A rich and flavorful chicken broth with a mildly Asian twist filled with noodles, chicken, and fresh veggies, made in your Instant Pot/Multicooker. Cooking time will vary based on how long it takes your pressure cooker to come to pressure.
Over the winter, Tory & I got together when we both had a Monday off and planned to look through a box of Nana’s recipes we’d received when she moved I had only recently received my Instant Pot and I was just itching to make some kind of soup with it. Via text conversations we decided we wanted to make a Ramen style soup, well my grocery store didn’t have the right kind of noodles so we ended up with Chicken Udon Noodle Soup instead.
What I really wanted to test out in the Instant Pot was its ability to make a really flavorful broth in a short amount of time. I read tons of recipes online and was most intrigued by the ones that used chicken pieces with some marrow in it, like cut apart chicken wings. Not knowing how much meat would be left on the wings, Tory & I decided to roast a breast and some thighs to shred for the soup once we made the broth. I don’t know that it had the Asian flair we were looking for, even though it started with a base of garlic and ginger but the chicken and mushroom broth was rich and flavorful. Add in some sprouts, carrots, and spinach toppers sure was tasty and comforting on a cool winter day.
If you don’t want to pick the meat off the wings for the soup, roast a bone in chicken breast and 2 thighs in the oven at 425 until done and then shred. You can also use leftover rotisserie chicken or spend the time on the wings.
1 T sesame oil
1 t fresh grated ginger
3 cloves garlic, grated
8 c water
3.25 lbs chicken wings cut apart at the joints
8 oz mushrooms, sliced
2 T soy sauce, reduced sodium
2 t kosher salt
Fresh ground black pepper
8 oz udon noodles
2 cups shredded, cooked chicken
½ c shredded carrot
1 bunch scallions, sliced – white and light green parts
1 cup spinach, sliced into strips
1 c fresh bean sprouts
Set instant pot (multi-cooker) to sauté. Heat sesame oil. Cook garlic and ginger for about a minute until fragrant.
Add water, chicken wings, mushrooms, soy sauce, salt and pepper.
Close lid and pressure release valve. Set to cook for 20 minutes on high pressure. When it finishes cooking, allow pressure to release naturally for 15 minutes before carefully and slowly trying quick release. If liquid sputters out, allow natural release for another 10 minutes or so. When pressure is released take off the lid.
Use a slotted spoon to remove chicken wings from the pot. Allow broth to settle for 5 minutes and skim off fat and any bits from the top.
Turn Instant Pot back to sauté and bring to a boil. Add udon noodle and cook according to package directions.
Stir in chicken, carrots, scallions, spinach and bean sprouts.
Serve with chopsticks (or a fork) and a spoon.