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Add a photoThis 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.
Ingredientes
- 1 tablespoon vegetable oil (I used extra-virgin olive oil.)
- 1 onion, chopped fine (I used a large yellow onion.)
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme (or 1/4 tsp. dried)
- 6-8 cups water (*depends on the size of your pressure cooker)
- 4 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 2 tablespoons soy sauce
- Optional: (My addition was to make a "bouquet garni" of a few springs of fresh parsley and a bay leave, tied with kitchen string, so it can be removed and tossed)
- Optional: 6-8 peppercorns, wrapped in cheese cloth and tied, for easy removal.
- 1 (4 -pound) whole chicken, giblets discarded (Or, you can buy a chicken cut-up, but NOT boneless. I buy 2 breasts with four legs.)
- Salt and pepper
- 4 ounces (2 2/3 cups) wide egg noodles (I used extra wide.)
- 1/4 cup minced parsley
Direcciones
- 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. 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 stovetop 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2215g | |
| Calories 684 | |
| Calories from Fat 166 | 24% |
| Total Fat 19.01g | 24% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.41g | |
| Cholesterol 85mg | 28% |
| Sodium 2112mg | 88% |
| Potassium 1455mg | 42% |
| Total Carbs 110.44g | 29% |
| Dietary Fiber 13.2g | 44% |
| Sugars 18.44g | 12% |
| Protein 20.91g | 33% |
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