Farmhouse Chicken Noodle Soup

By kathryns

Pressure Cooker! cook the noodles in the broth while shredding the chicken.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
• 8 cups water
• 4 carrots, peeled and sliced 1/2 inch thick
• 2 celery ribs, sliced 1/2 inch thick
• 2 tablespoons soy sauce
• 1 (4-pound) whole chicken, giblets discarded
• salt and pepper
• 4 ounces (2-2/3 cups) wide egg noodles
• 1/4 cup minced fresh parsley

Details

Servings 8
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.

2. HIGH PRESSURE FOR 20 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

4. BEFORE SERVING: Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.