1Add 1 tablespoon of oil to a skillet on medium heat. Saute the onion for 5 minutes and add to a pressure cooker. Add a chicken carcass to the skillet and saute for 5 minutes.
2Add the carcasses, turnip, leeks, potato, celery, carrots, chicken breast, veal shank, veal knuckle bone, bay leaves, chicken legs, parsley, black pepper, and salt into a pressure cooker.
3Cover with water and place the pressure cooker on the stove on high heat.
4Cover with the lid and cook on medium heat for 40 minutes.
5Remove from the heat and scoop the foam from the broth.
6Run half of the broth through a sieve and set aside. Add more water to the pressure cooker. Cover and cook for another 20 minutes.
7Strain the remaining broth through a sieve and mix with the other broth. Allow it to cool and remove the excess fat. Set aside 1 liter of broth and freeze any leftover broth.
8Add the remaining oil to a skillet on high heat. Saute the onion and bell pepper for about 5 minutes.
9Add the chicken and cook for another 5 minutes.
10In a large pot, add the chicken broth and vegetables. Place the pot on the stove and bring it to a simmer. Cook for about 7 to 10 minutes, until the pasta is al dente.