Farmhouse Chicken Noodle Soup
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
1 (4‑pound) whole chicken, giblets discarded
Salt and pepper
4 ounces (2⅔ cups) wide egg noodles
¼ cup minced fresh parsley
BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.
HIGH PRESSURE FOR 20 MINUTES: Lock pressurecooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
BEFORE SERVING: Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.
You can substitute 1 cup long-grain white rice for egg noodles and cook until tender, 15 to 18 minutes
When cooking a whole chicken in the pressure cooker, we found it best to keep the delicate breast meat facing up to give it some protection from the direct heat and to promote even cooking
The last step is adding the noodles. Simmering them in the soup ensures they absorb flavor. Be sure to do this just before serving or else the noodles can become bloated and mushy.