chicken noodle soup
½ tablespoon vegetable oil
½ onion, chopped fine
2 garlic cloves, minced
6 cups water
3 carrots, peeled and sliced ½ inch thick
2 celery ribs, sliced ½ inch thick
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
2 pounds chicken thighs
Pepper to taste
½ pound wide egg noodles
⅛ cup minced fresh parsley
- Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with pepper and place, skin side up, in pot.
- Cover the pot with the lid, lock the lid into place and cook at high pressure for 20 minutes. Turn the heat off and let the steam release naturally for about 15 minutes, then press the steam release handle to allow any residual steam to escape.
- Carefully remove the lid from the pot and transfer the chicken to a cutting board. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones. Set aside.
- Boil the broth, add the noodles and cook until just tender, about 6 minutes or according to the package instructions.
- Stir in shredded chicken and parsley and add the lemon juice and Worcestershire sauce