Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1/4 tsp dried thyme
- 8 cups water
- 4 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 2 tbsp soy sauce
- 1 (4-pound) whole chicken
- Salt and pepper to taste
- 4 oz. (2 2/3 cups) wide egg noodles
- 1/4 cup minced fresh parsley
Directions
- 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.
- Lock pressure-cooker lid in place and cook on high pressure for 20 minutes.
- Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- 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 shredded chicken
Source: America’s Test Kitchen