Makes 10 servings
2-3 chicken legs (bone in, skin on)
6 cups chicken stock (48 ounces)
2 cups water
1 bullion cube (optional)
1 lb carrots
1 lb noodles
1 medium onion (optional)
1 zucchini, Mexican squash, yellow squash or other squash
2-5 green chiles (Anaheim peppers) or other peppers of choice, such as bell peppers or Poblanos.
1/2 to 1 lb pound mushrooms (optional)
Other vegetables as desired, including celery and garlic
Soy sauce to taste
Fish sauce to taste
Pepper to taste
1. Cut all the vegetables into bite-sized pieces.
2. Place the steamer rack at the bottom of the (electric) pressure cooker, then place the chicken legs on top.
3. Put the vegetables in the pot, followed by the chicken stock, the bullion cube (if using) and the water.
4. (Electric) Set the pressure cooker for 15 minutes. Allow for 15 minutes of natural release, and then vent, if desired. If using a stove top pressure cooker, bring to pressure and cook for 15 minutes.
5. While the soup is cooking, in a medium pot, heat water to boiling. Salt the water, then add the noodles and cook as per directions.
6. Once the soup is vented, or the top can be opened, remove one chicken leg at a time and, being careful not to burn your fingers, with a fork, knife or both, remove the meat from the chicken bones. Cut the meat into the desired-sized pieces. Continue with the rest of the chicken legs. Add the meat back to the soup.
7. Drain the pasta and combine with the chicken soup. If desired, transfer the soup from the pressure cooker to the pasta-cooking pot.
8. Season with soy sauce and fish sauce, until soup reaches desired saltiness.