Ingredients for A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker
- 2 tsp Kosher salt
- 1 tsp whole black peppercorns
- 2 large carrots (roughly chopped, then sliced)
- 2 celery stalks (roughly chopped)
- 1 medium onion (quartered)
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley (plus more for garnish)
- 1 inch fresh ginger (peeled and minced)
- 4 garlic cloves (minced)
- 1 whole chicken (3-4 lbs, spatchcocked)
- 8 cups water (plus more to 2/3 fill line)
- 8 oz dry noodles (e.g., egg noodles)
- 1 tbsp unsalted butter
- 8 oz button mushrooms (sliced)
- splash dry sherry (optional)
- splash white wine (optional)
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How to Make A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker
- **Garlic Ginger Chicken Broth:** In your 8-quart pressure cooker, combine 8 cups of water, 1 whole chicken (about 3-4 lbs), 4 cloves garlic (minced), 1 inch ginger (peeled and minced), 2 tsp salt, 1 tsp black peppercorns, 2 large carrots (roughly chopped), 2 celery stalks (roughly chopped), 1 medium onion (quartered), 2 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh parsley.
- Place the spatchcocked chicken on top of the vegetables.
- Add enough water to reach the 2/3 fill line of your pressure cooker.
- Secure the lid and bring to high pressure. Cook on high pressure for 24 minutes.
- Allow the pressure to release naturally.
- Carefully remove the lid and transfer the chicken to a platter to cool.
- Strain the broth into a large bowl, reserving the cooked carrots. Let them cool.
- Discard other solids from the strainer.
- Refrigerate the broth overnight (or for at least several hours) to allow the fat to rise to the surface.
- **Next Day:** Remove the solidified chicken fat from the surface of the broth.
- While broth cools, slice the reserved carrots into 1/4-inch rounds and store in a covered container in the refrigerator.
- Shred the cooled chicken meat from the bones, discarding skin, bones, and cartilage. Refrigerate the shredded chicken.
- **Noodle Soup:** Remove the fat layer from the broth and return it to the pressure cooker pot. Bring to a boil.
- Add 1 cup shredded chicken, the reserved carrot rounds, and 8 oz dry noodles (your choice). Cook until noodles are al dente, about 10-12 minutes.
- **Optional Mushrooms:** While the noodles cook, sauté 8 oz sliced mushrooms in 1 tbsp butter over medium heat until soft. Add a splash of dry sherry or white wine (optional), if desired, and cook to evaporate the liquid.
- Stir the mushrooms (if using) into the soup.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
20g
Fat
69g
Carbs
5g
