3 pieces of chicken*
2 carrots, peeled
1 onion, quartered
2 parsnips, peeled
1/3 celery root (when available)
1 bay leaf
1 tsp peppercorns
1 small peace of peeled fresh ginger root
• Place the carrots, onions, parsnip, parsley, celery root, bay leaf, peppercorns and ginger root in the bottom of a pressure cooker.
• Add the chicken pieces and salt.
• Pour in the water. Make sure the water is well under the waterline; this is marked on your cooker.
• Lock the lid and set over high heat to bring the pressure up.
• Adjust the heat to maintain medium pressure and cook for 20 minutes.
• Remove from heat and let the pressure cooker sit for 5 minutes.
• Take the cooker to the sink and run very cold water on the top.
• When the valve lowers with a sigh it is safe to lift the lid.
• Take out the chicken, clean it up for serving and set aside.
• Take out the carrots, parsnip and celery root and set aside.
• Pour the broth through a fine sieve into a clean pot.
• Discard contents of the sieve.
• Spoon off most of the fat and discard.
• Add your choice of already COOKED dumplings or soup pasta.
• Add the chicken and the vegetables back into the soup.
• Bring the soup to a boil and serve.