Chicken Noodle Soup

A Housewife's Tale: Beyond the Yellow Broth

For years, I've been making chicken noodle soup, the classic comfort food. But let's be honest, the pale yellow broth always felt a little…bland. It tasted good, of course, but lacked a certain depth. I’d follow the recipes religiously, carefully simmering the chicken and vegetables until the broth was perfectly clear. But something was missing. That missing element, I discovered, was a bold, rich flavour that only comes from browning the chicken first. I know, I know, it deviates from the traditional look, resulting in a beautiful cloudy, almost brown broth. But the difference in taste is transformative. It's a revelation! It's the kind of flavorful soup that makes you want to curl up on the couch with a warm mug and a good book, forgetting your worries in the comforting warmth.

This recipe isn't just about looks; it's about maximizing flavor. By browning the chicken before adding it to the broth, you're creating a deeper, more complex flavor profile. Those lovely browned bits on the bottom of the pot? Pure gold. They add a richness that you just can’t achieve with the traditional method. And while the vegetables and herbs contribute their delicious essence to the broth, I personally discard them after the initial cooking process because their flavour has already been infused into the liquid. I’m not afraid to experiment in the kitchen to get the perfect flavour, and I urge you to not be either!

The best part? This soup is incredibly easy to make. Even with the added step of browning the chicken, the whole process is remarkably straightforward. It’s perfect for a chilly evening, a comforting lunch, or even a quick weeknight dinner. The aroma alone will fill your kitchen with warmth and promise, setting a cozy tone for the whole family. Serve it up with a crusty bread roll and watch everyone disappear into a bowl of this hearty goodness. It’s the kind of recipe that gets passed down through generations, each cook adding their own personal twist. This recipe is my way of sharing my kitchen creation with you.

I’ve always been a practical woman, I love the convenience of my pressure cooker. It cuts down on cooking time drastically, letting me do other important things during the week. I tried this recipe for the first time a couple of weeks ago and even my fussy eaters devoured it. Let me share my tips for making it a simple yet delicious, meal-time success. Using chicken thighs and breasts together helps the soup to have an amazing flavour profile. The thighs are juicy and tender, while the breasts add lean protein to the meal. I personally opt for bone-in, skinless pieces because they add another layer of flavor that you won't get from boneless pieces. Feel free to use your own preferred cuts of chicken and adapt the cooking time accordingly.

The vegetables play a crucial role in this recipe. You don't want to overload the soup with vegetables because you want the flavour of the chicken to shine through. However, I like to add a combination of onions and carrots which enhance the soup's flavor profile beautifully. The aromatics, particularly the thyme and sage, add another level of complexity that’s simply irresistible. It’s all about the balance of flavors.

This soup is more than just a meal; it's a hug in a bowl. A taste of home, a comforting memory, a reminder of simpler times. I hope you'll give it a try and discover for yourself the magic of this unexpectedly delicious, richly-flavored chicken noodle soup. Once you've tasted this version, you may never go back to the old-fashioned way.

Ingredients and Tips

Chicken: I prefer bone-in, skinless chicken breasts and thighs for optimal flavor and texture. The bone adds depth to the broth, while the skinless ensures a lighter soup. Adjust cooking times depending on the size and cut of chicken you use.

Broth: Using a good quality chicken broth is essential for the best flavor. Homemade broth is ideal, but store-bought works in a pinch. Just make sure it’s low in sodium to control the salt level in your soup.

Vegetables: I use red onions for their sweetness and mildness, and carrots for their subtle sweetness and vibrant color (though this is less of a concern after browning the chicken!). You can, of course, adapt it according to your preference.

Herbs: Fresh herbs are preferable, especially thyme and sage. They provide a fragrant and earthy flavor that complements the chicken beautifully. If you don’t have fresh, dried herbs will do, but remember that dried herbs tend to be more potent than fresh ones, so use less.

Noodles: Choose a wide egg noodle or a no-yolk noodle to give your soup some good texture and the right mouth feel. Avoid using fine noodles that are likely to become mushy.

Dill: The fresh dill adds a bright, herbaceous flavor that cuts through the richness of the broth. It's a simple addition but makes a big difference in the overall taste. If you don't like dill, parsley is a good substitute.

Serving Suggestions

Serve your soup hot, garnished with a sprinkle of fresh dill or parsley and a dollop of sour cream or Greek yogurt if desired. Serve with crusty bread for dipping.

Remember, cooking is an art form, and this is just my interpretation of a classic dish. Feel free to experiment with other vegetables, herbs, or spices to create your own unique variation. Let your creativity guide you. Perhaps add some diced celery or leeks, some bay leaf, or even a pinch of red pepper flakes for a bit of heat. The possibilities are endless!

Step-by-step

• Press Saute, set time for 15 minutes.
• Warm the oil in the cooker for a minute or two. Meanwhile, season the chicken pieces with 1/2 teaspoon salt and the pepper. Set the breast in the cooker and brown well, turning a couple of times, about 6 minutes.
• Transfer the breast to a nearby plate and add the thighs. Brown them, too, turning them a couple of times, about 5 minutes.
• Transfer them to that plate as well.
• Pour in the broth, turn off the SAUTE function, and scrape up every speak of browned stuff on the pot’s bottom.
• Return the chicken to the pot; add the onion, carrots, garlic, thyme, and sage.
• Lock the lid onto the cooker.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 15 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Soup/Broth or Pressure cook (Manual) on High pressure for 18 minutes with the Keep Warm setting off.
• Use the quick-release method to bring the pot’s pressure back to normal.
• Unlatch the lid and open the pot.
• Transfer the chicken pieces to a large cutting board.
• Scoop out and discard all the vegetables and herbs.
• Stir the noodles and dill into the broth.
• Lock the lid onto the pot again.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Soup/Broth or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off.
• Meanwhile, remove and discard any bones and tough cartilage from the meat.
• Chop the meat into small, spoon-sized bits.
• When the machine has finished cooking, use the quick-release method to bring its pressure again back to normal.
• Unlatch the lid and open the pot.
• Stir in the chicken meat and check for salt before serving.