• 1 whole chicken, cut up skin removed
  • 1 onion, sliced
  • 3 carrots, sliced
  • 2 parsnips, sliced
  • 1 stalk celery, sliced
  • 2 sprigs fresh dill
  • 1 tsp. salt plus more to taste
  • ½ tsp. black pepper plus more to taste

1. Cover the ingredients with water. Bring up to pressure on high and maintain for 50 minutes.

2. Bring the pressure down slowly by taking off the heat. Allow soup to cool and srain out vegetables and chicken. Put carrots and parsnip back in cut off the chicken and put in soup or make a chicken salad.