Chicken Noodles - Pressure Cooker |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better! Ingredients:
8 boneless skinless chicken thighs |
3 carrots, large dice |
1 onion, chopped |
3 stalks celery, finely diced |
2 garlic cloves, chopped |
8 cups chicken stock |
1 bay leaf |
5 sprigs fresh thyme |
1 sprig fresh rosemary |
2 sprigs fresh sage |
1 teaspoon poultry seasoning |
salt and pepper, to taste |
1 lb egg noodles, frozen such as reames brand |
1 cup frozen peas |
2 tablespoons cornstarch |
3 tablespoons stock |
1 lemon, juice of |
1/4 cup parsley, chopped |
Directions:
1. Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
2. Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
3. Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
4. Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
5. When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
6. Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.
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