Ingredients
- Variations:
- 1 tablespoon butter or oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 rib celery, diced
- 4 cups chicken broth
- 2 cups water (or additional broth if usind a low-salt version)
- 2 large bay leaves
- 4 pounds bone in chicken breasts or thighs, skinned
- 4 ounces fine egg noodles
- 2 tablespoons fresh chopped parsley
- salt
- 1 to 2 tablespoons fresly squeezed lemon juice (optional)
- Instead of fresh parsley, use 1/2 teaspoon dried dill.
- Instead of fine egg noodles, use broad egg noodles or another pasta with a standard cooking time of 9-13 minutes. Instead of boiling, cook under high pressure for 4 minutes and quick release.
Details
Servings 6
Adapted from bigoven.com
Preparation
Step 1
Heat the butter in a 4-quart or larger cooker. Stir in the onion, carrot, and celery, and cook over medium-high heat until the onion starts to soften, about 2 minutes. Add the broth, water, bay leaves and chicken.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 7 minutes (breasts) or 8 minutes (thighs, or a combination of breasts and thighs). Turn off the heat. Allow the pressure to come down naturally for 4 minutes, then quick-release any remaining pressure. Remove the lid, tilting it away from you to allow stream to escape.
Set a colander over a large bowl, preferably one with a pouring spout (a 2-quart pyrex measuring cup is perfect), and strain the soup. Return the broth to the cooker. When the chicken is cool enough to handle, chop or shred the meat. If you wish, reserve the strained vegetables for the soup.
Bring the broth to a boil. Add the noodles and cook according to package directions until just short of done, usually about 4 minutes. Lower the heat. Stir in the chopped chicken, cooked vegetables (if using), parsley, and salt to taste. Simmer until the noodles are done and the chicken is hot. Stir in lemon juice, if desired, for a bright finish.
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