Lemon Dill Chicken Noodle Soup

lemon-dill-chicken-noodle-soup
Photo by Christopher Testani
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Place the onion, carrots, celery, Worcestershire, 6 cups water, and chicken (breast-side up) in a 6- to 8- quart pressure cooker. Season with 1 teaspoon salt and ½ teaspoon pepper.

Secure the lid and bring to high pressure over medium-high heat. Reduce temperature and cook over medium-low heat for about 30 minutes. Release the pressure and remove the lid. The chicken should be cooked through.

Transfer the chicken to a bowl and let cool. When the chicken is cool enough to handle, shred the meat (discard the bones and skin).

Ingredients

  1. Check 1 large onion, cut into wedges
  2. Check 1 pound carrots, cut into 1-inch pieces
  3. Check 4 stalks celery, cut into 1-inch pieces
  4. Check 1 tablespoon Worcestershire sauce
  5. Check 1 3½- to 4-pound chicken
  6. Check Kosher salt and black pepper
  7. Check 4 ounces wide egg noodles
  8. Check 3/4 cup frozen peas
  9. Check 1/4 cup chopped fresh dill
  10. Check 1 tablespoon fresh lemon juice

Directions

  1. Place the onion, carrots, celery, Worcestershire, 6 cups water, and chicken (breast-side up) in a 6- to 8- quart pressure cooker. Season with 1 teaspoon salt and ½ teaspoon pepper.
  2. Secure the lid and bring to high pressure over medium-high heat. Reduce temperature and cook over medium-low heat for about 30 minutes. Release the pressure and remove the lid. The chicken should be cooked through.
  3. Transfer the chicken to a bowl and let cool. When the chicken is cool enough to handle, shred the meat (discard the bones and skin).
  4. Meanwhile, skim any excess fat from the soup. Add 2 cups water to the pot and bring to a boil. Add the noodles and cook until tender, 4 to 6 minutes. Stir in the reserved chicken, peas, dill, and lemon juice. Simmer until warmed through, 2 to 4 minutes.