I really need some of these soup recipes. I mean, us old ladies and their soup.
I make a bone broth.
I have a old four qt presto pressure cooker, one of those 'instant pot' thingy's would work about the same I think. I put the whole bird in, can even still be froze comes out just as done. A really large bird doesn't fit very good and sometimes have to cut the leg knuckles off and toss them in. Medium large birds fit just fine.
I pressure cook for only 20mins, any longer and you risk opening it up to a mixed up mess of meat and little bones. I go the 20mins (even a tough old bird will fall apart) and then rip the weight off with a towel, make sure your ready to drop the towel on the cooker if it starts spewing (depends on how much water you put in it, dw doesn't like it when it spews all over the hood and stove lol)
You can wait till it cools down and the pressure comes off it won't be a mess but does cook longer, just be very very careful pulling the bird out it will be about falling apart. Debone the meat set aside in the fridge. Put the bones (I chop them up with poultry shears)back in the pot with chopped carrots celery onions I like to add some cabbage sometimes for xtra flavor, water to cover. Couple tablespoons of vinegar (it helps release the minerals, and you will not taste the vinegar) Pressure cook the carcass for a few hrs (actually doesn't use much energy because once the pressure is up you turn the heat all the way down and it still stays under pressure). Cool down in the fridge over night. Take the fat off the top, the rest if done right will be like thick jelly until it gets hot again. If not you just used too much water but no biggie all the good is still in it. You don't have to do this I don't know if it adds to it but I do occasionally, smash the bones and vegis with a tater masher the bones will be soft, and pressure cook a few more hrs.
Cool off, strain, add back to the pot add new carrots onions a little celery and cook till almost tender, add the chopped meat and egg noodles , cook till egg noodles are done, season to taste, best chicken soup ever.
When you refrigerate left overs turns into chicken soup solid jello, looks kinda gross but as soon as you heat it up again it liquefies.
We make homemade egg noodles but store bought is fine. My kids love making them, easy to do and we just have a cheapie I think it was $35 pasta machine.