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1 whole chicken quartered.
3 whole carrots (snaped in big pieces)
2 stalks celery (snaped in big pieces)
1 large onion (unpeeled and quartered)
3 cloves garlic (leave peeled just crush em some)
Handfull of fresh parsely (leave out if you only have dry)
1-2 branches rosemary (stalk and all) 1/2 tsp if dry.
1 bunch thyme (stalk and all) 1 tsp if dry.
4-5 peppercorns
1 tbls kosher salt
Toss everything into pressure cooker and cover with water, not going past pressure cooker fill line (2-3 inches from top). Use Cold water.
Bring to simmer, scrape of scum that forms. Add pressure cooker lid, bring to full pressure and then reduce heat to minimal. Cook 30 minutes at full pressure.
Get big pot or bowl with colinder. carefully pour everything into pot of bowl reserving all liquid. Discard all veggies and sticks, let chicken cool slightly.
Use liquid to add diced potato, carrot, celery, and onion to. Bring to simmer over medium low heat. Add noodles if desired when veggies are almost fork tender, cook until noodles are done.
While above simmers shread chicken. Add some to your liquid above when noodles are done or 1 min from done.
Just saw you do not have pressure cooker. Just use large pot instead, still start with cold water. Bring to simmer and keep it there removing scum as needed. May need to replenish water some. Cook 1-2 hours at simmer.
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