Description
A comforting and hearty Farmhouse Chicken Noodle Soup made quickly in a pressure cooker, combining tender shredded chicken, fresh vegetables, and wide egg noodles in a savory broth flavored with garlic, thyme, and soy sauce. Perfect for a cozy family meal any day of the week.
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
Chicken
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
Noodles and Garnish
- 4 ounces (2⅔ cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat vegetable oil in the pressure-cooker pot over medium heat. Add the chopped onion and cook until softened, approximately 5 minutes. Stir in minced garlic and thyme, cooking for an additional 30 seconds until fragrant. Next, stir in water, sliced 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: Securely lock the pressure-cooker lid in place. Bring the contents to high pressure over medium-high heat. Once the cooker reaches high pressure, reduce the heat to medium-low and cook for 20 minutes to ensure the chicken is tender and flavors meld together.
- Quick release pressure: Remove the pot from heat and carefully perform a quick release of the pressure according to your cooker’s instructions. Remove the lid and allow any remaining steam to escape safely.
- Finish the soup: Transfer the cooked chicken to a cutting board. Shred the chicken meat, discarding the skin and bones. Skim any excess fat from the soup broth. Bring the broth back to a boil and stir in the wide egg noodles. Cook noodles for about 5 minutes until tender. Stir in shredded chicken and fresh 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 and satisfying meal.
Notes
- Using a whole chicken provides rich flavor, but you can substitute bone-in chicken thighs for convenience.
- Fresh thyme adds the best flavor but dried thyme works well as an alternative.
- Skimming excess fat after cooking keeps the broth clear and less greasy.
- Adjust soy sauce for saltiness depending on your preference or use low-sodium soy sauce.
- Wide egg noodles should be stirred in last to avoid overcooking and becoming mushy.
