- 8
Ingredients
- 2 Tbs. vegetable oil
- 1 1/2 lb. bonless, skinless chicken thighs
- 1 medium onion, chopped
- 2 medium carrots, cut into 1/2-inch-thick rounds
- 2 medium celery ribs with leaves, cut into 1/4in thick slices
- 4 cups water
- 2 cups canned low-sodium chicken broth
- 1/4 tsp. dried thyme
- 1 small bay leaf
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup fine egg noodles
- 2 Tbs. chopped fresh parsley
Preparation
Step 1
1. In a 5-7 qt pressure cooker, heat 1 Tbs. of the oil over medium heat. Add the chicken thighs and cook, turning once, until browned, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 Tbs. oil to the pot and heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are begining to soften, about 2 minutes. Stir in the water, broth, thyme, bay leaf, salt, and pepper, scraping up any browned bits on the bottom of the pot. Return the chicken to the pot.
3. Lock the lid in place. Bring up to pressure over high heat. Adjust the temperature to maintain the pressure. Cook for 8 minutes. Remove from the heat and quick-release the pressure. Open the lid and transfer the chicken to a cutting board and set aside.
4. Skim any fat from the surface of the cooking liquid. Bring to a boil, uncovered, over high heat. Season the soup with addtional salt and pepper. Stir in the noodles and parsley. Reduce the heat to medium and cook, uncovered, until the noodles are tender, about 9 minutes.
5. Cut the chicken into bite-sized pieces. Return to the soup and heat through. Serve hot.