Chicken Noodles - Pressure Cooker
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 8 boneless skinless chicken thighs
- 3 carrots, large dice
- 1 onion, chopped
- 3 stalk celery, finely diced
- 2 garlic cloves, chopped
- 1892.72 ml chicken stock
- 1 bay leaf
- 5 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 sprig fresh sage
- 4.92 ml poultry seasoning
- salt and pepper, to taste
- 453.59 g egg noodles, frozen such as Reames brand
- 236.59 ml frozen peas
- 29.58 ml cornstarch
- 44.37 ml stock
- 1 lemon, juice of
- 59.14 ml parsley, chopped
directions
- Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
- Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
- Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
- Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
- 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.
- Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
I run a personal chef company called Black Radish Personal Chef out of Portland oregon. My website is http://www.blackradish.net
This is a great site to find client recipes - especially using the filters.