Classic Chicken Noodle Soup (Pressure Cooker Edition)

It seemed about time to make a gold old-fashioned chicken soup recipe for the challenge. This one took advantage of my pressure cooker.

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For the stock:
1 whole chicken
1 carrot
1 stick celery
half an onion
1 tbsp Better Than Boullion
1 bay leaf
some dried thyme (I normally use dill but was out of it)
peppercorns
salt, generous amount
1 tbsp olive oil

For the soup:
half of the chicken meat, pulled from cooked chicken
8 cups chicken broth
2 carrots, peeled and cut into rounds
1 onion, chopped
2 pieces celery, sliced
half package, egg noodles (I like the thin, German kind)
chopped parsley, for garnish

Place chicken, vegetables and spices in pot. Cover so that the chicken is covered by an inch or so of water.

Cook under high pressure for 35 minutes. Allow to release naturally.

Remove chicken from pot and allow to cool. Strain liquid and allow to cool.

For the soup:

Turn pressure cooker to sautee mode. Heat oil. Sautee onion, carrots, and celery until slightly soft. Add back in 2 quarts of the chicken stock and half the pulled meat from the chicken. Simmer for 15-20 minutes to allow flavors to blend.

While soup is simmering, cook noodles accourdng to package directions (I do this separately because I don’t like to store them together).

To serve, combine soup with noodles and garnish with parsley.

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Filed under poultry, soup, Soups of the World, Uncategorized

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