| 1. | Pour stock into cooker. Add chicken. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 8 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. Remove and shred chicken. Discard bones. |
| 5. | Place cooker with stock on high heat. Add chicken and all other ingredients except eggs, water and cornflour. Bring to boil. |
| 6. | Pour in eggs in a thin steady stream, stirring constantly with a wire whisk or fork. |
| 7. | Gradually add water to cornflour blending until smooth. Stir this mixture into cooker. Continue boiling till soup thickens (approximately 2 minutes), stirring constantly. Serve hot. |