Description
This Farmhouse Chicken Noodle Soup is a comforting, hearty dish made in a pressure cooker for a rich, flavorful broth filled with tender chicken, fresh vegetables, and wide egg noodles. Perfect for cozy dinners, it combines fresh herbs and soy sauce for an elevated traditional taste.
Ingredients
Scale
Main Ingredients
- 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
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build Flavor: Heat the vegetable oil in your pressure cooker pot over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and thyme and cook for another 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 into the pot.
- Cook Under Pressure: Lock the lid of the pressure cooker in place. Increase the heat to medium-high and bring the pot to high pressure. Once the pressure is reached, reduce heat to medium-low and cook for 20 minutes.
- Quick Release Pressure: Remove the pot from heat and carefully perform a quick pressure release. Remove the lid and allow any remaining steam to escape safely.
- Finish the Soup: Transfer the chicken to a cutting board. Shred the meat and discard skin and bones. Skim off any excess fat from the soup broth. Bring the broth to a boil, then add the wide egg noodles and cook for 5 minutes until tender. Stir in the shredded chicken and minced parsley, then adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot chicken noodle soup into bowls and serve immediately for a warm, wholesome meal.
Notes
- Use fresh thyme for best flavor, but dried thyme works well as a substitute.
- Skimming excess fat from the soup will make it less greasy and more balanced in flavor.
- You can substitute wide egg noodles with other pasta types like pappardelle or fettuccine if preferred.
- For a richer broth, add chicken bouillon or substitute some of the water with chicken stock.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
