Chicken And Corn Soup
|Whole chicken breasts||2 , halved|
|Fresh corn||2 Cup (32 tbs)|
|Onion||1 , quartered|
|Water||4 Cup (64 tbs)|
|Chopped parsley||1 Teaspoon, chopped|
|Hard cooked eggs||2 , chopped|
Put chicken, corn, onion, salt, saffron, pepper, and water into cooker.
Close cover and set pressure control in place.
When pressure is reached, cook for 15 minutes.
Cool cooker at once under running water.
Remove chicken breasts and take meat from bones.
Dice the cooked meat and return it to the soup.
Simmer the soup for 2 to 3 minutes more.
Garnish soup with parsley and chopped eggs.