Chicken Noodle Soup with Eggs in a Pressure Cooker in 30 Minutes

6 servings

30 minutes

This aromatic chicken soup with egg noodles is prepared in just 30 minutes in a pressure cooker, making it an ideal choice for a hearty dinner without long waiting. Its flavor is a harmony of the softness of chicken broth, rich spices, fresh onions and greens, while the delicate egg noodles absorb all the depth of flavors. This recipe is inspired by European culinary traditions, combining notes of Eastern spices and classic chicken soup preparation. Thanks to the pressure cooker, the broth becomes rich and the chicken meat incredibly tender. Serving with bean sprouts, Thai chili, lime and soy sauce allows everyone to adjust the taste to their liking. This soup is warming and filling, perfect for cool days and moments when you crave home comfort.

Energy value per serving

• Calories: 643
• Proteins: 42g
• Fats: 29.3g
• Carbohydrates: 54.8g

Ingredients

• Vegetable oil: 2 tbsp
• Onion: 3 head
• Ginger: 100 g
• Coriander: 1 bunch
• Carnation: 3 pc
• Cinnamon: 1 tbsp
• Garlic: 4 clove
• Dill seeds: 1 tsp
• Coriander seeds: 1 tsp
• Chicken legs: 8 pc
• Fish sauce: 0.3 glass
• Raw sugar: 2 tbsp
• Egg noodles: 300 g
• Green onions: 35 g
• Green: 140 g
• Bean sprouts: 140 g
• Thai hot pepper bird's eye: 1 pc
• Lemon: 2 pc
• Soy sauce: to taste

Cooking steps

1. Heat oil in a pressure cooker over high heat. Thinly slice the onion and add half of it along with the chopped ginger to the pan. Sauté for about 5 minutes until the onion and ginger are browned. Lower the heat if the onion and ginger start to burn.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Onion: 3 heads
   • Ginger: 100 g

2. Add coriander, star anise, cinnamon, cloves, fennel seeds, coriander and chicken to the pot. Pour in 2 liters of water, fish sauce and add sugar to the pot. Close the pressure cooker and cook for about 20 minutes. Then cool the pressure cooker.

   Required ingredients:

   • Coriander seeds: 1 teaspoon
   • Carnation: 3 pieces
   • Cinnamon: 1 tablespoon
   • Dill seeds: 1 teaspoon
   • Coriander: 1 bunch
   • Chicken legs: 8 pieces
   • Fish sauce: 0.3 glass
   • Raw sugar: 2 tablespoons

3. Open the pressure cooker. Transfer the chicken legs to a plate. Strain the broth and pour it into a clean pot. Use a ladle to remove excess fat from the broth. Season the broth with fish sauce and sugar for a more vibrant flavor.

   Required ingredients:

   • Fish sauce: 0.3 glass
   • Raw sugar: 2 tablespoons

4. Divide the noodles into plates. Top with chicken legs, chopped onion, and green onion. Pour broth over it. You can season with herbs, bean sprouts, chili, lime, or soy sauce. Enjoy your meal!

   Required ingredients:

   • Egg noodles: 300 g
   • Chicken legs: 8 pieces
   • Onion: 3 heads
   • Green onions: 35 g
   • Green: 140 g
   • Bean sprouts: 140 g
   • Thai hot pepper bird's eye: 1 piece
   • Lemon: 2 pieces
   • Soy sauce:  to taste