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Ingredients
1/4 Cup olive oil
1 Small onion, minced
2 Cups Vermicelli noodles, broken into pieces
5 Cups chicken broth
3 Chicken thighs, skin removed
2 Tablespoons fresh lemon juice
1 Cup celery, chopped
1/4 Cup parsley, chopped
1 Teaspoon coarse salt
1/4 Teaspoon white pepper
1 Bay leaf
1 Teaspoon dried tarragon
Chopped parsley for garnish
Instructions
In a pressure cooker, heat oil. Add onion and saut� in hot oil for 2 minutes. Add noodles and cook, stirring often, 1 minute. Add broth, chicken, lemon juice, celery, parsley, salt, pepper, bay leaf, and tarragon. Secure lid. Over high heat, develop steam to high pressure; reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove chicken from soup. Remove chicken from bones, cut into 1-inch cubes, and add to soup, discarding bones. Serve hot, garnishing individual servings with chopped parsley.