Pressure-Cooker Chicken Soup

Name: Pressure-Cooker Chicken Soup
Ingredients: 1 tablespoon safflower or coconut oil; 1 chicken leg quarter, cut into 2 pieces; 1/2 onion, chopped; 3 to 4 cloves garlic, minced; 2 cups frozen vegetables (any variety); 2 teaspoons cumin powder; 2 to 3 teaspoons salt; 1 teaspoon ground black pepper; 1 tablespoon ground turmeric; 2 teaspoons ground red pepper; 2 teaspoons Italian seasoning (or a mixture of dried basil, parsley, and oregano); 3 carrots, sliced; 2 cups chicken broth; 2 quarts water; 1 8-ounce package rice noodles (or any other noodles)

cleanplates.com

Recipe reprinted with permission from Super Woman Rx by Tasneem Bhatia MD.

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Cooking tools:

Pressure cooker
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Tongs
Fork

Ingredients

1 tablespoon safflower or coconut oil
1 chicken leg quarter, cut into 2 pieces
1/2 onion, chopped
3 to 4 cloves garlic, minced
2 cups frozen vegetables (any variety)
2 teaspoons cumin powder
2 to 3 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground turmeric
2 teaspoons ground red pepper
2 teaspoons Italian seasoning (or a mixture of dried basil, parsley, and oregano)
3 carrots, sliced
2 cups chicken broth
2 quarts water
1 8-ounce package rice noodles (or any other noodles)