Description
A comforting and hearty farmhouse chicken noodle soup made with tender shredded chicken, wide egg noodles, and fresh vegetables. Cooked in a pressure cooker to build rich flavors quickly, this soup is perfect for a cozy family meal.
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
Finishing
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat oil in the pressure-cooker pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant. Add water, sliced carrots, sliced celery, and soy sauce. Season the whole chicken with salt and pepper and place it breast side up in the pot.
- Cook under pressure: Lock the pressure-cooker lid in place. Bring to high pressure over medium-high heat. Once high pressure is reached, reduce heat to medium-low and cook for 20 minutes.
- Quick release pressure: Remove the pot from heat and carefully release the pressure using the quick-release method. Remove the lid and allow steam to escape fully.
- Finish the soup: Transfer the chicken to a cutting board. Shred the chicken meat, discarding skin and bones. Skim any excess fat from the soup. Bring the soup to a boil and add the wide egg noodles. Cook for 5 minutes until noodles are tender. Stir in the shredded chicken and fresh parsley. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and serve immediately for a hearty and comforting meal.
Notes
- Use fresh thyme for best flavor; dried thyme works as a substitute at a quarter of the amount.
- Discard chicken skin and giblets for a cleaner broth and less fat.
- Skimming excess fat after cooking helps reduce greasiness.
- Ensure noodles are cooked al dente to prevent them from becoming mushy when reheated.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
