A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker Recipe

Ingredients for A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker

• Kosher Salt
• Whole Black Peppercorns
• 2 large carrots (roughly chopped)
• Celery & Leaves
• 1 medium onion (quartered)
• 2 bay leaves
• Fresh Thyme
• Flat Leaf Italian Parsley
• Fresh Ginger
• Garlic Cloves
• Whole Chickens
• 8 cups water
• Egg Noodles
• Unsalted Butter
• Button Mushrooms
• Dry Sherry

How to Make A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker

1. **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.
2. Place the spatchcocked chicken on top of the vegetables.
3. Add enough water to reach the 2/3 fill line of your pressure cooker.
4. Secure the lid and bring to high pressure. Cook on high pressure for 24 minutes.
5. Allow the pressure to release naturally.
6. Carefully remove the lid and transfer the chicken to a platter to cool.
7. Strain the broth into a large bowl, reserving the cooked carrots. Let them cool.
8. Discard other solids from the strainer.
9. Refrigerate the broth overnight (or for at least several hours) to allow the fat to rise to the surface.
10. **Next Day:** Remove the solidified chicken fat from the surface of the broth.
11. While broth cools, slice the reserved carrots into 1/4-inch rounds and store in a covered container in the refrigerator.
12. Shred the cooled chicken meat from the bones, discarding skin, bones, and cartilage. Refrigerate the shredded chicken.
13. **Noodle Soup:** Remove the fat layer from the broth and return it to the pressure cooker pot. Bring to a boil.
14. 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.
15. **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.
16. Stir the mushrooms (if using) into the soup.
17. Ladle the soup into bowls and garnish with chopped fresh parsley.