Ingredients
Scale
- 1 T olive oil
- 5 medium carrots, cut in to 1/4 inch slices
- 3 large celery stalks, cut into 1/2 inch slices
- 2 garlic cloves, minced
- 1 large yellow onion, cut into a large dice
- salt and pepper
- 3-lb whole chicken
- 3-inch piece of raw ginger, halved lengthwise
- 6 oz whole grain extra-wide egg noddles (approx 4 cups)
Instructions
1. Turn on pressure cooker to sauté setting and add oil, carrots, celery, garlic, onion, 1 T salt, and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, about 4-5 minutes.
2. Add the whole chicken, ginger, and 8 cups of water (or up to the maximum fill line on your pot). Lock the lid and set the pressure to cook on high for 20 minutes.
3. Quick release the pressure according to manufacturer’s instructions and carefully unlock and remove the lid. Remove the ginger and use a pair of tongs (or 2) to carefully remove the chicken and place in a large bowl. Allow chicken to cool for several minutes.
4. Switch the pot back to the sautés setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, according to package directions.
5. While the noodles are cooking, use forks to remove the bones from the chicken and shred the meat. Add the meat back to the pot.
Notes
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 483
- Sugar: 3.7 g
- Sodium: 250.4 mg
- Fat: 22.6 g
- Carbohydrates: 33.5 g
- Protein: 35.5 g
- Cholesterol: 161.1 mg