOUP RECIPES

Steps:

• Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.

Steps:

• Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks. 
• Place chicken pieces, beef bone, allspice, and bay leaves into a large pot.
• Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked)
• Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
• Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
• Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl. 
• Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve. Enjoy!