1/4 cup olive oil
1 small onion, minced
2 cups vermicelli noodles, broken into pieces
5 cups chicken broth
1 chicken breast, skin removed
2 tablespoons fresh lemon juice
1 cup chopped celery
1/ 4 cup chopped parsley
1 teaspoon coarse or kosher salt
1/4 teaspoon white pepper
1 bay leaf
1 teaspoon dried tarragon
Chopped parsley for garnish

In a pressure cooker, heat oil. Add onion and saute in hot oil for 2 minutes. Add noodles or rice and cook, stirring often, 1 minute. Add broth, chicken, lemon juice, celery , parsley, salt, pepper, bay leaf, and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove chicken from soup. Also remove Bay Leaf. Remove chicken from bones, cut into 1-inch cubes, and add to soup, discarding bones.

Serve hot, garnishing individual servings with chopped parsley.

Makes 6 servings.