Description
This Farmhouse Chicken Noodle Soup is a hearty and comforting dish made with tender chicken, flavorful broth, and wide egg noodles. With the help of a pressure cooker, this classic soup is ready in just 40 minutes—perfect for a quick weeknight dinner or a cozy weekend meal. Packed with vegetables and delicious, savory flavors, this is the ultimate comfort food that will warm you up from the inside out!
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 (2⅔ cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat oil in the pressure-cooker pot over medium heat. Add onion and cook until softened (about 5 minutes). Stir in garlic and thyme, and cook for 30 seconds until fragrant. Stir in water, carrots, celery, and soy sauce. Season chicken with salt and pepper, placing 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 it reaches high pressure, reduce the heat to medium-low and cook for 20 minutes.
- Quick release pressure: Remove from heat and carefully release the pressure. Remove the lid and let steam escape.
- Finish the soup: Transfer the chicken to a cutting board, shred the chicken, and discard the skin and bones. Skim excess fat from the soup. Bring the soup to a boil and stir in the noodles. Cook for 5 minutes, until tender. Stir in the shredded chicken and parsley, then season with salt and pepper.
- Serve: Ladle the soup into bowls and serve immediately.
Notes
- For a chicken and rice version, swap the noodles for 1 cup of long-grain white rice and cook until tender (about 15-18 minutes).
- Vegetable-heavy soup: Add peas, corn, or green beans for a heartier soup.
- Gluten-free: Use gluten-free pasta in place of egg noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (20 minutes under pressure)
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
