A Yummy Chicken Noodle Soup (8-Qt. Pressure Cooker)

The memory is etched in my mind: a snow day, the world outside muted in soft white, and the aroma of my grandmother’s chicken noodle soup wafting from the kitchen. It wasn’t just a meal; it was a balm for the soul, a tangible expression of her love and care. The steamy broth, the tender chicken, the perfectly soft noodles – each spoonful was a hug from the inside out. Now, every time I make chicken noodle soup, I feel that same warmth and connection, carrying on a tradition of comfort and nourishment.

Recipe Overview

• Prep Time: 1 hour (includes cooling and chilling)
• Cook Time: 24 minutes (pressure cooking) + 10 minutes (noodle soup)
• Total Time: 5 hours 15 minutes (includes cooling and chilling)
• Servings: 6-8
• Yield: 12 cups
• Dietary Type: N/A (easily adaptable for gluten-free and dairy-free)

Ingredients

For the Garlic Ginger Chicken Broth:

• 1 tablespoon kosher salt
• 10 whole black peppercorns
• 4 medium carrots, peeled and halved crosswise
• 2 stalks celery & leaves, cut into 3 pieces
• 2 onions, cut into quarters
• 2 bay leaves
• 3 sprigs fresh thyme
• 3 sprigs flat-leaf Italian parsley
• 1 inch fresh ginger, peeled and smashed
• 4 garlic cloves, peeled and smashed
• 1 (4 lb) whole chicken, spatchcocked (split and flattened)
• 7 cups water

For the Noodle Soup:

• 1 cup klutsky egg noodles (thin egg noodles)
• 3 tablespoons flat-leaf Italian parsley, finely chopped (for garnish)

Optional Mushrooms:

• 4 tablespoons unsalted butter
• 12-16 ounces button mushrooms, cut in 6 wedges each
• 1 tablespoon dry sherry (a splash) (optional) or 1 tablespoon dry white wine (a splash) (optional)

Equipment Needed

• 8-quart or larger pressure cooker (stove top or electric)
• Large bowl
• Fine-mesh strainer
• Platter
• Covered containers
• Non-stick sauté pan

Instructions

Garlic Ginger Chicken Broth

1. In your 8-quart or larger pressure cooker pot, combine the kosher salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger, and garlic. Make sure all the aromatics are nestled nicely in the bottom of the pot. These ingredients are the foundation of our deeply flavorful broth.

2. Place the spatchcocked chicken on top of the vegetable mixture. The spatchcocked chicken will ensure that the chicken cooks evenly.

3. Add water, being careful not to exceed the 2/3 marker on your pressure cooker pot. Overfilling can prevent the pressure cooker from functioning correctly.

4. Secure the lid on your pressure cooker. Bring to HIGH pressure and cook at pressure for 24 minutes. Set a timer so you don’t forget!

5. Allow the pressure to release naturally. This slow release helps the chicken stay tender and prevents the broth from splattering.

6. Once the pressure has fully released, carefully remove the lid. Transfer the chicken to a platter to cool slightly.

7. Strain the broth into a large bowl using a fine-mesh strainer. This will remove all the solids and leave you with a clear, flavorful broth.

8. Remove the cooked carrots from the strainer and reserve them for use in the Noodle Soup. Let them cool completely. Discard the remaining solids from the strainer (onions, celery, herbs).

9. For best results and easier fat removal, I recommend making the broth the night before and allowing it to cool completely before refrigerating. This will give the fat ample time to solidify, making it easy to skim off. (Broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months in an airtight container.). If you couldn’t fit all the chicken in the first batch, now is a good time to pressure cook a second batch.

10. While the broth cools, slice the reserved carrots into rounds and store them in a covered container in the refrigerator until you’re ready to make the Noodle Soup.

11. Shred the chicken meat from the bones. Discard the skin, bones, and cartilage. Cover the shredded chicken and refrigerate it until you’re ready to make the Noodle Soup.

Noodle Soup

12. Remove the solidified fat layer from the top of the chilled broth and return the broth to the pressure cooker pot (or a regular pot if you prefer, since we won’t be pressure cooking at this stage).

