Chicken Carcass--saved from previous meal*

additional chicken pieces (optional)

2 cups carrots, cut in 1/2 in. chunks

1 onion, diced

1 cup orzo or pasta of choice

bay leaves

sea salt & pepper (I use several whole peppercorns)

Cover carcass with cold water and pressure cook for at least 20 minutes at full pressure.  Cool broth and strain through a colander. 

Remove pieces of chicken from the carcass and set aside for soup.

Cut additional chicken, if desired, into soup-sized pieces, coat lightly in olive oil and roast, stirring the pan frequently, in a 350-degree oven until well-browned.

Meanwhile, return the broth to the soup pot, add carrots, onion, bay leaves, sea salt and peppercorns, and simmer until carrots are tender but not too soft.

In a separate pot, cook the pasta until barely al dente. Drain.

Combine everything in the soup pot and simmer gently until flavors meld.

*I save the chicken carcass in the freezer if I don't have time to make broth right after a meal.