Description
This Farmhouse Chicken Noodle Soup is a comforting and hearty meal made with tender shredded chicken, fresh vegetables, and wide egg noodles, all cooked together in a pressure cooker for a rich, flavorful broth. Perfect for a cozy family dinner or when you need a soothing bowl of homemade soup.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried)
- 8 cups water
- 4 carrots, peeled and sliced ½ inch thick
- 2 celery ribs, sliced ½ inch thick
- 2 tablespoons soy sauce
- Salt and pepper to taste
Chicken
- 1 (4-pound) whole chicken, giblets discarded
Noodles and Garnish
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat the vegetable oil in the pressure-cooker pot over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant. Add water, carrots, celery, and soy sauce. Season the whole chicken with salt and pepper and place it breast side up in the pot.
- Cook under pressure: Secure the pressure-cooker lid and bring the pot to high pressure over medium-high heat. Once high pressure is reached, reduce the heat to medium-low and cook for 20 minutes.
- Quick release pressure: Remove the pot from the heat and carefully release the pressure quickly according to your pressure cooker’s instructions. Remove the lid and allow steam to escape safely.
- Finish the soup: Transfer the cooked chicken to a cutting board. Discard the skin and bones, then shred the chicken meat. Skim any excess fat from the soup broth. Bring the soup to a boil, stir in the egg noodles, and cook for 5 minutes until tender. Add the shredded chicken and fresh parsley, then season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve immediately for a nourishing and delicious meal.
Notes
- For richer flavor, use homemade chicken stock instead of water.
- If you prefer, you can substitute wide egg noodles with any pasta of choice, adjusting cooking time accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Be cautious when performing the quick pressure release to avoid steam burns.
- To make this recipe gluten-free, substitute soy sauce with tamari or coconut aminos and use gluten-free noodles.
