Brrrr. Much of the country is under the influence of the Great Polar Vortex of 2019. I am in Chicago, which seems to be getting the brunt of winter storm Jayden, and like much of the region, we are home for the next few days. I decided this was the perfect time to make (again) and write about my new favorite Chicken Noodle Soup recipe. It is taken from the Farmhouse Chicken Noodle Soup recipe from America's Test Kitchen - one of my favorite cooking shows. Sometime in early January, I was watching a recorded episode, and almost passed it over. I mean, it's Chicken Noodle Soup, not exactly something novel. Since they made it in a pressure cooker, it did pique my interest, and since I happened to have all of the ingredients, I made it. WOW. Seriously, it is the best Chicken Noodle Soup I have ever made - and I make a lot.
I am not sure if is the addition of the soy sauce or that everything is cooked together instead of making a stock and then making the soup, but I am hooked. I have made it three times since then, and will be making it before the end of the day. Since I do not have a membership to ATK, I have slightly adapted the recipe based on my memory and what I have on hand. I have made a few small changes, and this recipe is certainly adaptable to suit your tastes. The original recipe has you shreds the meat from the entire chicken. I just use the breasts and save the legs and thighs for another recipe. I think you should make this recipe ASAP, especially if you are trapped inside over the next few days.
The BEST Chicken Noodle Soup
Adapted from America's Test Kitchen
1 tablespoon olive oil
1 medium onion, diced
4 carrots, peeled and sliced into 1/4 inch pieces
2 stalks celery, sliced in to 1/4 inch pieces
3 cloves garlic, minced
2 tablespoons soy sauce
1 bay leaf
1/2 teaspoon dried thyme leaves
6-8 cups water
1 (5 lbs.) whole chicken, giblets removed
salt and pepper to taste
3 cups dried egg noodles
1/4 cup chopped parsley
1. SetInstant Pot® to saute. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional 30 seconds. Add in soy sauce, carrots, and celery stirring to deglaze the pot.
2. Add the bay leaf, thyme, and water to the pot. Start with 6 cups before adding the chicken. You do not want to overfill your pot. If you have room, add the remaining two cups after adding the chicken. If not, add after the chicken is finished cooking.
3. Set Instant Pot® to manual - high pressure for 32 minutes making sure the valve is in the locking position. When finished do a quick pressure release, by moving the valve to venting. Carefully remove the chicken and set aside to cool for about 15 minutes. Season broth with salt and pepper, to taste.
4. While chicken is cooling, set the Instant Pot® to saute. Once the chicken soup comes to a boil, stir in your egg noodles and cook according to package directions. Once the chicken is cool enough to handle, remove the breasts and shred. Return to the pot, stir in the parsley, and serve!
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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