How to make
Clean the carrots and potatoes and cut them large. Pour them into the pressure cooker, add chicken wings, black pepper and fresh parsley sprigs.
Close the pot and leave the soup to boil for about 30 minutes after turning the screw. Then cool it and strain the broth in another saucepan.
Debone the chicken wings and add the bits of meat to the broth. The potatoes and carrots cut in small pieces, add to the soup and put it to boil.
Add the vermicelli, salt and white pepper. 5-10 minutes after that, take it off from the heat.
Enforce the economical chicken soup with beaten egg with milk. Season with fresh parsley and serve with 1 hot pepper per serving.
