Description
This hearty Farmhouse Chicken Noodle Soup is a comforting, flavorful dish perfect for chilly days. Made with tender shredded chicken, wide egg noodles, and a medley of fresh vegetables, it’s cooked quickly using a pressure cooker to develop deep, rich flavors while keeping the chicken juicy and tender. A touch of soy sauce adds subtle umami, and fresh herbs brighten every spoonful.
Ingredients
Soup Base
- 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
Chicken
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
Noodles and Garnish
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat the vegetable oil in the pressure cooker pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, cooking for 30 seconds until fragrant. Add the water, sliced carrots, celery, and soy sauce. Season the whole chicken with salt and pepper, placing it breast side up into the pot.
- Cook under pressure: Secure the pressure cooker lid in place. Heat over medium-high heat until the cooker reaches high pressure. Once at high pressure, reduce the heat to medium-low and cook for 20 minutes to tenderize the chicken and meld flavors.
- Quick release pressure: Remove the pot from heat and carefully perform a quick release of the pressure. Remove the lid cautiously, allowing steam to escape safely.
- Finish the soup: Transfer the chicken onto a cutting board. Shred the chicken meat, discarding skin and bones. Skim any excess fat from the soup broth. Bring the soup back to a boil, then add the wide egg noodles and cook for 5 minutes until tender. Stir in the shredded chicken and minced fresh parsley. Season the soup with additional salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- Using a whole chicken adds deep flavor and richness to the broth.
- Soy sauce adds a subtle umami note; adjust to taste or substitute with tamari for gluten-free.
- Skimming excess fat ensures a cleaner, lighter broth.
- The soup can be refrigerated up to 3 days and reheated gently on the stovetop.
- If you don’t have a pressure cooker, the soup can be made on the stovetop but will require a longer simmer time.
