Chicken soup - pressure cooker Recipe: Low Fat, Low Sugar

serves 4

1 chicken carcass, cooked

1 onion, sliced

2 cloves garlic, chopped or crushed

2 carrots, chopped

1 celery stick, sliced

1 small turnip, swede, or parsnip chopped

4 oz / 100 g orange lentils

1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried tarragon

salt & pepper

2 pints water

1 tablespoon chopped parsley

• Remove all meat from the carcase and set aside. Cook for 10 minutes.
• Put the bones into the pressure cooker and cover with the water. Add seasoning.
• Replace lid and bring to high pressure.
• Remove the carcase and take off any additional meat. Set this aside.
• To the liquor now in the cooker, add the remaining ingredients, seal the cooker and heat to high pressure.
• Cook for 20 minutes under high pressure.
• Reduce pressure, add all the chicken meat and the parsley, and bring to the boil before serving.
• Serve with fresh wholemeal bread.