Instant Pot Chicken Noodle Soup
Dinner, Lunch
Ingredients
1 tablespoon olive oil
5 medium carrots, cut into 1/4-inch-thick diagonal slices
3 large stalks celery, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 large yellow onion, cut into a large dice
2 tsp Kosher salt (no more or less)
freshly ground black pepper
One 5-pound whole chicken
One 3-inch piece ginger, halved lengthwise (optional)
2 tablespoons soy sauce
6 ounces extra-wide egg noodles (about 4 cups)
2 tablespoons fresh dill fronds, roughly chopped
2 tablespoons dried thyme
Description
About $12 of ingredients/ $3 per serving. Very tasty, not complicated. Most annoying oart is deboning chicken.
Directions
Sauté onion and garlic with oil, salt and black pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
Add the chicken, ginger, 2 tbs soy sauce (trust me on this) and 6 cups water (or to the fill line). Set to pressure cook on high for 20 minutes high pressure (19 max pressure) with quick pressure release at the end.
Remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
Add 0-2 more cups of water to the broth.
(Optional: Remove veggies to separate bowl to avoid softening.) Switch the Instant Pot® to the high sauté setting and bring the soup to a boil. Once at a boil, add the noodles and cook until al dente, 4 to 5 minutes.
While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper then add the meat back to the pot along with the dill and thyme. Season the soup with additional salt and pepper if needed.