The fastest, easiest way to make chicken noodle soup from scratch.
To make the chicken broth add a whole chicken, carrots, celery ribs and all other ingredients listed for the chicken broth to your pressure cooker plus 6 cups (1420 mls) water.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 20 minutes at high pressure.
When the cook time is up wait about 15 minutes until the pressure drops and then carefully release any remaining pressure by opening the steam release valve.
Remove the whole chicken from the broth. Strain the broth and remove and discard the peppercorns and vegetables.
When the chicken is cool enough to handle, remove the skin and using two forks pull apart the chicken, or simply cut it up. You will not need all the cooked chicken for this soup, you can make a great chicken salad with the leftovers!
Cook the onions, carrots, garlic, and celery in a little olive oil in the inner pot of the Instant Pot for three to four minutes by turning on the saute function and adjust it to the medium heat setting.
Don't wait for the display to say 'hot', add oil right away and cook for two to three minutes, stirring all the time, then turn it off.
Now add the cooked cut up chicken, elbow pasta (I used gluten free) and 6 cups of your homemade chicken broth, salt and pepper and stir well.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 4 minutes at High Pressure, then carefully quick release.
If the elbow pasta is not fully cooked already then use the 'saute' setting on your pressure cooker and simmer the soup for a few more minutes until the pasta is fully cooked.
Taste and add more salt and pepper if desired, stir in the chopped fresh parsley and serve hot.
Homemade Chicken broth - yes, you can use store bought chicken broth and already cooked chicken but I really think that the soup will be lacking in flavor as the best part of this soup is the broth made from the chicken. I'd also wait until the soup is cooked before you add salt, store bought chicken broth and bullion cubes can be high in salt.
Gluten free noodles- I prefer the Barilla brand of gluten free noodles, it holds up the best under pressure and many of the others disintegrate. Regular noodles will take longer to cook than gluten free.
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