SERVES 8
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
We prefer to use wide egg noodles in this soup, but thin egg noodles can be substituted; thin egg noodles will have a shorter cooking time in step 4. Make sure you add the noodles to the soup to cook through just before serving or else they will overcook and turn mushy. Do not omit the soy sauce in this recipe—it adds a meaty depth of flavor; you can substitute low-sodium soy sauce if desired.
|
1 |
tablespoon vegetable oil |
|
1 |
onion, chopped fine |
|
3 |
garlic cloves, minced |
|
½ |
teaspoon dried thyme |
|
8 |
cups water |
|
4 |
carrots, peeled and sliced ½ inch thick |
|
2 |
celery ribs, sliced ½ inch thick |
|
2 |
tablespoons soy sauce |
|
1 |
(3- to 4-pound) whole chicken, giblets discarded |
|
Salt and pepper |
|
|
4 |
ounces (22/3 cups) wide egg noodles |
|
¼ |
cup minced fresh parsley |
1. Cook oil and onion in pressure-cooker pot over medium-high heat until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. 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 pot.
2. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 20 minutes, adjusting heat as needed to maintain high pressure.
3. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you. Transfer chicken to carving board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones.
4. Meanwhile, bring soup to vigorous simmer over high heat, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.