13. Bring the broth to a boil over medium-high heat.

14. Add the shredded chicken, sliced carrot rounds, and dry noodles to the boiling broth. Cook until the noodles are al dente, about 10 minutes, depending on the thickness of the noodles (refer to the package instructions for specific cooking times).

15. If you want to use fresh raw carrots instead, chop 2 medium carrots and add them with the noodles. Bring to HIGH pressure and cook at pressure for 10 minutes. Follow your pressure cooker’s manual for quick release.

16. If omitting mushrooms, skip to Step 18.

Optional Mushrooms

17. Meanwhile, while the noodles are cooking, melt the butter in a non-stick sauté pan over medium heat. Add the mushroom wedges and sauté until they are soft and lightly browned. If desired, add a splash of dry sherry or dry white wine to the pan and raise the heat to cook off the liquid, stirring the mushrooms constantly.

18. Stir the sautéed mushrooms into the soup.

19. Ladle the soup into bowls and garnish with freshly chopped Italian parsley. Serve immediately and enjoy!

Expert Tips & Tricks

• For a richer broth: Roast the chicken bones in the oven at 400°F (200°C) for 30 minutes before adding them to the pressure cooker. This will deepen the flavor of the broth.
• Don’t overcook the noodles: Overcooked noodles will become mushy and detract from the overall texture of the soup. Cook them until they are just al dente.
• Add herbs at the end: Stir in fresh herbs like dill, chives, or more parsley just before serving for a burst of freshness.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Adjust the seasoning: Taste the broth after it has cooked and adjust the salt and pepper as needed.

Serving & Storage Suggestions

Ladle the steaming hot chicken noodle soup into bowls and garnish with fresh parsley for a vibrant presentation. A side of crusty bread or crackers is a perfect accompaniment for dipping.

Storage: Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months.

Reheating: Reheat the soup gently on the stovetop over medium heat until heated through. You can also microwave it in a microwave-safe bowl. Be careful not to boil the soup, as this can cause the noodles to become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	566.9 kcal	N/A
Calories from Fat	354 g	62%
Total Fat	39.4 g	60%
Saturated Fat	13.9 g	69%
Cholesterol	168.3 mg	56%
Sodium	1354.5 mg	56%
Total Carbohydrate	15.4 g	5%
Dietary Fiber	3.1 g	12%
Sugars	5.1 g	20%
Protein	37.6 g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free noodles and ensure all other ingredients are gluten-free.
• Dairy-Free: Omit the butter or use a dairy-free butter substitute for the mushrooms.
• Vegetarian: Substitute the chicken with vegetable broth and add extra vegetables like mushrooms, zucchini, or spinach.
• Lemon Chicken Noodle Soup: Add the juice and zest of one lemon to the broth during the last few minutes of cooking for a bright, citrusy flavor.
• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a kick.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in, skin-on chicken pieces instead of a whole chicken?
A: Yes, you can. Use about 3-4 pounds of bone-in, skin-on chicken pieces like thighs or drumsticks. The cooking time will remain the same.

Q: Can I freeze the chicken noodle soup with the noodles already in it?
A: While you can, the noodles may become a bit mushy upon thawing and reheating. For best results, freeze the broth and chicken separately, and then cook the noodles fresh when you’re ready to serve the soup.

Q: What can I do if my pressure cooker doesn’t have a 2/3 full line?
A: As a general rule, don’t fill your pressure cooker more than two-thirds full, especially when cooking liquids. This allows for proper pressure buildup and prevents splattering.

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can substitute dried herbs for fresh herbs. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

Q: My broth seems bland. What can I do?
A: Make sure to add enough salt! Also, consider adding extra aromatics like garlic, ginger, or herbs. A squeeze of lemon juice at the end can also brighten up the flavor.

Final Thoughts

Now that you’re armed with this comforting and flavorful recipe, I urge you to give it a try! Making chicken noodle soup from scratch is a labor of love, but the results are well worth the effort. Share your experience and any variations you try – I’d love to hear how it turns out! This soup pairs beautifully with a simple green salad and a warm, crusty loaf of bread. Enjoy!