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Chicken soup stock:
1 Rotisserie Chicken
1 Medium Yellow Onion
2 Carrots
Celery, leafy stalky part
2-3 Parsley
Water
- Pull skin and meat off of chicken bones. Separate meat from skin and bones. Cover the meat to keep it moist.
- Put veggies, chicken bones & skin, and Parsley into pressure cooker
- Cover with water, up to 1/2 full.
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