Recipe reprinted with permission from Super Woman Rx by Tasneem Bhatia MD.
- 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)
- In a pressure cooker, heat the oil over medium-high heat. Cook the chicken, onion, and garlic, stirring frequently, until the chicken browns slightly.
- Add the frozen vegetables, cumin, salt, black pepper, turmeric, red pepper, Italian seasoning, and carrots. Stir together for 1 to 2 minutes. Pour in the both and water. Close the lid to the pressure cooker and seal properly. Reduce the heat to medium and cook under pressure for 7 to 10 minutes, or until the chicken is no longer pink and the vegetables are tender.
- Remove the pressure cooker from the stove. Release the pressure. Remove chicken pieces, take meat off bones (discard bones and skin), shred meat and stir back into soup. Add the noodles, and return to the stove. Simmer for 10 to 15 minutes, or until the noodles are cooked.