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Chicken Noodle Soup

From: bonappetit.com
SERVES 6–8

1 tablespoon kosher salt
10 whole black peppercorns 4 medium carrots, peeled, halved crosswise
2 celery stalks, cut into 3 pieces
2 onions, cut into eighths
2 bay leaves
3 sprigs thyme
3 sprigs flat-leaf parsley
11-inch piece peeled fresh ginger, smashed
14-pound chicken
4 cups low-salt chicken broth
1 cup egg noodles
3 tablespoons finely chopped flat-leaf parsley

Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, and ginger in the pressure cooker pot. Place chicken on top; add broth and 3 cups water. (The liquid should not rise above the 2/3 marker.) Lock lid in place, making sure vent is sealed. Press Warm; set timer for 24 minutes and press Start to cook.

Let pressure release naturally. Remove lid and transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and let cool completely; discard other solids from strainer. Slice carrots into rounds. Remove skin from chicken and shred meat from the bones. Discard skin and bones.

Return broth to the pot. Press Warm; set timer for 20 minutes (add or subtract time as needed) and press Start. Bring to a boil; add shredded chicken, carrot rounds, and noodles and cook until noodles are al dente, about 10 minutes, depending on thickness of noodles. Press Cancel to stop cooking. Ladle soup into bowls and garnish with chopped parsley.