Nothing says comfort” like chicken noodle soup-a steaming, rich broth filled with tender chunks of chicken and vegetables and a tangle of noodles. There is no better cure for a cold, the blues, or a bad day, and this chicken soup is ready in less than twenty minutes.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breast halves, cut into bite-size pieces
- 1 1/2 teaspoons salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper, plus more if needed
- 4 medium carrots, coarsely chopped
- 4 celery stalks (including the leaves), coarsely chopped
- 1 cup green beans, trimmed and cut into 1-inch lengths
- 1 cup corn kernels, freshly cut from the cob, or frozen corn, defrosted
- 1 teaspoon dried thyme
- 8 cups chicken stock or store-bought chicken broth
- 6 ounces fine egg noodles
INSTRUCTIONS:
- Melt the butter with the olive oil in the pressure cooker over medium-high heat.
- Sprinkle the chicken evenly with the salt and pepper and sauté in the butter and oil until the chicken is white on all sides.
- Add the carrots, celery, green beans, corn, thyme, and stock. Lock the lid in place and cook at high pressure for 8 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Add the noodles to the soup, bring to a boil, uncovered, and cook for 5 minutes, or until the noodles are al dente (barely tender).
- Season the soup with more salt and pepper, and serve.
