Chicken Cauliflower Soup

1		chicken
6		basil leaves
1		small yellow onion, coarsely chopped
4		stalks celeries
1  lb.		carrots
1		head cauliflower
1  cup		Crimini Mushrooms - Fresh
1  teaspoon		Morton Table Salt - Iodized

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Cauliflower Soup ingredients. The serving size for any ingredient in Chicken Cauliflower Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Get a whole raw chicken from the butcher. Discard all the wrappings and rinse the chicken thoroughly. If it came with neck and giblets, you can throw them in for flavorful broth, but they'll have to be discarded later. You can throw in leftover chicken bones, too.

Place whole raw chicken, breast side up, into pressure cooker.
Add one or two handfuls each of leafy celery tops & chopped carrot.
Add basil, onion, and 4 cups of water.
Cook at high pressure for 5 minutes per pound of chicken.
While you wait, grate cauliflower and slice other vegetables.

After natural release, remove chicken to carving board to cool.
Strain broth and return it to the pressure cooker.
Add raw vegetables.
Optional: add big bones back to the pot and add another 2 cups of water.
Cook at low pressure for 15 minutes.
While you wait, pull the meat off the chicken and dice it.

After natural release, fish out any bones you left in.
Stir the diced meat into the pot of soup.
Makes 10 to 12 cups, or 8 servings.