Chicken Noodle Soup

Equipment

• Instant Pot®

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 carrots, peeled and sliced into 1/2-inch pieces
• 2 celery sticks, sliced into 1/2-inch pieces
• 1 whole chicken, giblets removed and discarded
• 2 tablespoons soy sauce
• 8 cups water
• 2 teaspoons kosher or sea salt
• Freshly ground pepper
• 4 ounces wide egg noodles
• 1/4 cup minced parsley

Instructions

1. Press Sauté button.
2. Heat olive oil and onion until onion starts to soften and become translucent, 2 to 3 minutes.
3. Add garlic, carrots and celery and sauté for another minute.
4. Add whole chicken to Instant Pot.
5. Add water, soy sauce, salt and a couple grinds of pepper.
6. Turn off Sauté function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode. Instant Pot will take 15 to 20 minutes to come to pressure, then will countdown from 20 minutes.
7. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
8. Turn pressure release valve to Quick Release pressure.
9. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
10. Remove whole chicken and set aside to shred.
11. Turn Instant Pot back to Saute function and let chicken broth come to a boil.
12. Stir in egg noddles and let cook for about 5 minutes.
13. While noodles are cooking, shred chicken into bite-size pieces, discarding bones and skin. After discarding bones and skin, the chicken can be shredded easily with a hand mixer or a Kitchen Aid Mixer.
14. Once noodles are cooked, stir in shredded chickent and fresh parsley.
15. Adjust salt and pepper to taste.

Attribution

Photo credit: (c) Can Stock Photo / msphotographics