Farmhouse chicken noodle Soup
Adapted from Pressure Cooker Perfection by America’s Test Kitchen
1 tablespoon vegetable oil (I use extra-virgin olive oil)
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon minced fresh thyme
8 cups water
4 carrots, peeled and sliced 1/2 inch thick
1 parsnip, peeled and sliced 1/2 inch thick
2 celery ribs, sliced 1/2 inch thick
2 tablespoons soy sauce
1 (4 -pound) whole organic chicken
Salt and pepper
4 ounces (2 2/3 cups) wide egg noodles (or 1 cup rice instead)
1 small can sweet corn niblets, or sweet peas (optional)
1/4 cup minced parsley
Heat oil in pressure cooker pot over medium heat until shimmering. Add onion (and a pinch of salt) and cook until softened, about 5 minutes.
Stir in garlic and thyme and cook until fragrant, about 30 seconds. (Be careful not to brown the garlic.)
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 the pot. (Putting the chicken breast side up ensures more even cooking of the chicken. After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.)
Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker’s manual for quick-release instructions.)
Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones.
Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles (or rice) and cook until tender.
Stir in shredded chicken and parsley, (and corn or peas if using) season with salt and pepper to taste, and serve.