Homemade Chicken Noodle Soup (Edit recipe)

Soup Broth

1. Place all broth ingredients in an Instant Pot or other large pressure cooker. Cover with cold water up until the max fill line is reached.
2. Pressure cook on HIGH for 1 hour. Release pressure slowly from cooker.
3. Remove stewing hen from Instant Pot and set on cutting board allowing it to cool slightly.
4. Once cool enough to handle, remove all meat from stewing hen and place in an air tight glass container.
5. Return bones to Instant Pot and slow cook on HIGH for an additional 8-12 hours. Basically overnight.
6. Allow broth to cool somewhat then strain through a fine mesh strainer or cheesecloth.

Chicken Noodle Soup

1. Place broth in a large pot and bring to a light simmer on the stove.
2. Remove chicken from refrigerator and roughly chop into 1 inch cubes. Set aside.
3. Crack duck eggs into individual ramekins.
4. When broth is at a simmer GENTLY place duck eggs in broth and allow to poach. About 5 minutes.
5. Using a slotted spoon, remove duck eggs and set aside.
6. Add chicken, carrots, and celery to simmering broth and bring to a light boil. Cover and cook about 15 minutes or until carrots are tender.
7. While soup is cooking, place a handful of kelp noodles at the bottom of each bowl and lightly place a duck egg on top of each bowl of noodles.
8. Remove soup from heat and gently ladle out into each bowl. Garnish with fresh herbs and enjoy.