Chicken Noodles - Pressure Cooker

"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!"
 
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Ready In:
40mins
Ingredients:
18
Serves:
6
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ingredients

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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.

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Reviews

  1. Was a nice chicken dish. The only thing I noticed is that is was more like soup so I wisked in a mixture of 1/4 milk with 3 Tbsp. flour to make it a little thicker. Thank you for sharing.
     
  2. Very tasty instead of chicken thighs i used a hole chicken and just deboned it and came out just as good im sure.
     
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Tweaks

  1. Very tasty instead of chicken thighs i used a hole chicken and just deboned it and came out just as good im sure.
     

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.
 
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