Description
This hearty Farmhouse Chicken Noodle Soup features tender shredded chicken, fresh vegetables, and wide egg noodles simmered in a flavorful broth. Made using a pressure cooker, this comforting classic comes together quickly, delivering a warm, nourishing meal perfect for chilly days or when you need a wholesome homemade dish.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried)
- 8 cups water
- 4 carrots, peeled and sliced ½ inch thick
- 2 celery ribs, sliced ½ inch thick
- 2 tablespoons soy sauce
- Salt and pepper to taste
Chicken
- 1 (4-pound) whole chicken, giblets discarded
Noodles and Garnish
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat vegetable oil in the pressure-cooker pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for an additional 30 seconds until fragrant. Then, add water, sliced carrots, celery, and soy sauce. Season the whole chicken with salt and pepper and carefully place it breast side up in the pot.
- Cook under pressure: Secure the pressure-cooker lid in place. Bring the pot to high pressure over medium-high heat. Once it reaches high pressure, reduce the heat to medium-low and cook for 20 minutes to ensure the chicken is thoroughly cooked and the broth is flavorful.
- Quick release pressure: Remove the pot from heat and carefully perform a quick pressure release to release the steam. Once safe, remove the lid safely and allow the steam to fully escape.
- Finish the soup: Transfer the cooked chicken onto a cutting board. Shred the chicken meat, discarding the skin and bones. Skim any excess fat from the soup broth. Bring the soup back to a rolling boil and add the wide egg noodles, cooking for about 5 minutes until the noodles are tender. Stir in the shredded chicken and minced fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying this warming farmhouse classic.
Notes
- Use fresh thyme if possible for more vibrant flavor, but dried thyme works as an alternative.
- Shredding the chicken while warm makes the process easier.
- Skimming fat improves clarity and reduces greasiness in the broth.
- Egg noodles cook quickly; do not overcook to avoid mushy texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
