Chicken Noodles - Pressure Cooker

Name: Chicken Noodles - Pressure Cooker
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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

(2)

Recipe by Black Radish

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!

READY IN: 40mins

SERVES: 6

UNITS: US

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INGREDIENTS

Nutrition

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

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.

RECIPE MADE WITH LOVE BY

@Black Radish

Contributor

“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!”