Name: Chicken Noodle Soup
Yield: 6 to 8 Servings
Ingredients: 1 tablespoon kosher salt; 10 whole black peppercorns; 4 medium carrots, peeled, halved crosswise; 2 celery stalks, cut into 3 pieces; 2 onions, cut into eighths; 2 bay leaves; 3 sprigs thyme; 3 sprigs flat-leaf parsley; 1 1-inch piece peeled fresh ginger, smashed; 1 4-pound chicken; 4 cups low-salt chicken broth; 1 cup egg noodles; 3 tablespoons finely chopped flat-leaf parsley

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Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.

Pressure Cooker Chicken Noodle Soup

Recipe notes