Prep Time: 10 Min
Cook Time: 35 Min
Ingredients
– 1 whole chicken — 3-4 lb – 10-11 cups water — make sure you don’t fill the Instant Pot more than recommended – Salt For the soup: – 1 tbsp vegetable oil – 1 large onion — chopped – 1 cup chopped carrots – 1/2 cup chopped celery — optional – 1/2 cup chopped parsnip — optional – 3 cups cooked chicken meat – 6 cups chicken stock – 1 cup egg noodles — uncooked – 1 tsp Salt – 1/4 tsp black pepper – 1/4 tsp thyme — optional – 1/4 tsp Black pepper For the liaison: – 1 egg yolk – 3 tbsp thick Plain Greek yogurt
To make the chicken soup: Heat 1 tbsp of oil in an Instant Pot on the Saute setting. Add chopped onion, carrot and celery. Cook for 5-7 minutes, stirring frequently, until softened.
Liaison is a mixture of egg yolks and cream/yogurt, that is used to thicken soups or sauces. Since I'm Bulgarian, I usually use it to thicken chicken and meatball soups and it makes them taste amazing.
Use 3 tablespoons of full fat Greek yogurt and 1 egg yolk. Whisk until smooth. Add 1 cup of the warm soup broth, whisking constantly to incorporate with the liaison. Then return the mixture to the pot of soup and stir to combine. Serve immediately or refrigerate after cooled to room temperature for up to 2 days.