Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button). Add the onion (and a pinch of salt) and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast-side up, in the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do. After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.) Lock pressure cooker lid in place and bring to high pressure over medium-high heat for a stove top PC. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. NOTE: For the Instant Pot, set on manual for 20 minutes, on HIGH. Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker's manual for quick-release instructions.) NOTE: The first time I filled my pot with 8 cups of water, which was just below the max line. When I did a manual pressure release, a lot of liquid spurted out-- and I had to put a towel around the lid, so as not to risk being burned by hot liquid. Be careful! Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. (I went for big chunks of chicken.) Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. *NOTE: I do NOT cook my noodles in with the soup. Instead, I cook the noodles in salted water, separately, then rinse and drain. If you use a bouquet garni, and a cheese cloth with peppercorns, toss that, too. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve. NOTE: If cooking noodles separately (highly recommended by me), place some noodles in a bowl, and then the broth, with chicken meat and vegetables to serve. Garnish with parsley. TASTING NOTES: At first, I wasn't sure if adding soy sauce was all that great. My family loved it. The next day, the soup took on a whole new life, and it tasted even better! This is now my "go to" chicken soup recipe, and I keep a quart or two in the freezer at all times. This recipe can easily be adapted to a regular stove top stock pot, so no worries if you don't own a pressure cooker. I use an Instant Pot Electric Pressure Cooker and it has become a regular cooking tool in my kitchen. I was surprised to find so many internet recipes for pressure cooker chicken soup includes adding bouillon or chicken stock! Really? Why can't I use a whole chicken, add vegetables, herbs and aromatics to get a soup that has plenty of flavor? Well, thanks to America's Test Kitchen "Pressure Cooker Perfection" I achieved that-- and the secret ingredient (that I was dubious about) actually gave the broth a depth of flavor that tasted even better the next day. I made a couple of tweaks in the recipe and this is now my "go to" chicken noodle soup recipe.
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Mack Temne (Sixxgunn)
[email protected]This soup is the perfect comfort food. It's so easy to make and it's always a hit with my family and friends.
Selvaraj Dilukshika
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it without complaining. I will definitely be making this again.
brandon workman
[email protected]I'm not sure what went wrong, but my soup didn't turn out like the picture. It was more like a thick stew. I think I'll try a different recipe next time.
Who they
[email protected]This recipe was a disaster. The soup was watery and the chicken was dry. I had to throw it all away.
Bipasha Singh
[email protected]I'm always looking for new chicken noodle soup recipes, and this one definitely didn't disappoint. The broth was rich and flavorful, and the chicken was fall-off-the-bone tender. I will definitely be making this again.
Danny boi
[email protected]This soup is amazing! It's so flavorful and comforting. I love that I can throw everything in the pressure cooker and have a delicious meal in no time.
Hafsa Abbassindhi
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The soup was bland and the chicken was tough. I think I'll stick to my old chicken noodle soup recipe.
Johan Van Vuuren
[email protected]This recipe is a keeper! It's so easy to make and the soup is always delicious. I've made it several times now and it's always a hit with my family and friends.
sanuwa gaming
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more salt and pepper to taste.
MD NAHID Badsha
[email protected]This soup was just okay. The broth was a little bland and the chicken was a bit dry. I think I'll try a different recipe next time.
Tracy Adams
[email protected]I'm not a huge fan of chicken noodle soup, but this recipe changed my mind. The broth was so flavorful and the chicken was so tender. I will definitely be making this again.
Agatha Sackey
[email protected]This recipe was a lifesaver on a busy weeknight. It was so easy to throw everything in the pressure cooker and have a delicious meal in no time.
Lwazi Anong
[email protected]This soup turned out amazing! The chicken was fall-off-the-bone tender and the noodles were cooked perfectly. I added some extra vegetables to the soup, such as carrots and celery, and it was even better.