Chicken Noodle Soup

The boys were home sick today from school, so I made chicken soup.  With the pressure cooker and the pasta roller it took about an hour.

Chicken Soup

First, prepare the pasta dough.  Put 1 1/4 cup flour in a pile in a bowl.  Made a well and add 1/8 tsp salt, 2 eggs, and 1/2 tsp olive oil.  Mix from center.  (I did this in the kitchenaid bowl)  Then put in in the kitchen aid with a dough hook and knead for 6 minutes.  Allow the dough to rest.

Remove the skin from 3 chicken thighs.  Dredge in flour.  Heat the pressure cooker, add 1 tbsp olive oil.  Brown the chicken on both sides.  Remove chicken.  Add whatever vegetables you have, chopped.  I used an onion, 2 celery stalks, 1 large zucchini, 3 peeled carrots and about 5 cloves of garlic.  Salt and let cook for a minute or two.  Add chicken stock.  (I used a large ziplock full of turkey stock that was frozen after Thanksgiving).  Add the chicken back to the pot.  Bring to 15# pressure and cook for 10 minutes.  Let cool on it's own.

While the chicken is cooking, roll out the pasta.  I used the pasta roller.  I only went to #5.  This dough didn't want to go any thinner.  Then cut into ribbons.  Let dry a little.  When the lid comes off the pressure cooker, remove the chicken.  Bring back to a boil and add the noodles.  Shred the chicken and return to the pot.