Chicken Noodle Soup

Nothing makes you feel better when you have a rotten cold than a hot bowl of chicken noodle soup. The only trouble is that you rarely feel like making it when you most need it. Here’s a way to get a homemade bowl of healing soup into your hands quickly!

Serves

6 to 8

Cooking Time

5 Minutes

Release Method

Quick-release

2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

1 pound boneless skinless chicken thighs, cut into bite-sized pieces

salt and freshly ground black pepper

1 onion, finely chopped

3 carrots, sliced ¼-inch thick

3 ribs celery, sliced ¼-inch thick

2 to 3 cloves garlic, smashed

1 teaspoon dried thyme

2 quarts good quality or homemade unsalted chicken stock

4 cups dry wide egg noodles (about 6 ounces)

4 sprigs fresh parsley, leaves picked and stems finely chopped

1.Pre-heat the pressure cooker using the BROWN setting.

2.Add the olive oil and brown the chicken pieces briefly, seasoning with salt and pepper. Add the onion, carrots, celery, garlic and thyme and cook for another 2 to 3 minutes. Pour in the stock and add the egg noodles. Season with salt and freshly ground black pepper and lock the lid in place.

3.Pressure cook on HIGH for 5 minutes.

4.Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Season to taste again with salt and pepper and add the parsley to the soup when serving. (P.S. Don’t forget to remove the garlic cloves!)

Shortcut

If you’re in a hurry, or don’t feel up to it, skip the browning step and just put all the ingredients except for the parsley into the cooker and cook on HIGH for 7 minutes. Then return to step 4. The noodles will be a little extra soft, but they will still taste great.