Instructions

1. Make the broth and shredded chicken: See my Pressure Cooker Chicken Broth and Shredded Chicken recipe. It can be made ahead, and refrigerated for 2 days or frozen for months. (If frozen, put the frozen broth and chicken straight into the pot in the “Add the broth” step. It will take longer to come back to a boil, but won’t affect the recipe.)
2. Saute the aromatics: Melt the butter in a large pot over medium-high heat. When the butter stops foaming, add the onion and garlic, sprinkle with 1/2 teaspoon of kosher salt, and saute until the onion is softened and the garlic is browning, about five minutes.
3. Cook the soup: Add the broth to the pot and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any stuck bits of onion. Cover the pot, increase the heat to high, bring the broth to a boil, and boil for 1 minute. While the broth comes to a boil, whisk the cornstarch and water into a slurry. Let the broth boil for 1 minute, then stir in the cornstarch slurry, noodles, shredded chicken, and trimmed green beans. Return the broth to a boil, then reduce the heat and simmer. Simmer until the noodles are cooked and the green beans are tender, about 6 minutes.
4. Season to taste and serve: Season with salt and pepper to taste. Seasoning soup is a critical step with homemade broth. Homemade broth doesn’t have much salt in it, so you will need more salt than you think. To my taste, 2 quarts of homemade chicken broth needs about 2 teaspoons of fine sea salt. I add salt slowly, tasting as I go, until the soup tastes a little sweet on the tip of your tongue. Once the soup is seasoned, serve, garnish with minced parsley, and enjoy!