Ginger Chicken Noodle Soup and More Pressure Cooker Delights
Aromatic and soul-warming, this ginger garlic chicken noodle soup is pressure cooker-perfect, marrying tender chicken, fresh veggies, and gluten-free rice noodles in a rich, cozy broth.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 teaspoon Olive oil
- 1 ½ cups Carrots sliced, about 4-5 carrots
- 2 stalks Celery sliced, about 1 cup
- 3 Green onions sliced thin
- 2 cloves Garlic minced
- 1 ½ tablespoon Fresh ginger minced
- 2 teaspoon Toasted sesame oil
- 3-5 tablespoon Low sodium gluten free Tamari or coconut aminos
- 8 oz Cooked chicken shredded or cubed
- 8 cups Low sodium chicken broth
- ¼ to ⅓ cup Cilantro freshly chopped
- 4 oz Wide rice noodles
Instructions
Instructions
- Heat olive oil in your pressure cooker pot over medium heat.
- Add sliced carrots, celery, and green onions. Cook for 5 to 7 minutes until softened, stirring occasionally.
- Stir in garlic and fresh ginger. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to gentle simmer.
- Add cooked chicken and drizzle toasted sesame oil. Season with Tamari, starting with 3 tablespoons and adjusting to taste.
- Close lid, ensure sealing ring is tight. Bring to pressure, then cook for 8 minutes. Let natural release for 10 minutes.
- Open lid carefully, add rice noodles and stir. Let them soak a few minutes.
- Sprinkle cilantro before ladling soup into bowls and serve warm.
Notes
To store leftovers, refrigerate up to 4 days or freeze without noodles for up to 3 months. Reheat gently and add noodles fresh if frozen. Add fresh cilantro before serving.