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YIELD
5 Servings
TYPE
Soup
TIME
2 Hours 20 Minutes
LEVEL
Beginner
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Add chicken, carrots, celery, onion, parsnip, and seasonings to the pot.
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Cover and cook on high pressure for 45 minutes.
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Refrigerate dough for 20 minutes.
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Form dough into balls and boil in salted water.
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Boil carrots and egg noodles and add to each bowl of soup.